The Best Lactation Cookies
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
9 mins
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Total Time
19 mins
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Servings
20 cookies
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Calories
124 kcal
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Course
Dessert
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Cuisine
gluten-free
The Best Lactation Cookies
Description
The Best Lactation Cookies feature a batter of coconut oil, coconut sugar, egg, and vanilla blended with oat flour, ground flax seeds, brewer's yeast, and baking soda, creating a nutrient-dense dough. Old fashioned oats and chocolate chips are folded in last to contribute texture and pockets of sweetness.
These cookies bake at 350ºF until they spread lightly and develop golden edges while maintaining a soft, chewy center. The blend of brewer's yeast and flax helps provide nutrients associated with milk production, while the texture remains pleasant and enjoyable.
The recipe yields 18 to 20 cookies, suitable for snacking or sharing. Coconut oil can be substituted with butter for a different flavor, and a flax egg can replace the egg for vegan diets. Using debittered brewer's yeast is recommended to avoid off flavors.
The dough should not be taste-tested raw due to raw egg ingredients. Use certified gluten-free oats if needed. Store fully cooled cookies in an airtight container for best freshness.
Ingredients
- ⅓ cup coconut oil see notes, melted
- ¾ cup coconut sugar
- 1 large egg (or 1 flax egg; see notes)
- 1 teaspoon vanilla extract
- 1 cup oat flour (certified gluten-free, if needed)
- 2 tablespoons flax seeds ground
- ¼ cup brewer's yeast see notes, debittered
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
- ½ cup old fashioned oats
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the coconut oil, sugar, egg, and vanilla and mix well.
- Add in the oat flour, ground flax seeds, brewer's yeast, baking soda and salt, and stir again until a thick batter is formed. It may take a few minutes of stirring to incorporate the dry ingredients evenly. Fold in the oats and chocolate chips. (Do not taste-test the batter at this point.)
- Use a 1-ounce cookie scoop or tablespoon to scoop the dough and drop it onto the lined pan, about 2 inches apart to allow for the cookies to spread. You should get 18-20 cookies from this recipe, so you'll need to use 2 pans, or bake in 2 separate batches. Bake at 350ºF for 8 to 10 minutes, until the cookies have spread and are lightly golden around the edges.
- When the cookies are done baking, let them cool on the pan for at least 15 minutes before serving. Once they have totally cooled to room temperature, you can store them in an airtight container in the fridge for up to a week. Or, freeze them for up to 3 months, if you want to make a double-batch.
Notes
- Choosing refined or expeller pressed coconut oil reduces coconut flavor in the cookies.
- You can substitute 1 large egg with a flax egg made from 1 tbsp flaxseed meal plus 3 tbsp water for a vegan version.
- Debittered brewer's yeast is recommended to prevent bitterness and improve flavor; non-bitter brands like Blue Bonnet are good options.
- Certified gluten-free oats and oat flour are important for gluten-intolerant diets.
- If brewer's yeast is unavailable or unsuitable, nutritional yeast or extra oat flour can be used as substitutes.
- The recipe originally used 3/4 cup oat flour but was increased to 1 cup to reduce spreading and improve cookie thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 10mg | 3% |
| Sodium | 112mg | 5% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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