Lactation cookies are something I’ve only just been introduced to. After the recent birth of my fifth (yes, fifth!) little bundle of joy, a friend brought over some delicious oatmeal cookies that were baked with oatmeal, flaxseed, and brewer’s yeast to help with milk production. I won’t lie – I was a little skeptical about how they’d taste, what with them being jam packed full of nutrition. But wow. DELICIOUS. So I set about to make my own. And? YUM. Also – while they’re intended to help milk production, they’re also just plain good and good for you. So go ahead and feed them to the kids and husband. Unless you don’t want to share!
*note: These are dairy free since my little nugget is sensitive to lactose*
Chocolate Chip Toffee Lactation Cookie, Ingredients:
- 1 cup dark brown sugar
- 1 cup coconut oil
- 1 cup oat flour (How to Make Oat Flour)
- 2 cups quick cooking/instant oats
- 2 heaping tablespoons milled/ground flaxseed
- 2 heaping tablespoons brewer’s yeast (Brewer’s yeast is a little bit bitter. If you find the bitterness coming through, just stick with two regular tablespoons rather than heaping!)
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup toffee bits
- 1/4 cup mini dark chocolate or semi sweet chocolate chips
- 1/4 cup chopped walnuts
- pinch of salt
Chocolate Chip Toffee Lactation Cookie, Directions:
- Combine all ingredients in a bowl and mix well.
- Pour into a parchment lined 9×9 metal baking dish.
- Bake at 350 degrees for 22 – 30 minutes. Check for doneness with a toothpick.
- Remove from oven and allow to cool. While still warm, use a sharp knife to cut into bars or squares.
- Store in an airtight container.
Yields about 30 cookie squares
*note: you can make a double or triple batch and store these in the freezer. they will keep a long time!*