Vegan Lactation Cookies Recipe

Name: Vegan Lactation Cookies Recipe
Ingredients: For the Dry Mix:; 7 ounces old-fashioned rolled oats, not instant or thick-cut (about 2 cups; 200g); 6 ounces dark-chocolate chips (about 1 heaping cup; 170g), preferably a blend of percentages and styles (see our list of favorite supermarket chocolate chips for recommendations), plus more for garnishing; 5 ounces toasted macadamia nuts (about 1 heaping cup; 140g), roughly chopped; 3 ounces commercial oat flour, such as Bob’s Red Mill (about 3/4 cup plus 1 tablespoon; 85g); not homemade (see note); 3 ounces non-bitter brewer's yeast powder, such as BlueBonnet (about 2/3 cup, spooned; 85g); 2 1/2 ounces all-purpose flour, such as Gold Medal (about 1/2 cup, spooned; 70g); 2 ounces flax meal (about 1/2 cup, spooned; 55g); For the Oat Slurry:; 1 1/2 ounces old-fashioned rolled oats, not quick-cooking or instant (about 1/2 cup minus 2 1/2 teaspoons; 42g); 3 ounces water (about 1/3 cup plus 1 tablespoon; 85g); For the Cookie Dough:; 8 ounces refined coconut oil (about 1 1/3 cups; 225g), solid but creamy, about 70°F (21°C); 7 ounces white cane sugar (about 1 cup; 200g); 2 ounces barley malt syrup, such as Eden Foods (about 3 tablespoons; 55g); 1 ounce vanilla extract (about 2 tablespoons; 30g); 1 1/4 teaspoons baking soda; 1 1/4 teaspoons ground cinnamon; 1 teaspoon ground ginger; 3/4 teaspoon (3g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight; 1/4 teaspoon freshly grated nutmeg; 2 ounces prepared oat slurry (about 1/4 cup; 55g)