If you’re looking for one of the most delicious, nutrient-dense treats out there, this recipe just may be the Holy Grail of chocolate chip cookies.
Full disclosure, though: They’re actually “lactation cookies” meant for increasing a nursing mom’s milk supply. But dads and everyone else, don’t worry — they will not spontaneously produce lactation!
Even if you’re not breastfeeding, these cookies deliver important nutrients that all of us need, such as zinc, fiber, good fats, iron, protein, B vitamins, chromium, selenium and various other trace minerals.
Not to mention, they’re absolutely delicious…
Best-Ever Chocolate Chunk Cookies
(adapted from HowSweetItIs.com)
- 1 1/2 cups old-fashioned rolled oats
- 1 1/2 cups steel-cut oats
- 1 cup unbleached organic all-purpose flour
- 1/2 cut whole-wheat flour
- 5 tablespoons brewers yeast
- 3 tablespoons ground flaxseed
- 1 tablespoon wheat germ
- 1/2 ounce unsweetened coconut chips/flakes
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 12 tablespoons organic unsalted butter
- 4 tablespoons unrefined organic virgin coconut oil
- 1 1/4 cups organic cane sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chips/chunks (I chopped up a few king size Hershey’s bars we had lying around, just to use them up)
- Preheat the oven the 350° F.
- In a large bowl, whisk together both kinds of oats, flours, yeast, flaxseed, wheat germ, coconut, baking powder, baking soda, cinnamon and salt.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined. Stir in the chocolate chips with a spatula until they are evenly dispersed.
- Form the dough into 1-inch rounds and place on a baking sheet about 2 inches apart. Bake for 15-18 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.