Vegan Lactation Cookies Recipe

Ingredients (22)

• For the Dry Mix:
• 7 ounces old-fashioned rolled oats, not instant or thick-cut (about 2 cups; 200g)
• 6 ounces dark-chocolate chips (about 1 heaping cup; 170g), preferably a blend of percentages and styles (see our list of favorite supermarket chocolate chips for recommendations), plus more for garnishing
• 5 ounces toasted macadamia nuts (about 1 heaping cup; 140g), roughly chopped
• 3 ounces commercial oat flour, such as Bob’s Red Mill (about 3/4 cup plus 1 tablespoon; 85g); not homemade (see note)
• 3 ounces non-bitter brewer's yeast powder, such as BlueBonnet (about 2/3 cup, spooned; 85g)
• 2 1/2 ounces all-purpose flour, such as Gold Medal (about 1/2 cup, spooned; 70g)
• 2 ounces flax meal (about 1/2 cup, spooned; 55g)
• For the Oat Slurry:
• 1 1/2 ounces old-fashioned rolled oats, not quick-cooking or instant (about 1/2 cup minus 2 1/2 teaspoons; 42g)
• 3 ounces water (about 1/3 cup plus 1 tablespoon; 85g)
• For the Cookie Dough:
• 8 ounces refined coconut oil (about 1 1/3 cups; 225g), solid but creamy, about 70°F (21°C)
• 7 ounces white cane sugar (about 1 cup; 200g)
• 2 ounces barley malt syrup, such as Eden Foods (about 3 tablespoons; 55g)
• 1 ounce vanilla extract (about 2 tablespoons; 30g)
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon (3g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight
• 1/4 teaspoon freshly grated nutmeg
• 2 ounces prepared oat slurry (about 1/4 cup; 55g)