Active Time

　　35 minutes

　　Total Time

　　2 hours

　　These hearty monster cookies have it all for nursing mamas: lactogenic oats, ground flaxseed, and brewer’s yeast powder; subtly crunchy, omega-rich chia seeds; and a bit of coconut oil, with its high lauric acid content to boost milk quality. A bevy of chocolate chunks and other goodies are added to the mix to keep anyone—nursing or not—reaching for more.

　　

Ingredients

Makes 26 cookies

　　3 cups old-fashioned oats

　　1 cup whole wheat flour

　　3/4 cup all-purpose flour

　　5 Tbsp. brewer’s yeast powder

　　1/4 cup ground flaxseed

　　3 Tbsp. white chia seeds

　　1 tsp. ground cinnamon

　　1/2 tsp. aluminum-free baking powder

　　1/2 tsp. baking soda

　　1/4 tsp. fine sea salt

　　1 1/4 cups sugar

　　6 Tbsp. virgin coconut oil, melted, cooled slightly

　　6 Tbsp. unsalted butter, room temperature

　　2 large eggs

　　2 1/2 tsp. vanilla extract

　　6 Tbsp. unsweetened applesauce

　　1 1/2 cups semisweet chocolate chips

　　3/4 cup dried cranberries (optional)

　　3/4 cup unsweetened coconut flakes (optional)

　　Nonstick vegetable oil spray

　　Flaky sea salt

　　

Step 1

Mix oats, whole wheat flour, all-purpose flour, yeast powder, flaxseed, chia seeds, cinnamon, baking powder, baking soda, and 1/4 tsp. fine sea salt in a large bowl.

　　

Step 2

Using an electric mixer on medium speed, beat sugar, coconut oil, and butter in another large bowl, scraping down sides as needed, until fluffy, about 5 minutes. Add eggs and vanilla and beat until incorporated, about 4 minutes. Add applesauce and beat for just a few seconds (it will break the mixture slightly and look lumpy; that’s okay).

　　

Step 3

Reduce mixer speed to low. Gradually add dry ingredients and beat just to combine. Using a wooden spoon, stir in chocolate chips, cranberries, and coconut flakes (if using). Chill dough at least 1 hour and up to overnight.

　　

Step 4

Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Coat parchment with nonstick spray.

　　

Step 5

Using a 1/4-cup (2.5-oz.) scoop, portion dough on prepared baking sheet, spacing 1"–2" apart (you’ll get 6 per sheet). Flatten top of each cookie with your hand, then season lightly with flaky sea salt. Bake cookies until golden brown, 12–14 minutes.

　　

Step 6

Let cookies cool on baking sheets about 5 minutes, then transfer to a wire rack and let cool completely (if moved immediately, they will crack and start to break apart). Repeat with remaining dough.

　　

Step 7

Do Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature, or place in a freezer-safe bag and freeze up to 1 month. Reheat by microwaving on low about 1 minute.