These chocolate chip oatmeal Lactation Cookies are perfect for nursing moms who need a milk supply boost. These breastfeeding-friendly treats are freezer friendly to support tired new moms, and packed with nutrients to support breast milk supply.
Course Dessert
Cuisine American
Keyword Lactation Cookies
Prep Time 15 minutesminutes
Cook Time 13 minutesminutes
Total Time 28 minutesminutes
Servings 24cookies
Calories 268kcal
Author Michelle
Ingredients
2tablespoonsflaxseed meal
4tablespoonswater
1cupbutter
1cupgranulated sugar
1cupbrown sugar
2eggs
1teaspoonsvanilla
2cupsflour
2 to 4tablespoonsbrewer's yeast
1teaspoonbaking soda
½teaspoonsalt
3cupsrolled oats
1cupsemi-sweet chocolate chips
Instructions
Preheat oven to 350°F.
Mix flaxseed and water. Set aside and let sit for 3-5 minutes
Cream together butter, granulated sugar, and brown sugar until light and fluffy
Add eggs and mix well.
Add flaxseed mixture and vanilla, and blend well
Sift together flour, brewer's yeast, baking soda, and salt. Add to butter mixture and stir until fully incorporated.
Fold in oats and chocolate chips.
Scoop onto baking sheet (about 2 tablespoons per cookie) and bake at 350°F for about 11-14 minutes, until slightly browned around the edges and still soft in the middle.
Eat 2 per day to help with milk production.
Video
Notes
Brewer's Yeast: Brewer's yeast has a strong flavor, so you might want to start with the smallest amount to get used to it. I like to use the full 4 tablespoons for maximum benefit.
Storage: Baked cookies can be stored covered at room temperature for up to a week.
Freezer Directions: Freeze the entire batch of cookie dough in one freezer bag. Then thaw in the refrigerator overnight before baking. OR Line a baking sheet with parchment paper, and scoop cookie dough onto the parchment paper (about 1.5 to 2 tablespoons of dough for each cookie). Place in the freezer for 1 hour. Transfer frozen balls to a labelled freezer bag. Freeze cookie dough balls for up to 3 months. When it's time to bake, bake straight from frozen at the temperature in the recipe instructions for an additional one to two minutes to account for the cold, frozen dough.