Babypalooza Summer 2019

RECIPE
Makes about 20–24 cookies depending
on the size of scoop used
1 cup butter
1¼ cups pure maple syrup
2 eggs
1 teaspoon vanilla
1½ cups whole wheat flour
3 tablespoons ground flax
2–4 tablespoons brewer’s yeast
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups old-fashioned oats
3/4 cup white chocolate chips
3/4 cup raisins or dried cranberries
1. Preheat oven to 350 degrees.
2. Cream the butter and maple syrup in the bowl of
an electric mixer. It will still look separated, but
will come together once the other ingredients are
added.
3. Add eggs and vanilla and mix to combine.
4. Mix the flour, flax, brewer’s yeast, cinnamon,
baking soda, and salt in a separate bowl.
5. Add the dry ingredients to the wet and mix to
combine, scraping down the sides of the bowl
as needed.
6. Stir in the oats, chocolate chips, and raisins and
mix until just combined.
7. Scoop with a cookie (or ice cream) scoop onto
a parchment-lined baking sheet and bake for
approximately 9 minutes, until the bottoms are
golden.
8. Let sit on pan for a few minutes and then remove
to a cooling rack.
9. Store covered at room temperature for several days.
Recipe Notes and substitutions:
• Omit raisins if desired. Substitute dark chocolate
for white chocolate chips if preferred.
• Coconut oil can be substituted for butter with
similar results.
• This dough freezes well. Simply scoop dough onto
a parchment-lined baking sheet and flash freeze
until set. Then bag cookies in a freezer bag and
store until needed. When ready to bake, there is
no need to thaw dough (keep in mind that cold
dough will not spread quite as much as room
temperature but that doesn’t affect the taste).
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