Serena’s Lactation Cookies
These are the BEST lactation cookies. They contain the typical ingredients associated with increased milk production. And they just taste amazing as well. You can try all kinds of variations (e.g. optional nuts, nut butters, cinnamon, rice flour if you are gluten free). Make them your own!
Ingredients
- 2 cups old-fashioned rolled oats Add more oats for a thicker cookie
- 1 1/2 cups unbleached organic all-purpose flour
- 5 tbsp brewers yeast
- 3 tbsp ground flaxseed
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 12 tbsp butter
- 4 tbsp unrefined virgin coconut oil
- 1/2 cup white sugar (or sweetener of your choice)
- 1/2 cup brown sugar
- 1 large egg (plus one additional egg yolk)
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips/chunks
- 1/2 tsp ground cinnamon or pumpkin pie spice Optional
- 1/4 cup unsweetened flaked coconut Optional
- 1/4 cup chopped almonds or walnuts Optional
- 2 tbsp almond butter Optional
Instructions
- Preheat the oven the 350 degrees F
- Soften butter and coconut oil
- In a large bowl, whisk together the flour, yeast, flaxseed, baking powder, soda, and salt
- In a separate bowl beat the butter and coconut oil on medium speed until creamy
- Add in the sugar and beat on medium to high speed until fluffy
- Add in the egg and egg yolk, beating until combined
- Add in the vanilla extract and beat until combined
- Gradually add in the dry ingredients, beating on low speed until just combined and mixed
- Add oats and stir
- Stir in the chocolate chips with a spatula until they are evenly dispersed
- Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet covered with parchment paper
- Bake for 5-10 minutes based on desired crispiness