Lactation Cookies (without Brewers Yeast)

Name: Lactation Cookies (without Brewers Yeast)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 22 serving
Ingredients: 2 cups old fashioned oats (200g); 1 cup white whole wheat flour (120g); 1/4 cup ground flaxseed (26g); 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/4 tsp baking powder; 1/4 tsp salt; 3/4 cup semi-sweet chocolate chips (120g); 1/2 cup unsalted butter; 1/2 cup sugar (92g); 1/2 cup brown sugar (92g); 1 large egg + 1 egg yolk; 1 tsp pure vanilla extract

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
22
Calories
162 kcal
Course
Dessert
Cuisine
International

Lactation Cookies (without Brewers Yeast)

Heidi Hunt

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Whether you're looking for the best lactation cookies without brewers yeast or just an easy and healthy oatmeal cookie recipe the whole family can enjoy, this recipe is for you! These cookies are thick, chewy and insanely addicting! They're so easy to make and ready in less than 30 minutes (no chill time required!)

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Ingredients

Servings

Dry

2 cups old fashioned oats (200g)
1 cup white whole wheat flour (120g) or all-purpose, GF if needed
1/4 cup ground flaxseed (26g)
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
3/4 cup semi-sweet chocolate chips (120g)

Wet

1/2 cup unsalted butter room temp
1/2 cup sugar (92g)
1/2 cup brown sugar (92g)
1 large egg + 1 egg yolk
1 tsp pure vanilla extract

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Instructions

Preheat the oven to 350 degrees F.
In a medium bowl, combine the oats, flour, ground flaxseed, baking soda, cinnamon, baking powder and salt.
To the bowl of your Kitchenaid (or in a separate bowl), add the butter, sugar and brown sugar. Beat for 3-4 minutes, until creamy and fluffy. Then add the egg, egg yolk and vanilla and beat until combined.
Add the dry ingredients to bowl and beat until combined.
Fold in the chocolate chips.
Scoop the dough into 1-inch balls out and place on the baking sheet 2-3 inches apart. Flatten cookies to desired thickness before baking (they stay roughly the same shape). Top with more chocolate chips if desired.
Bake for 10 minutes then let cool on pan for 5 minutes before transferring to a wire rack to finish cooling.

Notes

To store: store in an airtight container at room temperature for 3-4 days. You can also freeze for up to 2 months.
Freezing cookie dough: I highly recommend freezing some dough! To do this, scoop the dough onto a baking sheet, then place in the freezer for 2 or more hours. Once frozen, transfer to a large ziploc bag and store in the freezer until ready to use. When ready to eat, just take out however many you want (no need to thaw) and bake at the same temperature for the same time (you may need to add 1-2 extra minutes depending on how you like your cookie).
Mom gift: If you want to gift these to a new mom, I highly recommend baking half and freezing the other half of the dough. Then deliver both the cooked cookies and dough so they can enjoy a few fresh but the extras don't dry out before they get eaten.
And if you're the mama: Go ahead and make a big batch of dough and freeze to make your life easier later! Just scoop the dough into rounds, place on a baking sheet and flash freeze for 2-3 hours, then place them in a ziplock bag. Then you can take out 1-2 as needed once baby is here to enjoy fresh whenever you want. I even love just popping them in the air fryer at 350F for 5-6 minutes (or until done to your likeness) for a quick snack! Check out this guide for more awesome postpartum meal prep ideas!

Nutrition Information

Show Details

Serving 1cookie Calories 162kcal (8%) Carbohydrates 20.6g (7%) Protein 2.6g (5%) Fat 7.7g (12%) Saturated Fat 3.8g (19%) Cholesterol 19.4mg (6%) Fiber 1.9g (8%) Sugar 11.8g (24%)