If you have a free minute, (which, as a new mama, you probably don’t!) you HAVE to try these Lactation cookies! Typically lactation treats are dry, crumbly, and all around unappetizing thanks to our milk-boosting friend brewers yeast. But in this recipe, the yeast is super subtle and actually offers a unique balance to the sweetness of traditional chocolate chip oatmeal cookies.
They’re a yummy, quick way to treat yourself to a little food therapy when you’re exhausted and you have just enough time to grab
a nutritious bowl of vegetables the cookie jar before your newborn screams bloody murder because you set her down for five minutes.
1 & 1/2 cup all purpose flour
3 cups old-fashioned rolled oats
5 TBSP brewer’s yeast (I use Solgar’s)
3 TBSP ground flaxseed meal (I use Bob’s Red Mill)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
3/4 cup granulated cane sugar
3/4 cup packed brown sugar
1 cup butter (I always use Kirkland brand salted butter)
4 TBSP organic cold pressed virgin coconut oil
2 large eggs
2 tsp vanilla extract
1 – 1 & 1/2 cups chocolate chips, depending on your preference (I used Enjoy Life’s mini dark chocolate chips)
Set oven for 325
In a medium bowl, combine flour, oats, flaxseed, brewer’s yeast, baking powder, baking soda, cinnamon, & salt. Set aside.
Melt the butter & coconut oil in a microwave safe bowl, stirring every 30 seconds (because what new mom has time to let butter soften naturally?!)
In a large bowl, stir together sugar, butter, coconut oil, eggs, & vanilla extract until the mixture is smooth and free of lumps.
Begin to gradually add the wet ingredients to the dry ingredients 1/3 of the mixture at a time, incorporating fully before adding more.
Last (but certainly not least!!) stir in the chocolate chips. Use more or less depending on your preference. I usually end up using almost a full 1 & 1/2 cups worth of chocolate chips because I think they hide the taste of the brewer’s yeast impeccably, but it’s up to you!
Cover & chill for 30 mins.
Bake at 325 for 10-14 mins, checking after 10. Oven temps may vary, so look for those glorious lightly golden browned edges rather than relying on the clock.
Store any unused dough in the fridge for up to 5 days, or in the freezer for 3 months. To make your life easier, you can pre-roll the dough balls and store them in a parchment-lined plastic bag. To bake from frozen, your bake time will need to be increased by about 1-2 mins, but begin checking them after 10.
Enjoy! Comment below with some of your own personal favorite lactation boosting tips!