Peanut Butter Lactation Cookies
Boost your milk supply with these irresistibly soft and chewy Peanut Butter Lactation Cookies, a perfect treat for nursing moms. Packed with milk-making powerhouses like rolled oats, flaxseed, and brewer's yeast, these cookies are designed to help support lactation while satisfying your sweet tooth. The creamy peanut butter adds a rich, nutty flavor, while dark chocolate chips deliver a decadent touch to every bite. Easy to prepare in under 30 minutes, these cookies are not only nutritious but also utterly delicious, making them a must-have snack for breastfeeding moms on the go. Whether you enjoy them fresh out of the oven or stash them in the freezer for later, these cookies are the ultimate combination of functionality and flavor.
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1.5 cups All-purpose flour
- 2 tablespoons Ground flaxseed
- 3 tablespoons Brewer's yeast
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Creamy peanut butter
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 unit Large egg
- 2 teaspoons Vanilla extract
- 2 tablespoons Milk (any type)
- 1 cup Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the rolled oats, all-purpose flour, ground flaxseed, brewer's yeast, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until well combined. Scrape down the sides of the bowl as needed.
Mix in the milk to loosen the dough slightly. Then, gradually add the dry ingredients into the wet ingredients in three batches, stirring just until combined.
Fold in the dark chocolate chips using a spatula or wooden spoon.
Using a tablespoon or a small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are golden brown. The centers will still look slightly undercooked; they will firm up as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer 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 |
5438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.1 g | 363% | |
| Saturated Fat | 122.5 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 3385 mg | 147% | |
| Total Carbohydrate | 638.9 g | 232% | |
| Dietary Fiber | 61.8 g | 221% | |
| Total Sugars | 313.1 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 635 mg | 49% | |
| Iron | 40.8 mg | 227% | |
| Potassium | 5446 mg | 116% | |
*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.
