The Best Lactation Cookies (for nursing mamas!)
The best lactation cookies for nursing mamas! These delicious vegan and gluten free lactation cookies are packed with nutrients from oats, flax and brewer's yeast that are great for boosting milk supply. Plus, they taste just like your favorite oatmeal chocolate chip cookie! This lactation cookie recipe is the perfect treat for new moms and anyone looking for a healthy cookie.
Servings 20 cookies
Calories 171cal
Ingredients
- ¼ cup (30g) flaxseed meal
- ½ cup (120g) water
- 1 cup (154g) coconut sugar
- ⅓ cup (75g) virgin coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1 ⅔ cups (158g) oat flour, gluten-free if desired*
- ¾ cup (71g) old fashioned rolled oats, gluten-free if desired
- ¼ cup (33g) brewer’s yeast** (get the debittered kind if possible)
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅔ cup (120g) dark chocolate chips, dairy free if desired
- Maldon sea salt, for sprinkling the tops of the cookies
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Make a flax egg: In a medium bowl, mix together flaxseed meal and water; let it sit for 5 minutes while you get all your other ingredients ready.
- Mix the wet ingredients: After 5 minutes the ‘flaxegg’ will be ready and you can add in the coconut sugar, melted and cooled coconut oil, and vanilla extract to the bowl; whisk together until smooth and well combined.
- Add the dry ingredients: Next add in the oat flour, rolled oats, brewer’s yeast, baking soda, cinnamon and salt. Mix until well combined. Fold in chocolate chips.
- Scoop the dough: Use a medium cookie scoop and place dough on a prepared baking sheet, about 2 inches apart. You should get about 20 cookies. If you want thicker cookies, leave as is. If you want slightly thinner cookies, very gently push ONLY the top of the cookie down a bit. Don’t over flatten.
- Bake: Bake cookies for 10-13 minutes until edges are just slightly golden brown around the edges. Once cookies come out of the oven, sprinkle the tops with fancy sea salt.
- Allow cookies to cool on the baking sheet for 10-15 minutes before removing and transferring to a wire rack to finish cooling. Leaving them on the baking sheet will help them settle up, harden and hold together. Makes 20 cookies.
Notes
I've successfully also made these with almond flour instead of oat flour! Here's how to do it: use 1 2/3 cup fine blanched almond flour (instead of oat flour) and 1 cup of oats (instead of 3/4 cup oats). You'll need to bake these just a few minutes longer, and they'll be softer, but they will be delicious!
How to make these without brewer's yeast: instead of brewer's yeast, feel free to use 1/2 cup unsweetened shredded coconut or 1/4 cup more oat flour.
How to make your own oat flour: you can easily make your own gluten-free oat flour by simply placing gluten-free oats into a blender and blending/pulsing until they’re smooth and resemble a fine flour, then measure out the amount called for in the recipe.
*If you like thinner cookies, use 1 ½ cups of oat flour instead of 1 ⅔ cups.
**Not all brewer's yeast is gluten-free, so be sure to look for a kind that is certified GF if that's something you desire.
To freeze them: check the full post for freezer instructions!
Nutrition
Serving: 1cookie | Calories: 171cal | Carbohydrates: 23.9g | Protein: 3.2g | Fat: 7.9g | Saturated Fat: 5.1g | Fiber: 2.6g | Sugar: 13g