Household Mag.

Lactation Cookies

Food + DrinkHailey AndresenComment

These little cookies are delicious and are an awesome little treat that also has the potential to boost lactation. I've heard some horror stories about how bad lactation cookies can taste, but I can assure you these were actually really really yummy. Zack and Amy even ate some too so you can share with your friends and family, or you can try to convince them they too will begin lactating with these magical cookies if you'd rather keep them for yourself! The key ingredients in this recipe that support healthy lactation are: oats, brewers yeast, flaxseed, coconut oil, & almonds. I've also heard rumors about chocolate, but that can't be right, right?! Well, I threw it in there just in case! 

Ingredients:

3 cups rolled oats

1 1/2 cups flour

4 1/2 tablespoons brewers yeast

3 tablespoons flaxseed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

12 tablespoons of butter

4 tablespoons coconut oil

1 1/2 cups cane sugar

1 large egg + 1 large yolk

2 tablespoons vanilla extract

1 cup chocolate chips

1 cup of shaved almonds

Instructions:

Using an electric mixer combine butter & coconut oil on medium until creamy. 

Add vanilla & sugar & continue to beat on medium until fluffy.

Add in your egg and egg yolk & beat.

In a separate bowl combine the rest of your dry ingredients with the exception of your chocolate chips & almonds. (so your oats, flour, yeast, flaxseed, baking powder, baking soda, cinnamon, & salt.)

Gradually add your dry mixure in to your wet mixture.

Once fully combined slowly add in your chocolate chips & almonds.

Preheat your oven to 350 degrees & grease your cookie sheet. 

Once you have your cookie dough you can begin to scoop your cookies out. because of all the ingredients in these you might need to use your hands a bit more than you normally would when making cookies. I basically grabbed a handful of cookie dough and rolled each one into a ball in my hand. 

Place them on to your cookie sheet and bake anywhere between 10 & 14 minutes or until they begin to slightly brown. 

Because I rolled them into smaller cookies this recipe made close to 4 dozen cookies which required me making multiple batches since my tiny little kitchen and oven aren't large enough for that much production. if you feel like that is just too many cookies (like there's a such thing!) feel free to freeze half of the dough for another time. 

Enjoy! 

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Photography by Amy Frances

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