Best Ever Lactation Cookies

The are the “Best Ever” lactation cookies for a reason! They’re not only soft, chewy and delicious, they include 3 key ingredients that can also boost milk supply. Oats, brewer’s yeast and flaxseed are all galactagogues, which have been used in many cultures for centuries to increase milk production.

These cookies are also vegan, gluten free AND free from refined sugar, meaning they’re gentle on sensitive postpartum tummies while also avoiding dreaded blood sugar crashes. Low glycemic whole grains and flax can also help with digestion, elimination, and hormonal balance. Start with one cookie daily and see how your supply is affected.

No, they won’t cause anyone not nursing to start lactating. But feel free to start that rumor to keep more to yourself!

Best Ever Lactation Cookies (vegan, gluten free, refined sugar free)

Ingredients

2 ¼ cups quick cooking gf oats, we love One Degree’s sprouted oats
¾ cup gf oat flour
3 Tablespoons brewer’s yeast
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon sea salt
½ cup melted coconut oil
½ cup coconut sugar
2 Tablespoons ground flaxseed + ⅓ cup water
1 Tablespoon vanilla extract
½ cup dark dairy free chocolate chips, we love Santa Barbara Chocolate’s coconut sugar sweetened chips

Instructions

Preheat oven to 350°F and line baking sheets with parchment and set aside.
Make flax eggs by whisking together ground flaxseed with water. Set aside.
In a medium bowl, mix together oats, sorghum flour, brewer's yeast, baking soda, baking powder, cinnamon and salt. Set aside.
In a large mixing bowl mix together oil, sugar, flaxseed eggs and vanilla until smooth.
Add dry ingredients into the bowl with the wet ingredients and stir until just combined.
Gently stir in chocolate chips.
Using a spoon or cookie scoop, drop cookie dough by rounded tablespoonfuls about 2 inches apart on baking sheets. Press each cookie down with a fork a bit.
Bake for 8 minutes, or until barely golden. The cookies may seem a little soft, but do not over bake or they’ll get too crisp. Remove from oven and let cool on sheet for about 5 minutes or until they start to harden up a bit. At this point you can transfer the cookies to a wire rack to cool completely.
Store cookies in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months. Enjoy!!