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By Jacquez Smith
pb & chocolate chip lactation cookie
11 steps
Prep:30minCook:12min
This recipe is inspired by my wife's cravings and her need to breastfeed. She wanted something sweet and something that would still help produce breast milk and thus I created this. Peanut allergy warning!!!
Updated at: Thu, 17 Aug 2023 10:35:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
19
High
Nutrition per serving
Calories282.3 kcal (14%)
Total Fat15.8 g (23%)
Carbs32.7 g (13%)
Sugars17.1 g (19%)
Protein4.7 g (9%)
Sodium64.1 mg (3%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
35 servings
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3 cupsrolled oats
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1 ½ cupsall purpose flour
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1 ¾ cuplight brown sugar
packed
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½ cupgranulated sugar
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¾ cupspeanut butter powder
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3 stickbrown butter
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4 tablespoonscoconut oil
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3eggs
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3 tablespoonsbrewers' yeast
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3 tablespoonsground flax seed
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3 tablespoonschia seed
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2 teaspoonscorn starch
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1 ½ teaspoonsbaking powder
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2 teaspoonsvanilla extract
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¼ teaspoonsalt
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1 ½ cupschocolate chips
as much as your heart can handle
Instructions
brown butter
Step 1
brown your 3 sticks of butter the night before or morning your making your dough
dough
Step 2
Preheat oven to 350
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Step 3
In mixer / mixing bowl combine your brown butter and coconut oil. I prefer that the butter is on the soft side makes mixing a bit easier
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Step 4
Mix in your sugars at a medium speed
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Step 5
Add in the peanut butter powder
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Step 6
Next add in your eggs and vanilla extract
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Step 7
Mix in your brewers yeast, flax seed, and chia seed.
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Step 8
Mix in the rolled oats, flour, baking powder, corn starch, and salt
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Step 9
Last mix in your chocolate chips
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Step 10
I recommend letting your dough rest and set up for 24 hours personal choice.
Step 11
Bake at 350 for 12 minutes in one inch circles. let cool and enjoy
Notes
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