These delicious cookies can be made with or without the brewers yeast, if you’re not breastfeeding leave the brewers yeast out, however if you’re using for helping with lactation I suggest making the recipe as is.
You can up the brewers yeast to two tablespoons but I really recommend you start with the 1 teaspoon as more changes the flavour profile.
The recipe is totally fine for the whole family to enjoy.
You can change up the flavour by adding your own additions and leave the chocolate chips out.
You can source mild flavourless brewers yeast, shop around because this will change the flavour of the cookies and can make them taste bitter if you don’t buy the right kind.
The brewers yeast is not the same as what is used for making beer, look in your health food shops or online and Search for brewers yeast for lactation.
You do need to start by making the small amount of linseed mixture for your cookies and you can store the remaining amount for your next batch.
Pre heat oven 160c fan bake
To make your linseed mixture add 75 grams of whole linseeds to the mixing bowl, turbo 1 sec, 5X place all of this mixture in a sealable jar to store, you will only need 4 teaspoons of this mixture for this recipe.
Now add 4 teaspoons of linseed mixture to a bowl with your water set aside.
Add all dry ingredients to your mixing bowl.
Add dairy free butter if using dairy free option or you can substitute for coconut oil or butter of choice.
Add your soaked flaxseed mixture and eggs.
Dough setting, 30 seconds.
Add dairy free chocolate chips or flavouring of choice.
Dough setting, 15 seconds.
This recipe makes 16 cookies. Line a baking tray with baking paper, place cookie mixture in scoops on tray 4 cm apart, press each cookie down a little with a fork.
Bake 16 minutes, 160c fan bake.
Remove from oven and transfer them onto baking tray to cool, be careful they will be soft, you do need to wait as these will harden up while cooling.