Ingredients

The following ingredients have 4 Servings
  • 2 flax eggs (2 tbsp ground flaxseed with 5 tbsp unsweetened vanilla almond milk or water)
  • 1 1/2 cups  light brown sugar
  • 1¼ cup vegan butter (melted)
  • 3 cups gluten free rolled oats
  • 1 1/2 cups  gluten free all purpose flour
  • 6 tablespoons brewers yeast
  • 3 tablespoons ground flaxseed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon  baking soda
  • 1/4 teaspoon  salt
  • 2 teaspoons vanilla extract
  • 1 tbsp Lemon zest
  • 3 tbsp poppyseeds (divided)
  • Lemon juice powdered sugar glaze:
  • 1/2 cup powdered sugar
  • 4 1/2 tsp lemon juice

Instruction

  • Prepare the flax eggs and let them sit in the fridge for 30-60 minutes.
  • Preheat oven to 350 F and prepare two baking sheets with silpats.
  • In a bowl, beat together the butter and brown sugar until creamed. Add in the flax eggs, oats, flour, yeast, flax, baking powder, soda, salt, vanilla, lemon zest and 2 tablespoons of poppyseeds.
  • Scoop out a 2-tablespoon ball of cookie dough and roll into a ball. Flatten out onto the silpat. The cookies require a lot of space to spread, so you'll likely want to put 8 per pan. Repeat with the other pan. I do two batches, so that's equal to 4 pans depending on the size of your pans. Sprinkle with the remaining 1 tablespoon of poppyseeds.
  • Bake in the middle of the oven for 14-15 minutes, or until lightly golden around the edges.
  • Allow the cookies to cool on a cooling rack.
  • Meanwhile, in a bowl, mix together the powdered sugar with lemon juice and transfer to a piping bag. Drizzle the cooled cookies with the lemon glaze. Enjoy and happy nursing mamas!