Description
Soft, chewy lactation monster cookies packed with oats, chocolate chips, and peanut butter for a hearty and satisfying treat. These cookies are naturally nourishing and perfect for a quick energy boost.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 2 tablespoons ground flaxseed
- 2 tablespoons brewer’s yeast
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/4 cup shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together oats, whole wheat flour, flaxseed, brewer’s yeast, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and shredded coconut.
- Scoop dough onto the prepared baking sheet, spacing evenly.
- Bake for 10–12 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute almond butter for peanut butter if desired.
- For a dairy-free version, use plant-based butter.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
