|My Little Love “decorating” cookies w/ chocolate chips.|
Soaked Oatmeal Chocolate Chip Lactation Cookies
Soaked Oatmeal Chocolate Chip Lactation Cookies
Yield 3 1/2 dozen cookies
These lactation cookies are jam-packed with good stuff. Yes, these are some milk makin’ cookies, but they are also for everyone to enjoy. Who doesn’t like a delicious cookie that is good for you too? These are so yummy, yummy, yummy! Really, enough said.
***Note: 24 hours Advance Preparation Required***
- 2 cups gluten free rolled oats (I buy this)
- 2 ½ cups warm filtered water, just enough to slightly cover the oats
- 2 tablespoons fresh organic lemon juice, unfiltered organic apple cider vinegar, whey, or kefir
- 2 tablespoons chia seeds
- ¼ cup filtered water
- 2 organic carrots, peeled
- 2 kale leaves, remove stem, tear into chunks
- 1 teaspoon dried nettle
- ½ cup cold pasture butter (I use this or this)
- ½ cup honey (I use local raw clover creamed)
- 1 teaspoon gluten free organic vanilla extract (I buy this)
- 2 cups soaked oats, from day before
- 4 tablespoons chia gel, from day before
- 1 ½ cups sprouted brown rice flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup gluten free chocolate chips
24 hours Before Making Cookies:
- Place oats in a large glass bowl or large Mason jar. Cover with 2 ½ cups warm filtered water (warmer than room temperature) and lemon juice/apple cider vinegar/whey/kefir. Cover with lid or clear wrap if you do not have a lid. Leave out on counter for 24 hours.
- In a small bowl or glass jar, add chia seeds and ¼ cup filtered water. Cover and refrigerate. This will make the chia gel.
- Preheat oven to 350 degrees. Get cookie pan ready, set aside. I use a stoneware large bar pan 15 ½” x 10”, since it is seasoned, I don’t need to grease it. If cookies tend to stick on your baking pan, add a sheet of unbleached parchment paper or grease with butter.
- Strain soaked oats through colander, set aside
- Remove chia gel from refrigerator, set aside.
- Prep carrots and kale.
- In food processor fitted with grating blade, add carrots, pulse to grate. Remove grating blade and add “s-shape” blade (you may need to move some of the grated carrots around to get the blade in place). Add kale chunks and dried nettle. Pulse until contents are finely minced, scraping down sides as needed. [If you don’t have a food processor, grate carrots, then finely mince. Don’t tear kale into chunks, instead julienne, and then finely mince. Mix these all together with the dried nettle.]
- Fit standing mixer with the flat beater and bowl. [If you don’t have a standing mixer, you could use a hand mixer w/ bowl.]
- Add pasture butter, raw honey and vanilla extract to standing mixer bowl and mix on a low speed until the butter starts to soften. Increase speed and whip until creamed and it begins to have a lighter white color, about 1 minute. Stop mixer and scrape down bowl with a spatula.
- Add minced carrot + kale + dried nettle mixture, 4 tablespoons chia gel, and soaked oats to creamed butter mixture. Mix on low speed until combined. Scrape down sides with spatula.
- Add sprouted brown rice flour, baking soda and sea salt to batter. Mix on low until combined. Scrape down sides as needed.
- Add chocolate chips and mix on “stir” function or lowest setting just until combined.
- Option 1: Drop rounded tablespoonfuls of cookie dough onto cookie sheet. These will form little mounds when baked. Option 2: If you prefer a cookie that looks more like a traditional shape, take the rounded tablespoonful of dough and shape into a flat cookie by hand, making it about ¼ inch thick. Or, drop the rounded dough ball onto the cookie sheet and press down to flatten with fingers. I can fit 12 cookies on the large bar pan.
- Bake 12-15 minutes. Cookies will be slightly golden brown on the bottom. Let sit one minute on pan before removing with a spatula to a cooing rack. Do not over bake! They are soft and gooey when hot and set up more as they cool.
Storing Instructions: If you don’t plan on serving all of the cookies on the day you bake them, store the remaining baked cookies in the freezer in a freezer-safe bag or container.
Freezing Cookies: These cookies freeze great! They are delicious right out of the freezer, or if you prefer, let them cool slightly at room temperature.
Note: Make your own chocolate chips if you want to ensure that you’re using all REAL food ingredients. Or, if you need to cheat in this area (I do) try to find a “healthier” version of chocolate chips or carob chips. Look for ones that do not contain refined sugars, fillers or soy like this.
|Option 1 End Result|
|Option 2 End Result|
|My Little Love enjoying a cookie!|
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