This recipe is modified from the Cinnamon-Oat recipe in Vegan Food Substitutions, but I’ve made a few significant changes to make it lactation-friendly, as well as gluten-free (vegan too).
1c. Earth Balance
2.25 c. Sucanat or brown sugar
1 c. coconut milk
3 T. cinnamon
3/4 t. salt
3 t. vanilla extract
1/2 c. ground flax
1/2 c. brewer’s yeast
3.75 c. old-fashioned oats
2.75 c. non-wheat flours (I use a mixture of brown rice and chickpea)
3 t. baking powder
1.5 c. additives–I use 1 c. raisins & 1/2 c. dairy-free chocolate shavings
Cream Earth Balance and Sucanat. Add coconut milk, cinnamon, salt, and vanilla and mix until thoroughly combined. In a second bowl, combine flax, yeast, oats, flours and baking powder. Blend dry ingredients into wet ingredients in 2-3 batches. Stir in additives. Using a small cookie scoop, place cookie dough about an inch apart on a Silpat. Cookies won’t spread at all. Bake at 350 for 11-12 minutes, until firm on the outside and golden around the edges.
Makes about 100 small cookies.
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