Fronk Recipes

Oatmeal Chocolate Chip Lactation Cookies

24 servings


10 minutes

active time

20 minutes

total time


2 Tbsp water

2 Tbsp flaxseed meal

1/2 C butter (softened)

1/2 C brown sugar

1/4 C granulated sugar

1 egg

2 tsp vanilla extract

1 C all purpose flour (unbleached all purpose flour)

1 1/2 C. old fashioned rolled oats

2 Tbsp brewers yeast

1/2 tsp baking soda

1/4 tsp baking powder

1/2 tsp ground cinnamon

1/2 C mini chocolate chips

1/2 C shredded coconut


Preheat oven to 350 degrees F.

In a small bowl, stir the flax and water - set aside.

In your KitchenAid, cream the butter, sugar, eggs, and vanilla on high until cream.

Stir in the flour, yeast, baking soda and powder, cinnamon, and flax mixture on low just until incorporated.

Gently fold in the oats, chocolate chips, and coconut just until incorporated.

Scoop onto rounded mounds on a baking sheet lined with a baking mat, parchment paper or foil. Use your palm to flatten each cookie dough mound slightly. The cookies will not spread much during baking so use your own preference to flatten to your liking before baking.

Bake for 9-12 minutes at 350 until the edges are lightly brown - remove and allow to cool before removing from the baking sheet.

Store in a covered container.


Serving Size



176 kcal

Total Fat

7 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat



18 mg


76 mg

Total Carbohydrate

25 g

Dietary Fiber

2 g

Total Sugars

10 g


4 g

24 servings


10 minutes

active time

20 minutes

total time
Start Cooking