The Best Lactation Cookies {for Milk Supply}

• servings: 24 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

2 Tablespoons ground flaxseed

⅓ cup water

2 ¼ cups quick cooking oats

¾ cup oat flour

3 Tablespoons brewer's yeast

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon sea salt

½ cup melted coconut oil

1 cup coconut sugar (brown sugar works as well)

1 teaspoon vanilla extract

½ cup chocolate chips (dairy-free, if needed)

Directions

Preheat oven to 350°F and spray two baking sheets with cooking spray or line with parchment or Silpat and set aside.

Make flax eggs by whisking together ground flaxseed with water. Set aside.

Mix dry

In a medium bowl, mix together oats, oat flour, brewer's yeast, baking soda, baking powder, cinnamon and salt. Set aside.

Mix wet

In a large mixing bowl mix together oil, sugar, flaxseed eggs and vanilla until smooth.

Combine

Add dry ingredients into the bowl with the wet ingredients and stir until just combined.

Add chocolate

Gently stir in chocolate chips.

Scoop dough

Using a spoon or cookie scoop, drop cookie dough by rounded tablespoonfuls about 2 inches apart on baking sheets. Press each cookie down with a fork a bit.

Bake for 10 minutes, or until golden brown. The cookies may seem a little soft, but do not over bake or they’ll get too crisp. Remove from oven and let cool on sheet for about 5 minutes or until they start to harden up a bit. At this point you can transfer the cookies to a wire rack to cool completely.

Store cookies in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months.

Nutrition

• Serving Size: 1 cookie
• Calories: 155 kcal
• Total Fat: 7 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Cholesterol: 2 mg
• Sodium: 63 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 2 g
• Total Sugars: 13 g
• Protein: 2 g