Choco Chip Lactation Cookies

If you've been around our blog for any length of time, you'll know we are a big fan of nourishing moms well!

Lactation requires a lot from mom, and maintaining a healthy milk supply depends on her physical health and consistent, efficient emptying.

However, "staying nourished" is harder said than done for many moms, especially once that meal train stops!

We love simple, protein packed snacks for moments when you need a boost, like these chocolate chip cookies that have milk supply supporting ingredients...and actually taste good! Things like flaxseed, which provides healthy fats, and brewer's yeast, a galactagogue and good source of Vitamin B and chromium. Eggs and nut butters pump up the protein content, helping you feel satisfied after a serving.

This recipe comes from Bunsen Burner Bakery, which has many fantastic recipes! We especially liked the Strawberry Mango Popsicles for a refreshing snack in the heat.

Ingredients:

1 cup (226 grams) butter, room temperature

• 1 cup (213 grams) brown sugar, packed

• 1/2 cup (99 grams) coconut sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 1/2 cups (180 grams) all purpose flour

• 3/4 teaspoon salt

• 1/2 teaspoon baking powder

• 3 tablespoons ground flaxseed

• 1/3 cup brewer’s yeast

  
  

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• 2 tablespoons peanut or almond butter (substitute in peanut butter or leave out altogether)

• 3 cups (267 grams) old-fashioned rolled oats

• 1 1/2 cups (255 grams) chocolate chips

Instructions:

1. Preheat oven to 350 °F. Line two baking sheets with silicone baking mats or parchment paper.

2. Using a mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, followed by the vanilla.

3. Whisk together the flour, salt, baking powder, flaxseed, and brewer’s yeast. Add this to the mixing bowl and beat until just combined.

4. Add the almond butter (optional) and oatmeal, mixing again until just combined. Stir in the chocolate chips.

5. Drop 1.5 tablespoons of dough onto the lined cookie sheets. Bake 10-12 minutes, or until the bottom is golden brown. Cookies will puff up a bit in the oven; if you prefer flatter cookies, press down on the top of each cookie with the underside of a spatula. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

6. Store cookies in an air-tight container for up to a week; cookies will keep frozen for up to 3 months.

Do you have a lactation cookie recipe that you love? Please link it in the comments below!