Lactation Cookies (without Brewers Yeast)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
22
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Calories
162 kcal
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Course
Dessert
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Cuisine
International
Lactation Cookies (without Brewers Yeast)
Description
Lactation Cookies (without Brewers Yeast) use whole grains and flaxseed to provide nutrients desirable during breastfeeding. The recipe employs white whole wheat flour and old fashioned oats for a hearty texture. Butter and sugars create a creamy and sweet dough that is enriched with egg yolks and flavored with cinnamon. Semi-sweet chocolate chips add a touch of indulgence while maintaining the cookie's wholesome profile.
The dough is beaten until fluffy before folding in the dry ingredients and chocolate chips, then shaped into flattened balls to bake at 350°F. After about 10 minutes, the cookies develop a soft yet set structure that stays moist after cooling. They hold their shape and texture well for a tender chew.
This recipe stores well in an airtight container at room temperature for a few days and freezes successfully. Freezing cookie dough balls in advance simplifies making fresh cookies when desired without thawing. They make thoughtful gifts for new mothers, who may appreciate the convenience and nutrition.
For reheating, cookies can also be warmed in an air fryer for a quick fresh snack. This recipe omits brewer's yeast but preserves lactation-supportive ingredients.
Ingredients
Dry
- 2 cups old fashioned oats 200g
- 1 cup white whole wheat flour or all-purpose, GF if needed, 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 chocolate chips semi-sweet (120g
Wet
- 1/2 cup butter room temp, unsalted
- 1/2 cup sugar 92g
- 1/2 cup brown sugar 92g
- 1 egg large egg plus 1 yolk
- 1 tsp vanilla extract pure
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
- Store cookies in an airtight container at room temperature for up to 3-4 days.
- Cookie dough can be frozen up to 2 months; scoop onto a baking sheet, freeze, then transfer to a ziplock bag.
- Bake frozen dough directly without thawing, adding 1-2 minutes baking time as needed.
- Air fryer reheating at 350°F for 5-6 minutes refreshes cookies quickly.
- Consider baking half the dough and freezing the rest to provide fresh cookies later, ideal for gifting new moms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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