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The Best Lactation Cookies {for Milk Supply} Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 9 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 servings
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Best Lactation Cookies are specially crafted to support milk supply while being delicious and easy to make. Featuring nutrient-rich ingredients like brewer's yeast, ground flaxseed, and oats, these cookies provide essential nutrients that can help nursing mothers. They are naturally sweetened with coconut sugar, include dairy-free options, and have a satisfying chewy texture baked to golden perfection.

Ingredients

Wet Ingredients

  • 2 Tablespoons ground flaxseed
  • ⅓ cup water
  • ½ cup melted coconut oil
  • 1 cup coconut sugar (brown sugar works as well)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 ¼ cups quick cooking oats
  • ¾ cup oat flour
  • 3 Tablespoons brewer's yeast
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt

Add-ins

  • ½ cup chocolate chips (dairy-free, if needed)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by spraying them with cooking spray or lining with parchment paper or Silpat. Set aside for later use.
  2. Make Flax Eggs: In a small bowl, whisk together the ground flaxseed and water until combined. Set this mixture aside to thicken, which will act as an egg substitute in the recipe.
  3. Mix Dry Ingredients: In a medium mixing bowl, combine the quick cooking oats, oat flour, brewer's yeast, baking soda, baking powder, cinnamon, and sea salt. Stir well to evenly distribute the ingredients and set aside.
  4. Mix Wet Ingredients: In a large mixing bowl, combine the melted coconut oil, coconut sugar, flax eggs, and vanilla extract. Mix well until the mixture is smooth and uniform.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients bowl. Stir gently until just combined without overmixing, ensuring the dough holds together but is not tough.
  6. Add Chocolate Chips: Fold in the chocolate chips carefully so they are evenly distributed throughout the dough without breaking them.
  7. Scoop the Dough: Using a spoon or cookie scoop, drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Lightly press each cookie down with a fork to flatten slightly.
  8. Bake the Cookies: Bake the cookies in the preheated oven for approximately 10 minutes or until they turn golden brown. The cookies will still be slightly soft when done; avoid overbaking to prevent them from becoming too crisp.
  9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes until they firm up a bit. Then transfer them to a wire rack to cool completely.
  10. Store Properly: Store the fully cooled cookies in an airtight container. They can be kept in the refrigerator for up to 10 days or frozen for up to 3 months for longer storage.

Notes

  • Brewer's yeast is a key ingredient for lactation support, but if unavailable, you can try nutritional yeast as a substitute though the flavor will differ.
  • Use dairy-free chocolate chips if you have dairy sensitivities or prefer a vegan option.
  • Coconut sugar can be replaced with brown sugar if preferred.
  • These cookies may be soft upon removal from the oven but will firm up as they cool.
  • For added texture, consider adding chopped nuts or seeds, but note this will alter nutrition.
  • Store in airtight containers to keep freshness and prevent them from becoming stale.

Find it online: https://meallora.com/the-best-lactation-cookies-for-milk-supply-recipe/