Lactation cookies

Ingredients:

• 1 cup oatmeal
• 1 cup whole wheat flour
• 2 tbsp. brewer's yeast
• 2 tablespoons flax seeds
• 0.5 tsp baking powder
• 0.5 tsp ground cinnamon
• 0.5 tsp coarse salt
• 1 ripe banana, crushed
• 1 large egg
• 0.5 cups unrefined coconut oil, warm until it becomes liquid
• 2 tsp vanilla extract
• 1/3 cup light brown sugar
• 3 tbsp. granulated sugar
• 2 small carrots, grated
• 0.5 cups dried cherries

Preparation:

1. Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
2. Place the rolled oats in a food processor and pulse until coarsely ground. Add the flour, brewer's yeast, flaxseed, baking powder, cinnamon, and salt. Whisk until the ingredients are evenly distributed.
3. In a large bowl, mix the banana, egg, coconut oil, and vanilla extract until smooth. Add the brown and refined sugars and mix well. Fold in the flour mixture and knead into a dough. Add the carrots and cherries and mix until evenly distributed.
4. Scoop 1/4 cup of dough (using a large spoon or ice cream scoop) and drop 12 mounds of dough onto prepared baking sheets, spacing them about 4 cm apart.
5. Bake, rotating the baking sheets halfway through, until the cookies begin to darken on top, 15-16 minutes. Serve warm or cool to room temperature. Cookies can be stored at room temperature in an airtight container for up to 5 days..