Step 1
Mix 3 cups (267 g) old-fashioned oats, 1 cup (113 g) whole wheat flour, ¾ cup (94 g) all-purpose flour, 5 Tbsp. brewer’s yeast powder, ¼ cup (25 g) ground flaxseed, 3 Tbsp. white chia seeds, 1 tsp. ground cinnamon, ½ tsp. aluminum-free baking powder, ½ tsp. baking soda, and ¼ tsp. fine sea salt in a large bowl to combine.
Step 2
Using an electric mixer on medium speed, beat 1¼ cups (250 g) granulated sugar, 6 Tbsp. virgin coconut oil, melted, cooled slightly, and 6 Tbsp. unsalted butter, room temperature, in another large bowl, scraping down sides as needed, until fluffy, about 5 minutes. Add 2 large eggs and 2½ tsp. vanilla extract and beat until incorporated, about 4 minutes. Add 6 Tbsp. unsweetened applesauce and beat for just a few seconds (it will break the mixture slightly and look lumpy; that’s okay).
Step 3
Reduce mixer speed to low. Gradually add flour mixture to egg mixture and beat just to combine. Using a wooden spoon, stir in 1½ cups (255 g) semisweet chocolate chips, plus ¾ cup (86 g) dried cranberries and ¾ cup (45 g) unsweetened coconut flakes (if using). Chill dough at least 1 hour and up to overnight.
Step 4
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Coat parchment with nonstick spray.
Step 5
Using a ¼-cup (2.5-oz.) scoop, portion dough on prepared baking sheet, spacing 1″–2″ apart (you’ll get 6 per sheet). Flatten top of each cookie with your hand, then season lightly with flaky sea salt. Bake cookies until golden brown, 12–14 minutes.
Step 6
Let cookies cool on baking sheets about 5 minutes, then transfer to a wire rack and let cool completely (if moved immediately, they will crack and start to break apart). Repeat with remaining dough.
Do Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature, or place in a freezer-safe bag and freeze up to 1 month. Reheat by microwaving on low about 1 minute.
Editor’s note: This lactation cookie recipe was first printed online as part of our guide to breastfeeding. Head this way for more of our favorite cookie recipes →