Lactation Monster Cookies
Nutrient-dense lactation monster cookies made with chewy rolled oats, brewer's yeast, flaxseed meal, and creamy peanut butter. Add delicious mix-ins like chocolate chips and chocolate candies for the perfect nourishing treat for nursing mamas!
Servings 16 servings
Calories 237cal
Ingredients
- Wet ingredients
- ¾ cup (192g) creamy natural peanut butter (only peanuts + salt)
- ⅔ cup (142g) packed light brown sugar
- 4 tablespoons salted butter, melted
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Dry ingredients
- 1 cup (95g) old fashioned rolled oats (I use organic Bob’s Red Mill)
- ¼ cup (33g) debittered brewers yeast
- 3 tablespoons (23g) flaxseed meal
- Optional: 2 tablespoons hemp hearts
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- Mix-ins and topping
- 1/2 cup (90 grams) semi-sweet chocolate chips
- ¼ cup Unreal chocolate coated candies (or M&Ms), plus 3 tablespoons for topping (I do about 3 to 4 per cookie!)
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Mix together the wet ingredients: In a large bowl, whisk together the peanut butter, brown sugar, butter, eggs, and vanilla until smooth and creamy, 1 minute.
- Add the dry ingredients to the wet ingredients: In the same bowl as the wet ingredients, add in the oats, brewers yeast, flaxseed meal, hemp hearts (if using), baking soda and salt. Mix with a wooden spoon until well combined.
- Add the mix-ins: Stir in ½ cup chocolate chips and ¼ cup of the chocolate candies until well incorporated into the dough.
- Use a medium cookie scoop to grab about 2 heaping tablespoons of the dough and roll into balls. Place on the baking sheet, at least 2 inches apart. Top each dough ball with about 4 chocolate candies (or more if you want more!).
- Bake: Bake the cookies until set and just slightly golden on the edges, 10 to 12 minutes. Do not overbake. Finish cookies with a sprinkle of flaky sea salt. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. Repeat with remaining dough.
Notes
Add more protein: I think you could easily add 1 scoop of protein powder or collagen peptides to the batter with the oats, but I haven't tested it. Let me know if you do!
To make dairy-free: Use vegan butter. Skip the Unreal candies or M&Ms and use extra dairy-free chocolate chips.
Reduce the sugar: I think you could get away with using ½ cup of brown sugar instead of ⅔ cup.
Try a new nut butter: feel free to use almond butter or cashew butter in place of the peanut butter. I wouldn't recommend a seed butter, as they tend to turn baked goods green.
Choose your mix-ins: Feel free to use butterscotch chips or peanut butter chips instead of M&Ms or the chocolate chips! These are delicious with different mix-ins such as raisins, dried cranberries or cherries, too! Just make sure you stick with the ratios of mix-ins so you don’t overload the cookies.
Nutrition
Serving: 1cookie | Calories: 237cal | Carbohydrates: 23.1g | Protein: 6.4g | Fat: 14.5g | Saturated Fat: 4.9g | Fiber: 2.6g | Sugar: 15.1g