These cookies are based off of a lactation cookie recipe that was formulated to increase milk supply for the nursing mama! This recipe is a simplified version and adapted slightly to be both gluten free and cane sugar free (not including the chocolate chips)! They freeze wonderfully and can be pulled out as needed! This is a large batch, feel free to cut recipe in 1/2 if preferred.
3 cups old-fashioned rolled oats (GF if you wish)
1 1/2 cups tapioca flour
6 tablespoons brewers yeast
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
3/4 cup unsalted butter , room temp
1/4 cup coconut oil
1 1/2 cups date syrup
2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips/chunks
Feel free to add: unsweetened, flaked coconut or chopped almonds
In the bowl of your electric mixer, beat the butter and coconut oil on medium until whipped together. Pour in the date syrup and mix until thoroughly combined, scraping down the sides of the bowl occasionally. Add in the eggs and vanilla extract and beat until fully incorporated. Add in the dry ingredients, beating on low speed just until mixed evenly. Stir in the chocolate chips. Bake at 350 for 18 minutes. Enjoy!