Lactation Cookies
User Reviews
5
Lactation Cookies
Description
Get the Recipe: Lactation Cookies feature a dough made from solid coconut oil creamed with sugars, combined with old fashioned oats, gluten free flour, almond milk, ground flaxseed, and brewer's yeast. The dough includes dark chocolate chips for sweetness and texture. Baking at 350 degrees Fahrenheit for about 9 to 10 minutes produces cookies that are slightly golden at the edges but remain soft and chewy inside. Using old fashioned rolled oats contributes to better texture compared to quick oats.
The cookies balance a soft, gooey crumb with the richness of chocolate and the wholesome elements of flaxseed and brewer's yeast. This recipe uses gluten-free ingredients but can be adapted to regular all-purpose flour if desired. Slightly longer baking times create a crisper cookie, and chilling the dough helps maintain thickness and prevent spread during baking.
These cookies freeze well and can be stored at room temperature for a few days in an airtight container, making them convenient for preparing in advance or enjoying over several days.
Check that the brewer's yeast is gluten-free if that is a dietary concern. Use refined coconut oil for a neutral flavor to avoid coconut notes. Substitute any type of milk and chocolate chips according to preference or availability.
Ingredients
- 9 tbsp coconut oil solid, not softened
- ¼ cup granulated sugar
- ¾ cup brown sugar packed
- ¼ cup almond milk
- 2 tsp vanilla extract
- 2 cups old fashioned oats gluten free
- 1 ¼ cups all-purpose flour gluten free 1 to 1
- ¼ cup Flaxseed ground
- ¼ cup brewer's yeast gluten free
- 1 ½ tsp baking soda
- pinch salt sea salt
- 1 cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a large mixing bowl or stand mixer, beat solid coconut oil with granulated sugar and brown sugar. Beat for 1 to 2 minutes or until no clumps of coconut oil remain.
- Next, add in all remaining ingredients except chocolate chips. Stir until a thick dough forms.
- Fold in dark chocolate chips.
- Use a cookie scoop or ice cream scoop to scoop balls of dough onto lined pan.
- Bake for 9 to 10 minutes or until cookies look slightly golden around the edges.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack. They are gooey!
Notes
- Confirm brewer's yeast is gluten-free if needed; check labels carefully.
- Use refined coconut oil for a neutral flavor to avoid coconut taste.
- Old fashioned rolled oats improve texture compared to quick oats.
- Cookies are gooey; bake longer for a firmer texture.
- Chill dough 30 minutes or add extra flour to reduce spreading and achieve thicker cookies.
- Store in an airtight container at room temperature up to 3 days; they also freeze well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 129mg | 5% |
| Potassium | 192mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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