Best 5 Lactation Cookies Low Sugar Recipes

LACTATION COOKIES

Steps:

• In a small bowl, combine the flax meal and coconut milk and allow to sit for 5 minutes while you prep the other ingredients.
• In a large bowl, mix together the flour, Brewer's yeast, collagen peptides, oatmeal, baking soda, baking powder, and salt. Set aside.
• In a separate large bowl or stand mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugars until light and fluffy, about 3 minutes.
• Add the flax meal and coconut milk to the butter mixture and mix until combined, scraping down the sides as needed.
• Add the egg yolks and vanilla to the butter mixture and beat just until incorporated.
• Add the dry ingredients in two separate additions, mixing the dough after each addition and scraping down the sides if needed.
• Fold in the coconut and chocolate chips.
• Measure the cookie dough out into 1/4 cup portions and rolls the dough between your palms to make balls.
• Place the balls in an airtight container and chill the dough for at least 2 hours before baking for best consistency.
• When you're ready to bake the cookies lace the balls of chilled dough at least 3 inches apart on the cookies sheet.
• Preheat the oven to 350°F and bake for 13 to 16 minutes, the edges should be golden brown and the tops should be lightly golden. Remove from oven and allow the cookies to cool on the pan for a few minutes before transferring to a cooling rack to finish cooling.
• Bake off the remaining dough or store in an airtight container in the fridge or freezer. See notes regarding extra dough.

LACTATION COOKIES (LOW SUGAR)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mix the flaxseed meal and water and let sit for 3 to 5 minutes.
• Beat Smart Balance Omega Plus butter.
• Add sugar and brown sugar and beat well.
• Add eggs and beat well.
• Add flaxseed mix and vanilla. Beat well.
• Sift together flour, brewer's yeast, baking soda, and salt.
• Add dry ingredients to butter mix. Mix with a spoon.
• Stir in oats and chocolate chips.
• Scoop onto baking sheet.
• Bake for 12 minutes.
• Cool on cooling rack.

LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Pulse the oats in a food processor until roughly ground. Add the flour, Brewer's yeast, flaxseeds, baking powder, cinnamon and salt. Pulse until combined.
• Whisk together the banana, egg, oil and vanilla in a large bowl until smooth. Add the brown and granulated sugars and stir to combine. Fold in the flour mixture until just combined. Add the carrots and cherries and stir until just combined.
• Use a 1/4-cup ice cream scoop or large spoons to scoop out 12 mounds of batter onto the prepared baking sheets, about 1 1/2-inches apart. Bake, rotating halfway through, until the cookies start to brown on top, 15 to 16 minutes. Eat warm or at room temperature. The cookies can be stored at room temperature in an airtight container for up to 5 days.

LACTATION-FRIENDLY COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix water and flaxseed together in a bowl; soak 3 to 5 minutes.
• Beat coconut oil, white sugar, and brown sugar together with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended. Add vanilla with the second egg and beat until smooth.
• Stir flour, brewer's yeast, and salt together in a separate bowl; add to the large bowl and mix until just incorporated into the coconut oil mixture forming a dough. Fold oats and cocoa nibs into the dough; roll into small balls, arrange onto baking sheets, and flatten slightly.
• Bake in preheated oven until lightly browned, 10 to 12 minutes.

LACTATION COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flaxseed with water in small bowl and let soak for 5 minutes.
• Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture.
• Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough.
• Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.
• Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.