With number 2 on the way I wanted to stock the freezer with vegan/low allergy lactation cookies for snacking on. Unfortunately DD helps herself to these almost as fast as I can make them and she loves them frozen!!
Original recipe here.
- 2 cups rolled oats (blend to make flour) or 1 ½ cups wholemeal oat flour
- 4 tablespoons ground flax seeds
- ½ cup water
- 6 tablespoons coconut oil
- ¼-½ cup sugar (to taste)
- ¼ cup debittered brewer’s yeast
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup rolled oats
Preheat oven to 180 degrees C.
In a large bowl combine water and flaxseed. Add oil, sugar and brewer’s yeast, cinnamon, baking soda and salt. Mix well. Slowly add flour and combine to make a dough. Mix in rolled oats.
Drop spoonfuls onto greased baking tray. Squash with fingers.
Bake for 12-15 minutes.
nb. for gluten-freemake sure you buy gluten-free oats.
You bet. She loves them.