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Dark Chocolate Chip Lactation Cookies

A delicious cookie with dark chocolate chips, whole oats, healthy flaxseed meal, and brewer's yeast to help breast feeding moms maintain their milk supply
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Cookie
Servings: 65 cookies
Author: Tricia

Ingredients

  • 3 tablespoons flaxseed meal, ground
  • 3 tablespoons water
  • 2 cups unbleached all-purpose flour
  • 5 tablespoons brewers yeast
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 2 tablespoons almond butter, optional
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla paste, or pure vanilla extract
  • 3 cups old-fashioned rolled oats, not quick oats
  • 1 1/2 cups dark chocolate chips, I used a 10-ounce package of Nestle Toll House Dark Chocolate Chips

Instructions

  • Preheat oven to 350 degrees.
  • In a small bowl combine the flaxseed meal and water. Set aside for 5 minutes.
  • In a large bowl combine the flour, brewers yeast, soda and salt. Set aside.
  • In the bowl of a stand mixer beat the butter and almond butter together until light and creamy.
  • Add the brown and granulated sugar and beat until light and fluffy, about 5 minutes. Scrape the sides of the mixing bowl and beat another 30 seconds.
  • Add the eggs, one at a time, blending just until the yolk disappears.
  • Add the vanilla and flaxseed paste and mix just until blended.
  • Gradually add the flour mixture in 3 steps, mixing on low and scraping the sides and bottom of the bowl as needed.
  • Fold in the oats and chocolate chips with a spatula.
  • Scoop the dough into 1-inch rounds (using a cookie scoop if you have one) and bake on a parchment or silpat lined baking sheet for about 12 minutes. Cool completely on a wire rack.

Notes

Recipe adapted from Milkin' Mamas Lactation Cookie Recipe and from How Sweet It Is
To freeze the unbaked cookies, scoop the dough into 1-inch rounds and place on a baking sheet and freeze for about 2 hours. Place the frozen dough balls in an airtight container and freeze until needed. Add 1-2 minutes to baking time if frozen.
You can substitute coconut oil for 1/4 of the butter if you have it.
Brewer’s yeast can be found in larger grocery stores, health food store or natural food markets. Do not substitute regular baking yeast for the brewer’s yeast. If taking medications please check with your physician before adding this product to your diet.