Chewy Bakery-Style Lactation Cookies
Thick, chewy, and rich with dark chocolate, these cookies feature a powerhouse trio of oats, brewer's yeast, and flaxseed to support milk supply and provide steady energy for new parents.
Ingredients
Dry Ingredients
- 3 cups Old-fashioned rolled oats Do not use quick oats
- 1 1/2 cups Unbleached organic all-purpose flour Spoon and leveled
- 5 tbsp Brewers yeast Do not skip
- 3 tbsp Ground flaxseed
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Ground cinnamon
- 1/4 tsp Salt
Wet Ingredients
- 12 tbsp Organic unsalted butter Softened
- 4 tbsp Unrefined organic virgin coconut oil
- 1 1/2 cups Organic cane sugar
- 1 whole + 1 yolk Large eggs
- 2 tsp Vanilla extract
Mix-ins
- 1 1/2 cups Dark chocolate chips or chunks Ghirardelli recommended
- Optional mix-ins Unsweetened flaked coconut, chopped almonds, or 1-2 tbsp almond butter
Instructions
- Whisk together the oats, flour, brewer's yeast, flaxseed, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.
- Cream the softened butter and coconut oil together using a mixer until smooth.
- Add the cane sugar and beat on medium-high for 4 minutes until pale and fluffy. Add the egg, egg yolk, and vanilla, beating for another 2 minutes.
- Reduce mixer to low and slowly add the dry ingredients, mixing only until the flour streaks disappear.
- Fold in the chocolate chips and any optional mix-ins (coconut, almonds, or almond butter) by hand.
- Preheat oven to 350°F. Scoop dough into 1-inch rounds on a parchment-lined sheet, spaced 2 inches apart.
- Bake for 10-14 minutes until bottoms are light golden brown but centers look slightly underdone. Let cool completely on the pan to set.
Notes
To freeze: Scoop raw dough into balls and freeze on a tray for 2 hours. Transfer to a zip-top bag. Bake straight from frozen, adding 1-2 extra minutes to the bake time.