No Butter Lactation Cookies
Satisfy sweet cravings while supporting milk production with these wholesome *No Butter Lactation Cookies*! Perfectly crafted for breastfeeding moms, these nutritious treats boast key ingredients like oats, flaxseed, and brewer's yeast—known to enhance lactation—while swapping butter for heart-healthy coconut oil and unsweetened applesauce. Packed with rich dark chocolate chips and optional crunchy nuts, these cookies strike a delicious balance between indulgence and nourishment. Ready in under 30 minutes, they’re soft, chewy, and ideal for a mid-day energy boost or as a guilt-free dessert. These easy-to-make cookies not only fit seamlessly into a busy mom’s lifestyle but also provide a dairy-free option that everyone will love.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup whole wheat flour
- 2 tablespoons ground flaxseed
- 2 tablespoons brewer's yeast
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup coconut oil (melted)
- 0.5 cup unsweetened applesauce
- 0.5 cup brown sugar
- 0.25 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.75 cup dark chocolate chips
- 0.5 cup chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, ground flaxseed, brewer's yeast, baking soda, ground cinnamon, and salt. Stir until well mixed.
In a separate medium mixing bowl, whisk together the melted coconut oil, applesauce, brown sugar, granulated sugar, egg, and vanilla extract until smooth and well combined.
Gradually add the wet mixture to the dry ingredients, stirring until just incorporated. Do not overmix.
Fold in the dark chocolate chips and chopped nuts (if using).
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The cookies may look slightly underdone in the center but will set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack 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 |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 10.7 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 120 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.
