Here is a nourishing and delicious recipe for lactogenic gluten-free cookies. Makes approximately 24 cookies.

Ingredient	Quantity	Instructions	Total mins
Gluten-free oats	120 g (1 cup)	Grind into a fine flour using a food processor	2
Almond flour	240 g (2 cups)	Measure and set aside	4
Flaxseed meal	30 g (1/4 cup)	Measure and add to dry ingredients	5
Baking soda	5 mL (1 tsp)	Add to dry ingredients and mix	6
Salt	1 mL (1/4 tsp)	Add to dry ingredients and mix	7
Coconut oil	120 mL (1/2 cup)	Melt and allow to cool slightly	8
Maple syrup	120 mL (1/2 cup)	Add to wet ingredients	9
Egg	1 large	Whisk and add to wet ingredients	10
Vanilla extract	5 mL (1 tsp)	Add to wet ingredients	11
Brewer's yeast	15 mL (1 tbsp)	Add to wet ingredients and mix well	12
Dry ingredients		Mix with wet ingredients until combined	14
Dark chocolate chips	150 g (3/4 cup)	Fold into the dough	15
		Chill dough for at least 30 minutes in the refrigerator	45
Oven		Preheat to 180°C (350°F)	46
Baking sheets		Line with parchment paper	47
Dough		Scoop tablespoon-sized amounts onto baking sheets, spaced evenly apart	50
		Bake until edges are golden brown	60

Consider adding chopped nuts, dried fruit, or shredded coconut for extra flavor and texture.

This recipe was generated by gpt-4o