Description
Chewy, milk-boosting lactation cookies made with oats, flaxseed, and brewer’s yeast. Gluten-free and perfect for new moms.
Ingredients
Scale
- 2 cups rolled oats
- 1 cup almond flour or oat flour
- 2–4 tbsp brewer’s yeast
- 2 tbsp ground flaxseed + 6 tbsp water (if using flax eggs)
- ½ cup nut butter or coconut oil
- 2 eggs or flax eggs
- 1 banana, mashed (or ½ cup applesauce)
- ½ cup chocolate chips or preferred mix-ins
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- Pinch of salt
- Optional: 1 tbsp chia seeds
- Optional: 1 tsp moringa powder
- Optional: ½ tsp fenugreek
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
- Make Flax Eggs (if using): Mix flaxseed with water and let sit 5–10 minutes to thicken.
- Mix Wet Ingredients: In a large bowl, combine mashed banana, eggs (or flax eggs), nut butter, and vanilla extract.
- Mix Dry Ingredients: In another bowl, mix oats, flour, brewer’s yeast, flaxseed (if dry), cinnamon, and salt.
- Combine Mixtures: Stir wet and dry ingredients together until dough forms. Fold in chocolate chips or any desired add-ins.
- Scoop Dough: Scoop dough into 1.5-inch balls and place onto prepared tray.
- Bake: Bake for 10–12 minutes, until lightly golden and just set.
- Cool and Store: Cool completely on a wire rack. Store in an airtight container at room temperature or freeze for later.
Notes
- Use flax eggs for a vegan version.
- Substitute almond flour with oat flour for a nut-free option.
- Freeze for up to 3 months in an airtight container.
- Optional boosters like chia seeds and moringa powder add extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baked
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: lactation cookies