Milk Makers Cookies

9 And Nehemiah, who was the governor, and Ezra the priest and scribe, and the Levites who taught the people said to all the people, "This day is holy to the LORD your God; do not mourn or weep." For all the people wept as they heard the words of the Law.

10 Then he said to them, "Go your way. Eat the fat and drink sweet wine and send portions to anyone who has nothing ready, for this day is holy to our Lord. And do not be grieved, for the joy of the LORD is your strength."

Nehemiah 8:9-10

These cookies are for lactating mothers but they are delicious for anyone!!!

1 cup self raising white whole wheat flour (if you have plain flour, add 1/2 tsp baking powder)

1/2 cup low fat butter (for a healthier option, use organic, virgin coconut oil instead which is super good for you!) ( I used the coconut oil) if it has gotten solid, nuke it 5 seconds, then another 5 seconds, it needs to be like softened butter!

3/4 cup brown sugar 

2 tablespoons flaxseeds (can be found at Walmart or a health food store

1 egg

2-3 tablespoons of water (depends if you prefer moister cookies)

1 tablespoon vanilla 

1 teaspoon cinnamon 

1-2 tablespoons of brewers yeast (buy at Whole Foods in the vitamin section, Bluebonnet brand is best) (do not substitute with bakers yeast or any other yeast).

1/2 teaspoon salt (use himalayan salt if possible) I just used coarse sea salt!

1 & 1/2 cups oats (get the thicker cut oats if you can) I used old fashioned oats!

1/2 of a 60% chocolate cocoa bar, chopped with knife( I used Ghirardelli)

DO NOT leave out or substitute the brewers yeast for any other products or yeasts… it’s one of the main ingredients that makes them work.

Nutritional yeast and bakers yeast are different – don’t use these

In a large mixing bowl, using a whisk, cream the butter and sugar then add the egg and vanilla. Mix well.

In a separate bowl, combine the flaxseed and water, let sit for a few minutes before adding to mix.

Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.

Finally, stir in the oats and your additional ingredient.

Using a teaspoon to dip out, roll into ball and flatten, just a little, in the middle. 

Bake for 10 minutes, at 345 degrees, worked perfect for a soft center and a lightly crunchy edge.