Recently, I had a meal train created for Keith and I to help us get through the first month of parenting, and one of the main pieces of advice I kept hearing from the mums bringing over meals was lactation cookies.
I wasn't having issues with my milk coming in (mine came in on day 2), but since deciding to exclusively pump, I thought it could be helpful. The only brand I was able to find was one sold at Target (really shocked Whole Foods didn't have anything) and each little bag was 2.50. I tried them. They were okay. The texture was the equivalent of Cookie Crisp cereal in my opinion. So I decided to see if I could make my own.
Technically, I could just eat a bowl of oatmeal with some flaxseed and call it a day, but where is the fun in that? Plus, I needed an excuse to use my KitchenAid mixer. Also, the secret ingredient to better milk supply is supposed to be the brewer's yeast, but if you don't have it or can't find it, oatmeal and flaxseed should still do it. you just won't have super powers like me.
3 cups old-fashioned rolled oats (or 2 cups rolled oats and 1 cup of steel cut oats for a little crunch)
1 1/2 cups oat flour (if you can't find this at your store, just throw 2 cups of rolled oats in a blender till fine)
5 tablespoons brewers yeast
3 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons organic unsalted butter
4 tablespoons unrefined organic virgin coconut oil
1 1/2 cups organic coconut sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips/chunks
Preheat the oven the 350 degrees F.
- In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
- Beat the butter and coconut oil on medium speed until creamy.
- 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.
- Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes.
- Add in the vanilla extract and beat until combined again.
- Gradually add in the dry ingredients, beating on low speed until just combined and mixed.
- Stir in the chocolate chips with a spatula until they are evenly dispersed.
- Scoop the dough into 1-inch rounds and place on a baking sheet about 2 inches apart and slightly flatten with a fork.
- Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.
That's it. Less then ten steps! Do not over bake these! When you take them out, they should still be soft (they will get firmer once cooled so make sure the bottoms are light to medium golden). I have made two batches and made the mistake of leaving the second batch in for an extra minute and they wound up extra crunchy when they cooled.
Also a note on brewer's yeast. Make sure you get one with reduced bitterness or no bitterness. I did not know there was a choice but thankfully I did not make this mistake! Anyways, let me know what you think!