Oatmeal Chocolate Chip Lactation Cookies
Bake up a special treat for the breastfeeding mothers in your life. Full of milk-boosting galactagogues, these lower-sugar Lactation Cookies are delicious and beneficial!
Ingredients
- 1 cup (226 grams) butter, room temperature
- 1 cup (213 grams) brown sugar, packed
- 1/2 cup (99 grams) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (180 grams) all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 tablespoons ground flaxseed
- 1/3 cup brewer’s yeast
- 2 tablespoons almond butter (substitute in peanut butter or leave out altogether)
- 3 cups (267 grams) old-fashioned rolled oats
- 1 1/2 cups (255 grams) chocolate chips
Directions
- 1
Preheat oven to 350 °F. Line two baking sheets with silicone baking mats or parchment paper.
- 2
Using a mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, followed by the vanilla.
- 3
Whisk together the flour, salt, baking powder, flaxseed, and brewer’s yeast. Add this to the mixing bowl and beat until just combined.
- 4
Add the almond butter (optional) and oatmeal, mixing again until just combined. Stir in the chocolate chips.
- 5
Drop 1.5 tablespoons of dough onto the lined cookie sheets. Bake 10-12 minutes, or until the bottom is golden brown. Cookies will puff up a bit in the oven; if you prefer flatter cookies, press down on the top of each cookie with the underside of a spatula. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- 6
Store cookies in an air-tight container for up to a week; cookies will keep frozen for up to 3 months.