Easy to Make Lactation Cookies. Nom. Nom.

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
3 eggs
2 teaspoon vanilla
1 ½ cups chocolate chip

  1. Preheat oven to 350 F.
  2. In a large bowl, mix together flour yeast, flaxseed, baking powder, baking soda, cinnamon and salt. Mix in the rolled oats.
  3. 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!)
  4. Add in eggs and beat until combined.
  5. Add in vanilla extract and beat until combined.
  6. Gradually add dry ingredients into the butter-sugar-egg-vanilla mixture and beat on low speed until just combined.
  7. Stir in chocolate chips.
  8. 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!)
  9. 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.
  10. 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.)







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