Lactation Cookies

5 from 1 vote

These homemade lactation cookies feature brewer's yeast to increase milk production. And they taste just like classic chocolate chip cookies!

Cook Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate chip cookies, chocolate chips, cookies, oats

Servings: cookies

3/4 cup oat flour (90g)
1/4 cup rolled oats (25g)
1/3 cup chocolate chips (55g) (Omit or replace with raisins or carob chips if desired)
1/2 cup sugar or granulated sugar free sweetener (90g)
1 tbsp brewer's yeast (15g)
1 tbsp ground flax meal (8g) (optional)
1/2 tsp baking soda
1/4 tsp salt
3 1/2 tbsp salted butter or dairy free butter (40g)
2 tbsp water (30g)
1/4 tsp pure vanilla extract

1. In a large bowl, stir the oat flour, rolled oats, sugar, brewer's yeast, baking soda, salt, and optional flax and chocolate chips.
2. Melt the butter, then let it cool. Stir butter, water, and vanilla into the bowl. The cookie dough will look dry at first. Keep stirring and breaking up clumps until it resembles the texture of cookie dough. Do not add more water.
3. Refrigerate the dough while you preheat the oven to 325° Fahrenheit (162° Celsius).
4. Roll into cookie dough balls. Arrange on a nonstick cookie sheet or a silicone baking mat. The cookies only spread a little in the oven. You can press them down with a spoon before or after baking if you want flat cookies.
5. Bake on the center rack of the oven for 10 minutes. Remove when still a little under baked, and let cool on the counter. They will firm up during this time.
6. Serve and enjoy!
7. Make sure the lactation cookies are cooled completely, then store leftovers in a covered container on the counter for up to five days. Or freeze in an airtight container for up to two months.
View Nutrition Facts