Ingredients
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/4 cup coconut oil
3/4 cup granulated sugar
3/4 cup brown sugar
1 egg + 1 egg yolk
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 cup ground flax seeds
5 tablespoons brewer’s yeast
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups quick oats
2 cups chocolate chips (I like half milk chocolate and half semisweet chips).
Instructions
Preheat oven to 350 degrees F.
In a large bowl or bowl of stand mixer, cream together the butter, coconut oil, and both kinds of sugar. Add the egg and egg yolk, and beat well. Add the vanilla and mix to combine.
Add the brewer’s yeast, cinnamon, ground flax seed, flour, baking soda, and baking powder to the bowl. Mix to combine, scraping down the sides of the bowl occasionally.
Add oats to the bowl and mix to incorporate (if using a stand mixer.) If using a hand mixer, stir oats in by hand using a sturdy wooden spoon or spatula.
Stir in the chocolate chips, mixing well to incorporate.
Scoop dough onto a lined baking sheet using a 2-tablespoon scoop.
Bake dough at 350 degrees F for 10-14 minutes, or until cookies are just lightly browned and no longer look doughy. See notes for how to freeze dough.
Notes
To freeze the dough:
Scoop dough onto a lined baking sheet (the dough balls don’t need to be spaced far apart) and flatten slightly. Freeze until dough is solid. Transfer to an airtight bag or container and freeze until ready to use. To bake, place frozen dough ball on a lined baking sheet and bake for 14-16 minutes or until cookies are just lightly browned and no longer look doughy.
Dairy-free version:
Some babies don’t tolerate cow’s milk well, so their mothers have to cut most or all dairy products out of their diet. If this is you, make the cookies using a margarine with no milk derivatives and chocolate chips without dairy. Eggs are not dairy, so unless you want the cookies to be vegan or your your baby has trouble with eggs, you can leave that part of the recipe alone.
- Prep Time: 25 minutes
- Cook Time: 60 minutes