Peppermint Mocha Cookies

Yield: 24 cookies

Time: 1 hr

Ingredients

Dry Ingredients

2 1/2 cups flour
3/4 cup cocoa powder
2 Tbsp instant coffee granules
2 tsp cornstarch
1 1/2 tsp baking soda
1 tsp salt


Wet Ingredients
1 cup butter, softened (or try with 1 cup coconut oil)
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk at room temperature
2 tsp vanilla extract
1 tsp peppermint extract
1 1/2 cups peppermint baking chips
1/2 cup chopped chocolate
1/2 cup walnuts (optional)

Directions 

Preheat oven to 350 degrees.

Sift together the dry ingredients in a large bowl. 

In a stand mixer, cream butter and sugar until light and fluffy. Add the egg and egg yolk and then add the extracts. 

Slowly mix in the dry ingredients just until incorporated. Add in the peppermint chips, chocolate chunks, and walnuts (if using).

Use a cookie scoop to portion dough onto parchment lined baking sheets. Bake for 10-11 minutes. Remove to a wire rack to cool completely.

Store in an airtight container for up to three days. Also freezes well!

Recipe from Tracy's Culinary Adventures 

Lactation Cookies

Yield: 24 servings

Time: 15 minutes prep, 12 min cooking each batch

Ingredients

Dry ingredients
1 cup all-purpose flour
2 Tbsp brewers yeast
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt

Wet ingredients
1 Tbsp ground flax seed
1 7/8 Tbsp water
1/2 cup coconut oil
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla

Extra ingredients
1 1/3 cup old fashioned oats
1/2 cup chopped dark chocolate
1/2 cup chopped walnuts

Directions 

Sift together dry ingredients in a large bowl. 

In a separate container, combine flax seed and water and let sit for 3-5 minutes. 

In a stand mixer, beat coconut oil and sugars together for 2-3 minutes or until slightly light and fluffy. Add in egg and mix thoroughly. Add in flax seed mixture and vanilla and mix to combine.

Add dry ingredients to wet ingredients and mix to combine. Add in extra and ingredients and combine.

Bake on cookie sheets for 12 minutes. Let cool slightly and remove to a cooling rack. 

Can store for up to 3 days on the counter in an airtight container or freeze. Eat 2 a day to up the booby power! :)