Adapted from the “How Sweet Eats” website.
Lactation cookies are traditionally highly dense cookies with a lot of calories (think extra butter) and fancy additions, such as herbs or brewers yeast, that all help stimulate breast milk production. Although there are many more effective tools for the later reason, cookies can be a delicious and safe way to help with lactation. This recipe is also safe for any non-lactating people and can easily be made gluten and dairy-free and/or vegan. New parents, I highly recommend you pass this recipe on for someone to make the cookies for you!
- 3 cups old-fashioned rolled oats (GF if needed)
- 1 1/2 cups unbleached organic all-purpose flour ( Sub GF flour if needed, Dr. Kate likes Cup4Cup)
- 5 tablespoons brewers yeast (find in the supplement section)
- 3 tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 12 tablespoons organic unsalted butter (sub Earth Balance butter for DF/vegan)
- 4 tablespoons unrefined organic virgin coconut oil
- 1 1/2 cups organic cane sugar
- 1 large egg + 1 large egg yolk (sub Egg Replacer powder if vegan)
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chips/chunks
- Feel free to add: unsweetened flaked coconut chopped almonds, 1 to 2 tablespoons of almond butter
- Preheat the oven the 350 degrees F.
- In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
- In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Next, add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Then add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.
- Scoop the dough into 1-inch rounds (ice cream scoop can help with uniformity if desired) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.
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