Aria and I have been exclusively breastfeeding for almost 4 months! As a treat to both of us I wanted to make a lactation cookie that taste great and worked like a charm. This was a prefect way to boost my supple for my stock pile or when Aria felt extra peckish
Yield: makes about 20 to 22 cookies, depending on your scoop
Total time: 45 mintues
- 3 cups old-fashioned rolled oats
- 1 1/2 cups unbleached organic all-purpose flour
- 3 tablespoons brewers yeast
- 3 tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 12 tablespoons organic unsalted butter
- 4 tablespoons organic virgin coconut oil
- 1 1/2 cups organic cane sugar ( or white sugar)
- 1 large egg + 1 large egg yolk (or 3 egg whites)
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chucks (I used 80% cocoa and milk chocolate)
I also added unsweetened flaked coconut and chopped almonds about 1/2 cup of each.
Preheat the oven the 350 degrees F.
In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chucks ( coconut and almonds if adding) with a spatula until they are evenly dispersed.
Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are golden. Let cool completely before storing in a sealed container.