'Mama Bear' Lactation Cookies
This easy recipe for our 'Mama Bear' Lactation Cookies is a simple yet effective way to provide essential nutrients for breastfeeding mothers to help boost their milk supply. By incorporating ingredients like oats, flaxseed, coconut oil and nutritional yeast, these cookies are not only delicious but also packed with nutritional benefits.
Servings: 14 Large Cookies
Calories:
Ingredients
- 4 tablespoons flaxseed
- 6 tablespoons water
- ⅓ cup coconut oil melted and cooled
- ⅔ cup packed brown sugar we used organic Zulka brown sugar
- 1 teaspoon pure vanilla extract
- ¾ cup oat flour pulse rolled oats in a food processor or blender to make oat flour or sub with 1 cup oat flour + 2 Tablespoons rolled or quick oats instead of 1/4 cup
- ¼ cup rolled or quick oats depending on texture you want in cookies
- ½ cup almond flour
- ½ cup all-purpose flour
- 6 tablespoons nutritional yeast
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup dark chocolate chunks semi-sweet chocolate chunks or chocolate chips, I used Enjoy Life - Sugar-free but delish!
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper.
- Mix flaxseed and water in a small bowl and wait 10 minutes for it to thicken. While you wait, get everything else ready.
- In a large bowl, whisk together the coconut oil, brown sugar and vanilla in a large bowl, then whisk in thickened flaxseed mixture until smooth and well combined.
- In another medium bowl, whisk together oat flour, oats, almond flour, all-purpose flour, nutritional yeast, cinnamon, baking soda and salt. Add the dry mixture to the wet mixture.
- Stir mixture together until just combined, then fold in chocolate chips.
- Using a 1/4 cup cookie scoop, scoop the cookie dough and place your scoops onto prepared baking sheets spacing them about 2 inches apart. Flatten slightly or leave as is, depending how thick you want your cookies and bake for 12-18 minutes until golden brown around the edges. Or you can try the easy trick of banging your cookie sheet a few times during baking, causing the cookies to "fall" and the chocolate to get all melty on top.
- Once baked, let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to finish cooling.