Whether it is you or a loved one nourishing a newborn child, the task of keeping mom fed and healthy is so important.
Warm, nourishing, easy to reach for foods are a mom’s best friend as she juggles caring for herself and her new baby.
These cookies provide both taste and nourishment. Each ingredient is intentional, serving its own role in supporting mom’s healing and milk production.
This batch makes a large amount of cookies, perfect for baking half and freezing half, so they are at the ready once you get to the last few.
Ingredients For Lactation Cookies
Before diving into the recipe I want to highlight some of the important ingredients included here:
- Oats – Oats are the heavy hitter in these cookies. They contain iron, which is essential for milk production, and especially important for moms who struggle with iron deficiency. Oats have a warm and rich flavor that has even been said to help relieve stress.
- Coconut – Coconut is among the good saturated fats our body thrives on. In these cookies we use coconut flakes, coconut oil, and coconut sugar. The healthy fat coconut provides are beneficial for milk production through overall nutrition for mom, and breast milk is partly made of essential fatty acids.
- Flaxseed – Flaxseed has estrogenic properties that support a mom’s body as it makes breast milk. It also provides some of the important healthy fats that are so important.
- Butter – Again, it’s the fat! New moms especially need to focus on foods with healthy fat to help fill them up and give their body the nourishment needed to feed their new baby. If possible, I recommend purchasing a grass-fed butter such as Kerrygold.
- Chocolate – What is a cookie without chocolate? Give the new mamas the chocolate and lots of it!
Tips For Lactation Cookies Without Brewer’s Yeast
To begin, in a large bowl combine your dry ingredients. Oats, flour, coconut flakes, flaxseed meal, baking soda & powder, and cinnamon.
In a separate bowl, fitted on a stand mixer, combine the butter and coconut oil until completely combined. Add both sugars and beat until light and fluffy.
With the mixer on low, add the eggs one by one, and the vanilla. Beat well until completely combined.
Gradually add the dry ingredients to the wet ingredients. Dump in the chocolate and disperse it throughout.
On cookie sheets lined with parchment paper, scoop balls of dough onto the pan. Give them a gentle press. This is a thick cookie dough that will not spread much while baking.
For a little extra, that in my opinion makes all the difference, use some additional chocolate to press into the tops of each cookie just before baking.
Give each cookie a decent sprinkle of flaky sea salt. I do this for all the chocolate chip cookies I make and it makes any cookie simply amazing,
Bake cookies at 350 degrees for 10-12 minutes, depending on cookie size, or until they are brown only on the edges. Let them cool as long as you’re able before taking a big bite!
How to Make Lactation Cookies Without Brewer’s Yeast
Step 1: Gather your ingredients.
Step 2: In a large bowl combine oats, flour, coconut, flaxseed meal, baking powder & soda, cinnamon, and salt.
Step 3: In another bowl, cream together butter, coconut oil, and both sugars until fluffy.
Step 4: Add eggs one at a time and vanilla; beat well between each addition.
Step 5: Gradually add in the dry ingredients until dough comes together.
Step 6: Beat in the chocolate until evenly dispersed.
Step 7: On a lined baking sheet evenly space scoops of dough and give them a gentle press.
Optional: Add a sprinkle of chopped chocolate or more chocolate chips and a bit of flaky sea salt.
Step 8: Bake in a 350-degree oven for 10 minutes, or until just brown on the edges.
(For a soft and chewy cookie pull out of the oven before the top begins to brown.)
Step 9: Allow to cool at least 5 minutes and enjoy!
- 3 cups old fashioned oats
- 2 cups all-purpose flour
- ½ cup coconut flakes or shreds
- 3 tbs flaxseed meal
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ teaspoon sea salt
- ¾ cup butter
- ¼ cup coconut oil
- 1 cup granulated sugar
- ½ cup coconut sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips or chunks
In a large bowl combine dry ingredients; oats, flour, coconut, flaxseed meal, baking powder & soda, cinnamon, and salt.
In another bowl cream together butter, coconut oil, and both sugars until fluffy.
Add eggs one at a time and vanilla; beat well between each addition.
Gradually add in the dry ingredients until dough comes together. Beat in the chocolate until evenly dispersed.
On a lined baking sheet evenly space scoops of dough and give them a gentle press. (Optional) Add a sprinkle of chopped chocolate or more chocolate chips and a bit of flaky sea salt.
Bake in a 350-degree oven for 10 minutes, or until just brown on the edges. (For a soft and chewy cookie pull out of the oven before the top begins to brown.) Allow to cool at least 5 minutes and enjoy!
Nutrition Information:Yield: 30 Serving Size: 1 cookie
Amount Per Serving: Calories: 230Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 114mgCarbohydrates: 30gFiber: 2gSugar: 17gProtein: 3g
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