Ask Geist Library Map Trends Infogeist FAQ Pricing

Foodgeist is developed, created, and maintained by one food geek. It gets lonely. It gets expensive. Say hi →

Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.

△Foodgeist

Ask Geist Library Map Trends Infogeist FAQ Pricing

Milky Mama Cookies (International) — Recipe | Foodgeist

△Foodgeist

Ask Geist Library Map Trends Infogeist FAQ Pricing

Home
/
Recipes
/
Milky Mama Cookies

🍽️recipe·International

Milky Mama Cookies

Name: Milky Mama Cookies
Cuisine: International
Ingredients: 3/4 cup flour; 1/2 cup quinoa flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 2 tablespoons brewers yeast; 1 egg; 3/4 cup salted butter (room temperature); 1 cup light brown sugar; 1/4 cup granulated sugar; 2 tablespoons ground flax seed; 3 tablespoons water; 3 cups oats; 2 cups semi-sweet chocolate chips

Ingredients

3/4 cup flour

1/2 cup quinoa flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 tablespoons brewers yeast

1 egg

3/4 cup salted butter (room temperature)

1 cup light brown sugar

1/4 cup granulated sugar

2 tablespoons ground flax seed

3 tablespoons water

3 cups oats

2 cups semi-sweet chocolate chips

Method

◆

Free Sample

You're reading one of recipes available free. Full library with Gastronome.

Open all →

1.
Preheat oven to 350 degrees. Combine flax seed and water in a small dish and set aside Mix the remaining dry ingredients and set aside. (flour, quinoa flour, spices, baking soda, brewers yeast and salt). I grind regular quinoa in my coffee grinder until fine. Cream the sugars and butter. After they are well combined and soft add the flax seed mixture, egg and vanilla. Beat well. Fold in the dry ingredients being careful not to over mix. Add the chocolate chips and oats. Fold gently until well distributed. Using a tablespoon scoop the batter onto a cookie sheet and use fingers flatten and shape. I find that, with the flax seed mixture replacing some of the butter, the cookies tend to crumble if not well formed before cooking. Cook for 10-12 minutes until edges are golden brown. My mom has always used a brown paper bag ( cut so that it is a long sheet) as a cooling rack. This is nice because it absorbs some of the grease ;).