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 - gluten free if you wish
1½ cups tapioca flour
6 Tbsp brewers yeast
1 tsp cream of tartar
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp sea salt
¾ cup unsalted butter , room temp
¼ cup coconut oil
1½ cups Date Lady Pure Date Syrup
2 teaspoons vanilla extract
1½ cups dark chocolate chips/chunks
Optional add-ins: coconut flakes or chopped almonds
1. Use an electric mixer to beat butter and coconut oil on medium until whipped together.
2. Pour in the Date Lady Pure Date Syrup and mix until thoroughly combined, scraping down sides of bowl occasionally.
3. Add in eggs and vanilla extract and beat until fully incorporated. Add in dry ingredients, beating on low speed just until mixed evenly.
4. Stir in the chocolate chips. Bake at 350°F for 18 minutes. Enjoy!