Peanut Butter Lactation Cookies Recipes

Steps:

• Preheat the oven to 350 degrees.
• Mix the flax seed meal with the water and have it sit for about 5 minutes. While waiting for the flax seed meal to get goopy, combine the butter, brown sugar, eggs and vanilla extract until it's mixed well. (If you have a stand mixer, make sure to dig up the butter that gets stuck at the bottom of the bowl.) Add the flax seed meal and water goop to mixed wet ingredients (after the 5 minutes has passed) and mix well.
• In a separate bowl, mix together the flour, brewer's yeast, salt, baking soda and baking powder. After mixing, slowly add them to the wet ingredients and keep mixing until well combined. After the light brown dough becomes smooth (well mixed) add in the peanut butter.
• After mixing in the peanut butter, add the oats, chocolate chips and peanut butter chips. You can of course add more chips to your liking.
• Roll the cookie dough between your palms. (Since there is peanut butter in the dough, it won't stick onto your hands as much as regular chocolate chip cookie dough.) Make each ball about 1.5 times bigger than a golf ball. Place the ball of dough on parchment paper placed on a cookie sheet (or a lightly greased cookie sheet) and smash it down a little so it becomes a 1/2-inch thick disk. Leave some room between the disks (about 1.5 to 2 inches) so the cookies won't bake into each other. Repeat for the rest of the dough.
• Place the disks of dough in the oven and bake at 350 degrees. Bake for about 10 - 15 minutes. (Keep an eye on the cookies. Of course, the baking time depends on the actual size and thickness of your dough and your oven. I usually bake these without turning on the convection.) Cool for 3-4 minutes.
• You can freeze the dough. Make the disks of dough (per the above instructions); line them on wax paper or parchment paper (on a cookie sheet). You can place them close to each other since they will not be going in the oven. Place the disks in the freezer. After all the disks freeze, throw them in a freezer safe air tight bag.

Steps:

• Heat oven to 350.
• Combine water and flax, set aside.
• Cream peanut butter, shortening, and butter. Add brown sugar and continue creaming. Add vanilla and eggs, one at a time. Add Salt, baking soda and brewer' yeast, mix well. Stir in flour. Add oats (you may need to switch from a mixer to a wooden spoon at this step). Stir in chips. Drop by spoonfuls and bake at 350. (how long will depend on how big you make the cookies, I make them huge and bake for about 15 minutes).
• Makes a LARGE batch.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Pulse the oats in a food processor until roughly ground. Add the flour, Brewer's yeast, flaxseeds, baking powder, cinnamon and salt. Pulse until combined.
• Whisk together the banana, egg, oil and vanilla in a large bowl until smooth. Add the brown and granulated sugars and stir to combine. Fold in the flour mixture until just combined. Add the carrots and cherries and stir until just combined.
• Use a 1/4-cup ice cream scoop or large spoons to scoop out 12 mounds of batter onto the prepared baking sheets, about 1 1/2-inches apart. Bake, rotating halfway through, until the cookies start to brown on top, 15 to 16 minutes. Eat warm or at room temperature. The cookies can be stored at room temperature in an airtight container for up to 5 days.

Steps:

• Preheat oven to 350°.
• Mix the flaxseed meal and water and let sit for 3-5 minutes.
• Beat butter,applesauce, sugar, and brown sugar well.
• Add eggs and mix well.
• Add flaxseed mix and vanilla, beat well.
• Sift together flour, brewers yeast, baking soda, and salt.
• Add dry ingredients to butter mix.
• Stir in oats, cranberries and chips.
• Scoop onto baking sheet.
• Bake for 12-14 minutes.
• Let set for a couple minutes then remove from tray.

Steps:

• 1 Preheat oven to 350°.
• 2 Mix the flaxseed meal and water and let sit for about 4 minutes.
• 3 Beat butter, sugar, and brown sugar well.
• 4 Add egg beaters and mix well.
• 5 Add flaxseed mix and vanilla, beat well.
• 6 Sift together flour, brewers yeast, baking soda, and salt.
• 7 Add dry ingredients to butter mix.
• 8 Stir in oats and chips.
• 9 Scoop onto greased baking sheet.
• 10 Bake for 10-15 minutes.
• 11 Let set for a couple minutes before removing from the cookie sheet.

Steps:

• Preheat oven to 350°F.
• In very large bowl, use mixer to combine first nine ingredients--eggs through peanut butter.
• Add oatmeal, candy, and chocolate chips and mix thoroughly.
• If dough is too sticky add another 1/2 to 1 cup oatmeal.
• Scoop large tablespoon-sized balls and place on cookie sheet.
• Bake at 350°F for 12-15 minutes. If using two racks, switch top to bottom and bottom to top about halfway through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flaxseed with water in small bowl and let soak for 5 minutes.
• Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture.
• Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough.
• Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.
• Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.