Lactation Friendly Cookies Recipes

LACTATION COOKIES

Steps:

• In a small bowl, combine the flax meal and coconut milk and allow to sit for 5 minutes while you prep the other ingredients.
• In a large bowl, mix together the flour, Brewer's yeast, collagen peptides, oatmeal, baking soda, baking powder, and salt. Set aside.
• In a separate large bowl or stand mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugars until light and fluffy, about 3 minutes.
• Add the flax meal and coconut milk to the butter mixture and mix until combined, scraping down the sides as needed.
• Add the egg yolks and vanilla to the butter mixture and beat just until incorporated.
• Add the dry ingredients in two separate additions, mixing the dough after each addition and scraping down the sides if needed.
• Fold in the coconut and chocolate chips.
• Measure the cookie dough out into 1/4 cup portions and rolls the dough between your palms to make balls.
• Place the balls in an airtight container and chill the dough for at least 2 hours before baking for best consistency.
• When you're ready to bake the cookies lace the balls of chilled dough at least 3 inches apart on the cookies sheet.
• Preheat the oven to 350°F and bake for 13 to 16 minutes, the edges should be golden brown and the tops should be lightly golden. Remove from oven and allow the cookies to cool on the pan for a few minutes before transferring to a cooling rack to finish cooling.
• Bake off the remaining dough or store in an airtight container in the fridge or freezer. See notes regarding extra dough.

LACTATION COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flaxseed with water in small bowl and let soak for 5 minutes.
• Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture.
• Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough.
• Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.
• Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

LACTATION-FRIENDLY COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix water and flaxseed together in a bowl; soak 3 to 5 minutes.
• Beat coconut oil, white sugar, and brown sugar together with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended. Add vanilla with the second egg and beat until smooth.
• Stir flour, brewer's yeast, and salt together in a separate bowl; add to the large bowl and mix until just incorporated into the coconut oil mixture forming a dough. Fold oats and cocoa nibs into the dough; roll into small balls, arrange onto baking sheets, and flatten slightly.
• Bake in preheated oven until lightly browned, 10 to 12 minutes.

THE BEST LACTATION COOKIES (FOR NURSING MAMAS!)

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, mix together flaxseed meal and water; let it sit for 5 minutes while you get all your other ingredients ready.
• 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.
• Next add in the oat flour, rolled oats, brewer's yeast, baking soda, cinnamon and salt. Mix until well combined. Fold in chocolate chips.
• 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 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.

LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Pulse the oats in a food processor until roughly ground. Add the flour, Brewer's yeast, flaxseeds, baking powder, cinnamon and salt. Pulse until combined.
• Whisk together the banana, egg, oil and vanilla in a large bowl until smooth. Add the brown and granulated sugars and stir to combine. Fold in the flour mixture until just combined. Add the carrots and cherries and stir until just combined.
• Use a 1/4-cup ice cream scoop or large spoons to scoop out 12 mounds of batter onto the prepared baking sheets, about 1 1/2-inches apart. Bake, rotating halfway through, until the cookies start to brown on top, 15 to 16 minutes. Eat warm or at room temperature. The cookies can be stored at room temperature in an airtight container for up to 5 days.