Oatmeal Chocolate Chip Lactation Cookie Recipe

Lactation recipes can be found all over the internet, and while there are no studies to definitively show their effectiveness, some moms do report that eating lactation cookies has increased their breast milk supply. Common ingredients in lactation cookie recipes include “galactagogue” or supply-boosting foods like whole oats, flaxseed meal, and brewer’s yeast. While the science is out on galactagogues, these ingredients are all healthy foods for nursing mothers – so regardless of their effect on supply, mom gets a healthy snack to keep her energy up while breastfeeding!

We checked out some of the most popular lactation cookie recipes on the web – Here’s a simple and delicious Oatmeal Chocolate Chip Lactation Cookie recipe just for you!

Adapted from How Sweet Eats
Yield:  ABOUT 20 COOKIES
Total time: 45 MINTUES

INGREDIENTS:

• 3 cups old-fashioned rolled oats
• 1½ cups all-purpose flour
• 5 tablespoons brewer’s yeast
• 3 tablespoons ground flaxseed
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 12 tablespoons unsalted butter
• 4 tablespoons coconut oil
• 1½ cups sugar
• 1 large egg + 1 large egg yolk
• 2 teaspoons vanilla extract
• 1½ cups dark chocolate chips
• 2 tablespoons water
   

DIRECTIONS:

1. Preheat the oven the 350 degrees F.
2. In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, beat the butter and coconut oil on medium speed until creamy.
4. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed.
5. Add in the eggs, beating until combined, about 2 to 3 minutes.
6. Add in the vanilla extract and beat until combined again.
7. Gradually add in the dry ingredients, beating on low speed until just combined and mixed.
8. Stir in the chocolate chips with a spatula until they are evenly dispersed.
9. Add the water and stir gently.
10. Scoop the dough into 1-inch rounds and place on a baking sheet about 2 inches apart.
11. Bake for 10 to 14 minutes, or until the bottoms are just golden.
12. Enjoy!