The Best Lactation Cookies {for Milk Supply}
User Reviews
4.6
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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
24
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Calories
155 kcal
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Course
Dessert, Baked Goods
The Best Lactation Cookies {for Milk Supply}
Description
The recipe begins by preparing flaxseed eggs by whisking ground flaxseed with water, binding the dough when mixed with dry ingredients. A combination of quick oats, oat flour, brewer's yeast, baking soda, baking powder, cinnamon, and salt forms the dry base, mixed into a wet mixture of coconut oil, coconut sugar, flax eggs, and vanilla extract. Chocolate chips are folded in last to add sweetness and textural contrast.
Dropped by spoonfuls onto baking sheets and pressed lightly, the cookies bake at 350°F for around 10 minutes until lightly golden. Though initially soft, they firm up during cooling, yielding a tender, chewy texture. The brewer's yeast and flaxseed provide ingredients commonly used in lactation support foods.
These cookies can be enjoyed as a snack or treat for nursing mothers seeking to potentially enhance milk production. Ingredient substitutions include using eggs instead of flaxseed or swapping different oils and mix-ins like dried fruit or nuts according to preferences and dietary needs.
Careful baking avoids over-crisping, maintaining a soft bite. Leftover cookies can be cooled completely and stored in airtight containers for later consumption.
Ingredients
- 2 Tablespoons Flaxseed ground
- ⅓ cup water
- 2 ¼ cups oats quick cooking
- ¾ cup oat flour
- 3 Tablespoons brewer's yeast
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt sea salt
- ½ cup coconut oil melted
- 1 cup coconut sugar brown sugar works as well
- 1 teaspoon vanilla extract
- ½ cup chocolate chips dairy-free, if needed
Instructions
- Preheat oven to 350°F and spray two baking sheets with cooking spray or line with parchment or Silpat and set aside.
- Make flax eggs by whisking together ground flaxseed with water. Set aside.
- In a medium bowl, mix together oats, oat flour, brewer's yeast, baking soda, baking powder, cinnamon and salt. Set aside.
- In a large mixing bowl mix together oil, sugar, flaxseed eggs and vanilla until smooth.
- Add dry ingredients into the bowl with the wet ingredients and stir until just combined.
- Gently stir in chocolate chips.
- Using a spoon or cookie scoop, drop cookie dough by rounded tablespoonfuls about 2 inches apart on baking sheets. Press each cookie down with a fork a bit.
- Bake for 10 minutes, or until golden brown. The cookies may seem a little soft, but do not over bake or they’ll get too crisp. Remove from oven and let cool on sheet for about 5 minutes or until they start to harden up a bit. At this point you can transfer the cookies to a wire rack to cool completely.
- Store cookies in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months.
Notes
- Ground flaxseed and water make flax eggs, which bind the dough; eggs can substitute if needed.
- Quick oats can be made by processing rolled oats finely if unavailable.
- Use coconut oil or neutral oils like avocado or olive oil; butter can also be used if not vegan.
- Chocolate chips can be omitted or replaced with dried fruit or nuts for variation.
- Do not overbake; remove when lightly golden and let cool to firm up soft texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 155kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 2mg | 1% |
| Sodium | 63mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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