No-bake Lactation Cookies (vegan, gluten-free options)

In a medium pot over medium heat, stir together the coconut oil, almond butter, maple syrup and salt. While stirring constantly, bring the mixture to a full boil.
3 1/2 tablespoons (49 grams) coconut oil, 1/2 cup (128 grams) natural almond butter, 1/2 cup (120 ml) maple syrup, 1/4 teaspoon salt
Boil for 2 minutes, stirring constantly and adjusting the heat as necessary (you might need to turn it down a little so that it doesn't start to stick to the bottom of the pan). The mixture should become glossy. Don't boil it longer or it may separate.
Remove from the heat and stir in the vanilla and cinnamon and stir.
1 1/2 teaspoons vanilla extract, 1/2 teaspoon cinnamon
Stir in the oats, flax seed, Brewer's yeast and raisins until well combined.
1 cup (92 grams) rolled oats, 1/4 cup (27 grams) ground flax seed, 6 tablespoons (48 grams) Brewer's yeast, 3/4 cup (150 grams) raisins
Use a medium cookie scoop to scoop out balls of the mixture onto a piece of parchment paper. Chill for about an hour to firm up the cookies.
Refrigerate in an airtight container for up to about a week. They can also be frozen for a few months.