Vegan Gluten Free Lactation Cookies (without brewer's yeast)

• 1/2 C Country Crock Olive Oil Butter
• 1/2 C creamy almond butter
• 1/4 C sugar free maple syrup
• 1/2 C coconut sugar
• 1/3 C Stevia
• 1/2 Tbsp vanilla
• 1 Tbsp flaxseed
• 1 C + 1 Tbsp oat flour*
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp sea salt
• 1/4 tsp nutmeg
• 1 C quick oats
• 1/2 C sugar free dark chocolate chips

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Melt the butter in a large mixing bowl in the microwave, then let cool for at least 10 minutes.
3. Whisk together the flaxseed with 3 tablespoons water and let it thicken for 5 minutes. Give it one final stir before incorporating.
4. Whisk together the cooled butter, almond butter, maple syrup, flax egg, and vanilla extract until smooth. Then, whisk in the coconut sugar and Stevia until smooth.
5. Add the oat flour, baking soda, baking powder, cinnamon, nutmeg, and sea salt into the wet ingredients, then fold until just combined. When there are a few streaks of flour remaining, fold in the oats and chocolate chips.
6. Using a 3 tablespoon cookie scoop** (also known as a #20 scoop or ice cream scoop), portion out 6 cookies per cookie sheet and bake for 12-14 minutes. (I like pulling mine out at 12 minutes so the centers are a little bit underdone even after they finish cooling. If you prefer your cookies golden brown and completely baked, pull them out closer to 14 minutes).
7. As soon as you remove the cookies from the oven, sprinkle them with course or flaky sea salt and let cool on the pan for 15 minutes before transferring to a cooling rack.
8. Leave a star rating and review so other readers know how you liked the recipe!

*If baking at high altitude, add 2 tablespoons of oat flour.

**See blog post for options for different cookie sizes and bake times.

See blog post for ingredient substitutions.