Lactation Cookies Everyone Should be Eating

I don’t care if you are a breastfeeding mom or a single dude, everyone should be eating these lactation cookies. They are delish, and for those of you who care, dairy-free. The word “lactation” making you squirm? Then call them Soft & Chewy Oatmeal Chocolate Chip Cookies. There, is that better?

I woke up the other morning freaking out about my milk supply. Olivia has been nursing longer than normal and I suddenly decided it was because I wasn’t producing enough. It’s ridiculous, really. She probably just wants extra snuggles. And a friend also reminded me God is her provider, not me. Although I was feeling better at that point, I decided a few lactation cookies wouldn’t hurt and dug up a recipe I saw on a friend’s Instagram feed a few weeks back. The original recipe is from Like Mother Like Daughter, but swap out the regular chocolate chips for Enjoy Life’s dairy-free, nut-free, soy-free semi-sweet chocolate chips and voila, the recipe is now husband friendly. (Assuming I can entice him with lactation cookies.) Or, if anyone who isn’t nursing refuses to eat them and you don’t want to go through an entire batch by yourself, they can be frozen for up to four months and eaten as needed.

Ingredients

• 1 large egg
  
• 1/2 cup of melted coconut oil
• 1/2 cup of light brown sugar, packed
• 1/4 cup of granulated sugar
• 1 TB of vanilla extract
• 1 tsp of cinnamon
• 1/4 tsp of salt
• 1 tsp of baking soda
• 1 cup of old-fashioned whole rolled oats (not instant or quick)
• 1 cup of all-purpose flour
• 1/2 cup of flaxseed, finely ground
• 3/4 cup of dairy-free semi-sweet chocolate chips

Directions

1. In a large mixing bowl add the egg, coconut oil, sugars, vanilla, cinnamon, and salt. Mix until combined.
2. Add the baking soda, oats, flour, and flaxseed and mix until combined.
3. Mix in the chocolate chips.
4. Form the dough into balls and place them back in the mixing bowl.
5. Refrigerate for at least 2 hours (or place them for 15 minutes in the freezer). This will help the cookies not to spread.
6. Preheat oven to 350 F.
7. Line 2 baking sheets with non-stick foil or parchment paper and place the cookie dough balls two inches apart.
8. Bake about nine minutes or until edges and top are just beginning to set. Do not bake longer than ten minutes to ensure the cookies are still soft. They will firm up as they cool.
9. Let cookies cool for five minutes before transferring to cooling rack.
10. Enjoy! (And lactate away.)

 

 

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article sponsered by Northern Michigan certified lactation consulting and Mother Hubbards Country Cupboard