The first few weeks after I gave birth, a sweet friend of mine brought over some lactation cookies. At that time, I was struggling big time with milk production so I was pretty much eating everything and anything that would help increase my supply. After those first couple months and my supply regulated, I never thought about lactation cookies again, until recently when my supply took a hit. I thought, why not! After all, I love cookies! Most of the ingredients I already had besides the actual lactogenic ones, so I went out and bought some brewer’s yeast and flaxseed. I wasn’t sure where to get brewer’s yeast (and since I wanted to make it asap I wanted to go to the store and get it) so I called a few stores in my area. Whole Foods has it, as does GNC. Funny story – I had called Whole Foods and the guy on the phone said they do carry it, but there store was closed at the moment (it was 4pm) because of a power outage!… and wouldn’t be open again for another few hours. I thought to myself… what are the chances!?! I’ve never seen Whole Foods closed for a reason besides ‘after store hours’. Thankfully GNC carries it as well.
Anyways, here’s my recipe. I found another one online and tweaked it a bit and I’m quite happy with the way they turned out!
Makes 30 cookies.
3 cups rolled oats
1 ½ cups flour
5 tablespoon brewer’s yeast
3 tablespoon ground flaxseed
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon (I actually don’t have any cinnamon in my cupboard, so I’ve been using cinnamon sugar, which tastes delicious!, but I’m sure ground cinnamon would be even better!)
¼ teaspoon salt
1 cup butter, softened
1 cup white sugar
½ cup brown sugar
2 teaspoon vanilla
1 ½ cups chocolate chip
- Preheat oven to 350 F.
- In a large bowl, mix together flour yeast, flaxseed, baking powder, baking soda, cinnamon and salt. Mix in the rolled oats.
- Beat butter until creamy. Add in sugar and beat on medium-high until fluffy. (I use an electric mixer, but I’m sure you could do it by hand too!)
- Add in eggs and beat until combined.
- Add in vanilla extract and beat until combined.
- Gradually add dry ingredients into the butter-sugar-egg-vanilla mixture and beat on low speed until just combined.
- Stir in chocolate chips.
- Scoop little spoonfuls of dough onto a baking sheet. Arrange them with at least 1.5 inches between them. (They don’t spread much, but you don’t want them sticking together!)
- Bake for 10 – 15 minutes. (The sweet spot for the oven I have right now is 14 minutes). Cookies should be a nice golden brown on the bottom.
- Let cool for a few minutes and transfer to cooling rack.
Okay, the thing with this recipe is that 30 cookies is a lot! I’ve made it a few times where I halved everything (and used just 1 egg), BUT I’ve decided now it’s better to just freeze the excess dough! Just make all the little balls of dough first on baking sheet and put in freezer for 2 hours. When they’re nice and hard you can move them into a Ziploc bag. This way, you can just pop a few in the oven instead of having to make a huge batch again! (I bake the frozen ones for an extra 1-2 minutes.)