Mom tip #305: World's best lactation cookies

I discovered this cookie recipe during my second pregnancy, and while I can’t say for sure that it has helped boost milk supply, I do have a lot more supply this time around than with my first, and it doesn’t hurt that these cookies are simply delicious. They are soft, not too sweet, and has a great combination of textures.

Whether you go with this cookie recipe or any other, the key to lactation cookies is brewer’s yeast. I use this one from Amazon. Brewer’s yeast can have a bit of a bitter taste, but it’s covered up well in this recipe. Oats and flaxseed also help with milk supply, supposedly, and both are in high volumes in this recipe.

World’s Best Lactation Cookies

This is a modified version of the recipe I found here. I use both all purpose and whole wheat flour, reduced the amount of sugar, and added almond flakes.

This makes about 24 large cookies. I recommend freezing them so that you can bake a couple any time you want!

Ingredients:

• 1 cup All purpose flour
• 1/2 cup Whole wheat flour
• 5 tbsp Brewer’s yeast
• 3 tbsp Ground flaxseed
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Ground cinnamon
• 1/4 tsp Salt
• 3 cups Old fashioned oats
• 16 tbsp Unsalted butter, cubed (2 sticks)
• 4 tbsp Virgin coconut oil
• 1/2 cup Granulated sugar
• 1/2 cup Brown sugar
• 2 Large eggs at room temperature
• 1 tbsp Vanilla extract
• 1/2 cup Dark chocolate chips
• 1/2 cup Semi-sweet chocolate chips
• 1/2 cup Shredded unsweetened coconut
• 1/2 cup Almond flakes

Directions:

Preheat the oven the 350 degrees F.

In a large bowl, whisk together the flour, yeast, flaxseed, baking powder, soda, cinnamon and salt. Next, add in the oats and combine.

Using an electric mixer or mixing stand, gradually mix the cubed butter on low speed. Add in the coconut oil and beat on medium speed until creamy, about 1-2 minutes. Add in the sugar and beat on medium to high speed until fluffy, about 2 minutes, scraping down the sides of the bowl if needed. Add in the eggs and vanilla extract, beating until combined, about 2 to 3 minutes. Make sure you scrape the bowl to ensure that it is all evenly mixed.

Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips, coconut and nuts, until combined.

Rest in fridge for 15 minutes.

Scoop the dough into 2-inch rounds, then press down slightly. Place on a baking sheet about 1 inch apart. These cookies do not spread very much, which is why is I press the rounds down slightly into the shape I would like. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

Notes:

• You can adjust the ratio of butter/coconut oil, up to a 50/50 ratio.
• You can use raisins instead of chocolate chips.
• You can increase the brewer’s yeast and flaxseed by a tablespoon each if you wish, although you may want to add 1/4 cup sugar if you do.
• Freeze the dough rounds on the cookie sheet before storing in a ziplock bag (this way the rounds won’t stick together).

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