This easy Lactation Cookies recipe is full of nutritious ingredients that help increase milk supply without sacrificing on taste or texture. These breastfeeding cookies are crispy on the outside and chewy in the middle - the perfect treat to make for new moms.
In a medium bowl, combine flour, yeast, flaxseed, wheat germ, baking powder, baking soda, cinnamon and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat butter, granulated sugar and brown sugar together until light and fluffy (about 1 minute).
Add egg and vanilla and beat for 1 minute.
Then beat in the dry ingredient mixture until combined.
Stir in old-fashioned oats until combined.
Add mix ins if desired and stir until evenly distributed.
Use a 1 ½ to 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and placed evenly spaced out onto the prepared baking sheets. Repeat until all the dough is used.
Bake in preheated oven for 8-10 minutes or until cookies are just set.
Let cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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Notes
Ingredient Substitutions
Whole wheat pastry flour. Regular whole wheat flour and white whole wheat flour can be used in place of pastry flour.
Brewers yeast powder. If you do not have brewers yeast you can substitute 2 TBS more of flaxseed or wheat germ. Nutritional yeast is not the same as brewers yeast.
Ground flaxseed/wheat germ. You can use all flaxseed or all wheat germ if you prefer. Just use 4 TBS total.
Salted Butter. Unsalted butter and vegan butter work well in this lactation cookie recipe. You can use coconut oil, you may just need to chill the dough before baking.
Granulated sugar. For a refined sugar free version use coconut sugar in place of both the granulated and brown sugars.
Brown Sugar. both light and dark brown sugars work well in this recipe!
StoreStore these lactation cookies in an airtight container at room temperature for up to 5 days. FreezeYes, you can freeze these cookies in two ways:
Freeze the dough. Roll the dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.