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Author Notes: I had my first baby in April 2011 and was given a pamphlet about cookies that supposedly increase a mom's milk supply. I checked it out and they are just cookies with a few healthy ingredients. Merrill's recipe for "Crispy oatmeal chocolate chip cookies" is one of my favorite cookie recipes so I decided to try a few healthy modifications... here is where I am so far! —alexmr
Makes 4 dozen cookies
- 3/4 cup flour
- 1/2 cup quinoa flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons brewers yeast
- 1 egg
- 3/4 cup salted butter (room temperature)
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons ground flax seed
- 3 tablespoons water
- 3 cups oats
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees. Combine flax seed and water in a small dish and set aside
- Mix the remaining dry ingredients and set aside. (flour, quinoa flour, spices, baking soda, brewers yeast and salt). I grind regular quinoa in my coffee grinder until fine.
- Cream the sugars and butter. After they are well combined and soft add the flax seed mixture, egg and vanilla. Beat well.
- Fold in the dry ingredients being careful not to over mix.
- Add the chocolate chips and oats. Fold gently until well distributed.
- Using a tablespoon scoop the batter onto a cookie sheet and use fingers flatten and shape. I find that, with the flax seed mixture replacing some of the butter, the cookies tend to crumble if not well formed before cooking. Cook for 10-12 minutes until edges are golden brown. My mom has always used a brown paper bag ( cut so that it is a long sheet) as a cooling rack. This is nice because it absorbs some of the grease ;).