Oatmeal Chocolate Chip Lactation Cookies by Noel Trujillo
Satisfy your sweet tooth while supporting your breastfeeding journey with these irresistible Oatmeal Chocolate Chip Lactation Cookies by Noel Trujillo. Packed with milk-boosting ingredients like brewer's yeast and ground flaxseed, these chewy cookies combine wholesome rolled oats and rich semi-sweet chocolate chips for a deliciously comforting treat. In just under 30 minutes, you can whip up a batch of these soft, golden-brown cookies, perfect for busy moms needing a quick energy boost. Customize them with optional mix-ins like shredded coconut, chopped nuts, or dried fruit for a personal twist. These cookies aren't just functional—they're indulgent, making them a must-have snack for nursing moms. Bake ahead and store for up to five days to keep the goodness within easy reach!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 2 tablespoons brewer’s yeast
- 2 tablespoons ground flaxseed
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups rolled oats
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup optional mix-ins (e.g., shredded coconut, chopped nuts, dried fruit)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the sugar mixture, beating well after each addition. Stir in the vanilla extract.
In a separate medium-sized bowl, whisk together the all-purpose flour, brewer’s yeast, ground flaxseed, baking soda, cinnamon, and salt.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
Stir in the rolled oats, semi-sweet chocolate chips, and any optional mix-ins of your choice.
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 19.2 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 84 mg | 2% | |
*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.
