This recipe is a little different, but they’re just as good as any other cookie. They’re different because they have ingredients that will help promote milk production in breastfeeding moms (that’s me!). I’ve always been curious about lactation cookies and wonder if they really work.
For me, I did see an increase in production overnight, but it could have also been the fenugreek or brewers yeast pills that I was also taking that day. Who knows.
Honestly, no one would be able to tell any difference in these cookies vs chocolate chip oatmeal cookies. They taste great, have a wonderful consistency, and don’t have any weird aftertastes. My DH didn’t dare try them, though, because he doesn’t like oatmeal. Shame, shame.
This recipe makes a lot for one person, so I froze some and bake a dozen a week so I can munch on them whenever I please. They bake wonderfully out of the freezer. Thanks How Sweet Eats for the great recipe!
I bought this brewers yeast powder for the recipe.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 6 tablespoons brewers yeast
- 3 tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 4 tablespoons unrefined organic virgin coconut oil
- 1 1/2 cups sugar
- 2 tablespoons almond butter
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chips/chunks
Directions
- Preheat oven to 350 degrees F.
- Cream together the butter, sugar, and coconut oil. Mix in the almond butter, egg, egg yolk, and vanilla until well combined.
- Gradually stir in the oats, flour, brewers yeast, flaxseed, baking powder, baking soda, cinnamon, and salt until just combined.
- Mix in the dark chocolate chips.
- On a lined baking sheet, drop dough by 1 inch rounds. Bake for 10-11 minutes.
