Oatmeal Peanut Butter Lactation Cookies
Indulge in the wholesome goodness of these Oatmeal Peanut Butter Lactation Cookies—perfectly crafted to nourish new moms while satisfying your sweet tooth. Packed with key lactation-boosting ingredients like brewer's yeast, ground flaxseed, and old-fashioned rolled oats, these cookies are as functional as they are flavorful. The addition of creamy peanut butter brings a rich, nutty warmth, while optional dark chocolate chips and chopped nuts add delightful texture and decadence. Soft, chewy, and easy to make in just under 30 minutes, these nutritious cookies are an ideal snack for nursing mothers or anyone craving a hearty treat. Bake a batch to enjoy fresh, or freeze extras for a ready-to-go pick-me-up anytime!
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Recipe Information
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 3 tablespoons brewer's yeast
- 2 tablespoons ground flaxseed
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter (softened)
- 0.5 cup peanut butter (creamy or crunchy)
- 0.75 cup brown sugar (packed)
- 0.25 cup granulated sugar
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips (optional)
- 0.5 cup chopped nuts, like almonds or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the oats, flour, brewer's yeast, flaxseed, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, peanut butter, brown sugar, and granulated 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.
Gradually add the dry ingredients from the medium bowl into the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the optional chocolate chips and/or chopped nuts if using, ensuring an even distribution throughout the dough.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten the tops slightly with the back of a spoon or your fingertips.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, but they will firm up as the cookies cool.
Let the cookies rest 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 |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 126 mg | 5% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 13.6 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 149 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.
