"These cookies are a delicious and healthy option for the breastfeeding mother who may need a vegan or gluten-free alternative to traditional lactation cookies. Using organic and natural ingredients would be in-line with the spirit of this recipe."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Blend garbanzo beans in a food processor until chopped into very small pieces; transfer to a large bowl and add peanut butter, brown sugar, vanilla extract, and salt. Stir mixture until ingredients are incorporated into a dough-like substance. Fold chocolate chips, oats, flaxseed meal, and brewer's yeast into the bean mixture.
Drop rounded spoonfuls of the 'dough' onto prepared sheet. Flatten cookies somewhat with the back of a spoon.
Bake in preheated oven until browned, about 20 minutes.