Crispy, chewy, moist, sweet, naturally gluten-free and no refined sugar! These oatmeal lactation cookies offer loads of nutrient-dense ingredients, like brewer's yeast, to help boost a new mother's milk supply.
For a more dense cookie, you can replace the oats with oat flour (the ratio will still be correct). If you bake with just oat flour, let me know how it goes in the comments!
And don't worry, anyone can enjoy these delicious and nutritious treats, and feel less guilt in the process!
- 2 cups old-fashioned or quick-cooking oats
- ½ cup oat flour
- 2 tablespoons ground flaxseed
- 2 tablespoons psyllium husk powder or oat bran
- 3 tablespoons brewer's yeast
- 1 teaspoon kosher or sea salt
- 2 teaspoons ground cinnamon
- 8 ounces/2 sticks pastured butter or coconut oil*
- ⅓ cup honey, ¼ cup maple syrup or ½ cup coconut sugar (or organic brown sugar)
- 2 tablespoons unsulphured molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1-1½ cup dried fruit and/or dark chocolate chips
Soak Dried Fruit
- Soak any dried fruit in the hottest water your tap will give while you mix the dough.
Mix + Chill Cookie Dough
- Whisk together dry ingredients in a large bowl.
- Beat butter, honey and molasses in a large bowl using a hand mixer or in a stand mixer with a paddle attachment. Beat on medium-high speed until combined and lightened in color.
- Add eggs, salt and vanilla, and beat on medium speed to mix well, scraping the bowl and beater often.
- On low speed, beat in dry ingredients in several additions.
- Drain and squeeze excess water from dried fruit, if using.
- With a spatula, fold in fruit and/or chocolate chips until evenly dispersed in dough. Cookie dough can be prepared to this step several days ahead and stored chilled for up to a week.
Scoop + Bake
- Preheat oven to 350° F/175° C.
- Scoop even size balls of cookie dough onto non-stick or parchment-lined cookie sheet, spacing a couple inches apart. See tip above for pressing cookie dough balls flat for even baking.
- Bake until the cookies are set, and just begin to brown around the edges, 8-10 minutes. The longer you bake, the crispier the cookies will be.
- Cool cookies on pan for five minutes, then carefully remove from pan to cooling rack.
- Store in an air-tight container at room temperature, or freeze.
Cookies with coconut oil will scoop easier and bake better if the dough is first chilled until hard.
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