Lactation Cookies
Boost your milk supply and satisfy your sweet tooth with these irresistible lactation cookies! Packed with milk-boosting ingredients like nutrient-rich brewer’s yeast, ground flaxseed, and wholesome rolled oats, these cookies are as nourishing as they are delicious. Each bite is infused with the warm flavors of cinnamon, complemented by melty dark chocolate chips and an optional nutty crunch from chopped walnuts or almonds. Perfectly soft and chewy, these cookies come together in just 15 minutes of prep time, making them ideal for busy moms. Not just functional but indulgent, they’re a great on-the-go snack or a thoughtful gift for new moms. Bake these lactation cookies today to enjoy a healthier, homemade way to support nursing while treating yourself to a feel-good dessert!
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Recipe Information
Ingredients
- 3 cups Rolled oats
- 1.5 cups All-purpose flour
- 2 tablespoons Brewer's yeast
- 2 tablespoons Ground flaxseed
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 0.75 cups Brown sugar (packed)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Peanut butter (optional)
- 1 cup Dark chocolate chips
- 0.5 cups Chopped walnuts or almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, whisk together the rolled oats, flour, brewer's yeast, ground flaxseed, cinnamon, baking soda, and salt. Set this dry mixture aside.
In a separate large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, and if using, the peanut butter, until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the dark chocolate chips and chopped nuts (if using) with a spatula or spoon until evenly distributed.
Using a spoon or cookie scoop, drop tablespoon-sized portions of the dough onto the prepared baking sheets, leaving about 2 inches of space between cookies.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 18.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
