Name: The Best Lactation Cookies
Prep time: 45 min
Cook time: PT-481208H8M9S
Ingredients: ⅔ cup (80g) all-purpose flour; ¼ cup (35g) brewer’s yeast*; ¼ cup (35g) flaxseed meal; ½ teaspoon cinnamon; ½ teaspoon baking soda; ½ teaspoon salt; 1 stick (115g) unsalted butter, softened at room temperature; ½ cup (100g) granulated sugar; ½ cup (90g) light brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1 ½ cup (130g) old-fashioned oats; ¼ cup (25g) shredded coconut; 6 ounces (170g) dark baking chocolate, chopped; 2 Tablespoons sliced (or chopped) almonds; Flaky sea salt, to serve (optional)

The Best Lactation Cookies

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Author: Delphine Fortin
Prep Time: 15 mins
Chilling Time: 30 mins
Cook Time: 8-10 mins
Total Time: 0 hours
Yield: 12 cookies 1x
Category: Cookies

These are the BEST lactation cookies. Soft, chewy, and slightly crispy, they are loaded with ingredients that are supposed to help nursing moms to increase milk supply, such as oats, flaxseed and brewer’s yeast.

Ingredients

Scale

⅔ cup (80g) all-purpose flour
¼ cup (35g) brewer’s yeast*
¼ cup (35g) flaxseed meal
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 stick (115g) unsalted butter, softened at room temperature
½ cup (100g) granulated sugar
½ cup (90g) light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ½ cup (130g) old-fashioned oats
¼ cup (25g) shredded coconut
6 ounces (170g) dark baking chocolate, chopped
2 Tablespoons sliced (or chopped) almonds
Flaky sea salt, to serve (optional)

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Instructions

Preheat the oven to 325°F (160°C). Line two large baking sheets with parchment paper.
In a medium bowl, combine flour, brewer’s yeast, flaxseed meal, cinnamon, baking soda and salt. Set aside.
In a large bowl, and using an electric mixer on medium speed, beat softened butter, granulated and brown sugar until creamy, about 1 minute. Add egg, vanilla, and beat until incorporated.
Pour the dry ingredients to the wet ingredients, and beat on low speed until just combined. Add oats, shredded coconut, chopped dark chocolate, almonds, and mix until evenly distributed.
Using an ice cream scoop, portion the cookies into balls. Cover with plastic wrap and let chill in the refrigerator for 30 minutes. Transfer the cookies onto the prepared baking sheets, spacing them out to allow for spreading while baking. Sprinkle with flaky sea salt if desired.
Bake cookies for 8 to 10 minutes, or until edges are set and golden brown while center still soft. In doubt, always underbake the cookies slightly, as they will continue to bake onto the hot baking sheet outside of the oven. Leave on the baking sheet for 15 minutes, then transfer to a cooling rack.

Notes

* You can replace brewer’s yeast with nutritional yeast.