Oatmeal Chocolate Lactation Cookies - full of oats, LSA & brewers yeast (and chocolate!) and the perfect snack for any new breastfeeding mama! Plus instructions for freezing the dough so that you can bake fresh cookies with no effort at a moments notice!
Pre-heat the oven to 180°C/350°F and line a baking tray with baking paper or a Silpat liner.
Cream butter and sugars using a stand or handheld mixer on high speed until creamy. Add egg and vanilla and beat on medium speed until combined.
Add all remaining ingredients except the chocolate and mix on low speed until combined. Stir through the chocolate chunks.
Using your hands, roll balls about 1 TBSP in size and place on the prepared tray. No need to flatten the cookies. At this stage you can also freeze the cookie dough (see note 1)
Bake for 12 minutes, until just starting to go golden brown.
Remove from the oven and allow to cool on the tray for 15 minutes before transferring to a cooling rack.
Store in an airtight container at room temperature for 1 week.
To freeze the cookie dough balls, place the rolled balls in a single layer on a baking sheet lined with baking paper (or anything else that can go in the freezer). Freeze for a couple of hours, or until firm and then transfer to a snaplock bag and store in the freezer for 3 months. When you are ready to bake them, remove from the freezer and place directly on the tray you will bake them on, allow the dough balls to come to room temperature and bake according to instructions.