Healthy lactation cookies made with ingredients like oats, flaxseed and brewer’s yeast… all known to help boost milk production and supply for breastfeeding.
- 2 1/4 cups quick cooking oats
- 3/4 cup oat flour
- 3 Tablespoons brewer’s yeast
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- ½ cup melted coconut oil
- 1 cup coconut sugar (organic brown sugar works too)
- 2 Tablespoons ground flaxseed + ⅓ cup water*
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (dairy-free, if needed)
- Preheat oven to 350°F.
- Make flax eggs by whisking together ground flaxseed with water. Set aside.
- Spray two baking sheets with cooking spray or line with parchment or Silpat and 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.
- If you don’t have flaxseed feel free to use 2 large eggs instead.
- If you don’t have quick oats on hand, you can quickly process rolled oats in your food processor for 30 seconds or until they are the texture of quick oats.
- Category: Dessert
- Method: Bake
- Cuisine: Cookies
- Serving Size: 1 cookie
- Calories: 148
- Sugar: 11g
- Sodium: 61mg
- Fat: 7g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
Keywords: lactation cookies