• Note: this recipe makes a very large amount of cookies. The idea behind it is to make a bunch, freeze them, and bake them as you need throughout postpartum. Halve it if you want a normal amount of cookies.
• Melt butter and coconut oil in a saucepan. Pour into the bowl of a stand mixer or large mixing bowl. Allow to cool slightly before whisking in sugar, eggs and vanilla extract.
• In a separate bowl, combine flour, brewer's yeast, flaxseed, baking powder, baking soda, cinnamon, and sea salt. Whisk until well combined. A cup at a time, gently mix dry ingredients and oats into wet mixture. Fold in chocolate chips.

To Freeze:

• Make 1-3 Tbsp (depending on personal preference) sized balls and place close together (without touching) on parchment lined baking sheet. Transfer to freezer until frozen solid, about 1 hour. Once fully frozen, transfer cookie dough to a freezer safe container or gallon sized ziploc bag and store in freezer.
• You can bake these from frozen as needed. No need to thaw! Simply place on a parchment lined baking sheet and bake at 350 for 12 minutes or until golden brown on the edges.

To Bake Now:

• Line a baking sheet with parchment paper. Evenly space 1-3 Tbsp (depending on preference) sized dough balls on baking sheet. Bake in oven at 350 for 10-12 minutes, or until golden brown on the edges. Remove from baking sheet and cool on cooling rack for softer cookies. Allow to cool on baking sheet for crunchier cookies.