Lactation Cookies
User Reviews
5
Lactation Cookies
Description
This recipe combines rolled oats, flour, brewer's yeast, flaxseed, cinnamon, baking soda, and baking powder to create a nutrient-dense base. The butter and coconut oil provide a creamy fat component that contributes to a tender, moist crumb. Cane sugar adds sweetness while vanilla and cinnamon enhance flavor complexity. Dark chocolate chips lend richness and texture throughout the cookies.
The dough is mixed until combined, then scooped into uniform rounds and baked until just golden on the bottoms, resulting in chewy cookies with a little crunch from oats and chocolate. The brewer's yeast and flaxseed are commonly included for their purported benefits for lactating mothers, though the cookies remain enjoyable as a tasty snack.
The recipe notes include options for freezing dough balls before baking, which can be convenient for make-ahead use. Variations in types of fat or flour can change cookie spread and texture, so adjustments may be made depending on available ingredients. Reducing sugar slightly is also possible without affecting the final cookie too much.
I Made This!
1,067 people made thisSave this
5,404 people saved thisIngredients
- 3 cups rolled oats old-fashioned
- 1 1/2 cups all-purpose flour unbleached, organic
- 5 tablespoons brewer's yeast
- 3 tablespoons Flaxseed ground
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter organic
- 4 tablespoons coconut oil unrefined, organic, virgin
- 1 1/2 cups organic cane sugar
- 1 egg plus 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chips I like ghirardelli, or chunks
- unsweetened flaked coconut chopped almonds, 1 to 2 tablespoons of almond butter, optional
Instructions
- Preheat the oven the 350 degrees F.
- In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
- In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. 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 about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.
Notes
- Dough can be frozen in scooped rounds for up to two hours before storing in a ziplock; bake frozen dough with an extra minute or two as needed.
- Butter can be used entirely if coconut oil is unavailable, though increasing coconut oil increases spread and decreasing total fat makes drier cookies.
- Up to half a cup of whole wheat flour can substitute all-purpose flour but may slightly affect texture.
- Sugar can be reduced by about 1/4 cup without significantly affecting taste.
- This recipe has not been tested as vegan or gluten-free; results may differ if substituting eggs, butter, or flour.
- Brewer's yeast amount can be increased by 1-2 tablespoons based on preference.
User Reviews
Overall Rating
5
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