Lactation Cookies
These soft, chewy lactation cookies are made with oats, flaxseed, brewer’s yeast and chocolate chips. They’re vegan, easy to make and freezer-friendly for a convenient breastfeeding snack.
Servings: 24
Equipment
Ingredients
- 2 Tablespoons ground flaxseed
- ⅓ cup water
- 2 ¼ cups quick cooking oats certified gluten-free if needed
- ¾ cup oat flour certified gluten-free if needed
- 3 Tablespoons brewer's yeast labeled gluten-free if needed
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ½ cup melted coconut oil
- 1 cup coconut sugar brown sugar works as well
- 1 teaspoon vanilla
- 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.
Video
Notes
- Gluten-free: Use certified gluten-free oats and oat flour, plus brewer’s yeast specifically labeled gluten-free.
- Flaxseed: You can substitute 2 large eggs for the flaxseed and water if you don’t need the cookies to be vegan.
- Quick oats: Pulse rolled oats in a food processor until they resemble quick oats, about 30 seconds.
- Storage: Let cookies cool completely, then store in an airtight container at room temperature for 2–3 days or in the refrigerator for up to 10 days.
- Freezing: Freeze baked, cooled cookies in a freezer-safe bag or container for up to 3 months, with parchment between layers. Thaw at room temperature or microwave in 10-second intervals until warmed through.
Nutrition
Serving: 1cookie | Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 63mg | Fiber: 2g | Sugar: 13g