Orange-Oat Lactation Cookies

To prepare cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

Puree dates in a food processor until smooth. Add barley syrup and process until combined, scraping the sides as needed. Add oil and butter and process until combined. Add egg and vanilla and process until combined, scraping the sides as needed. Scrape the mixture into a large bowl.

Whisk all-purpose flour, whole-wheat flour, brewer's yeast, flaxseed, fennel, baking powder, baking soda, cinnamon and salt together in a small bowl.

Add the flour mixture to the date mixture and mix until just combined. Add oats, coconut and 1/4 cup walnuts; mix well. Drop the dough by tablespoonfuls onto the prepared baking sheets (10 cookies per sheet). Press each cookie to a 1/4-inch thickness.

Bake, one sheet at a time, until the cookies are golden on the bottom, about 8 minutes. Immediately transfer the cookies to a cooling rack and let cool for 5 minutes.

To prepare glaze: Whisk confectioners' sugar, orange zest, orange juice and turmeric in a small bowl until smooth. Drizzle the glaze on the cooled cookies and sprinkle with the remaining 1/4 cup walnuts.