Best 12 Lactation Cookies Recipes

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.

OATMEAL-CHOCOLATE CHIP LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes.
• Mix butter, brown sugar, and white sugar together in a large bowl until creamy. Add eggs and mix well. Add flax mixture and vanilla extract and mix well.
• Stir flour, yeast, baking soda, and salt together in a bowl. Mix into the butter mixture and stir well. Stir in oats, chocolate chips, and honey. Spoon cookie dough onto a baking sheet.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes.

PEANUT BUTTER CHOCOLATE CHIP LACTATION COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Mix the flax seed meal with the water and have it sit for about 5 minutes. While waiting for the flax seed meal to get goopy, combine the butter, brown sugar, eggs and vanilla extract until it's mixed well. (If you have a stand mixer, make sure to dig up the butter that gets stuck at the bottom of the bowl.) Add the flax seed meal and water goop to mixed wet ingredients (after the 5 minutes has passed) and mix well.
• In a separate bowl, mix together the flour, brewer's yeast, salt, baking soda and baking powder. After mixing, slowly add them to the wet ingredients and keep mixing until well combined. After the light brown dough becomes smooth (well mixed) add in the peanut butter.
• After mixing in the peanut butter, add the oats, chocolate chips and peanut butter chips. You can of course add more chips to your liking.
• Roll the cookie dough between your palms. (Since there is peanut butter in the dough, it won't stick onto your hands as much as regular chocolate chip cookie dough.) Make each ball about 1.5 times bigger than a golf ball. Place the ball of dough on parchment paper placed on a cookie sheet (or a lightly greased cookie sheet) and smash it down a little so it becomes a 1/2-inch thick disk. Leave some room between the disks (about 1.5 to 2 inches) so the cookies won't bake into each other. Repeat for the rest of the dough.
• Place the disks of dough in the oven and bake at 350 degrees. Bake for about 10 - 15 minutes. (Keep an eye on the cookies. Of course, the baking time depends on the actual size and thickness of your dough and your oven. I usually bake these without turning on the convection.) Cool for 3-4 minutes.
• You can freeze the dough. Make the disks of dough (per the above instructions); line them on wax paper or parchment paper (on a cookie sheet). You can place them close to each other since they will not be going in the oven. Place the disks in the freezer. After all the disks freeze, throw them in a freezer safe air tight bag.

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.

HEALTHIER LACTATION COOKIES

Steps:

• Preheat oven to 350°.
• Mix the flaxseed meal and water and let sit for 3-5 minutes.
• Beat butter,applesauce, sugar, and brown sugar well.
• Add eggs and mix well.
• Add flaxseed mix and vanilla, beat well.
• Sift together flour, brewers yeast, baking soda, and salt.
• Add dry ingredients to butter mix.
• Stir in oats, cranberries and chips.
• Scoop onto baking sheet.
• Bake for 12-14 minutes.
• Let set for a couple minutes then remove from tray.

OATMEAL PEANUT BUTTER LACTATION COOKIES

Steps:

• Preheat oven to 350°F.
• In very large bowl, use mixer to combine first nine ingredients--eggs through peanut butter.
• Add oatmeal, candy, and chocolate chips and mix thoroughly.
• If dough is too sticky add another 1/2 to 1 cup oatmeal.
• Scoop large tablespoon-sized balls and place on cookie sheet.
• Bake at 350°F for 12-15 minutes. If using two racks, switch top to bottom and bottom to top about halfway through.

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:

• 1 Preheat oven to 350°.
• 2 Mix the flaxseed meal and water and let sit for about 4 minutes.
• 3 Beat butter, sugar, and brown sugar well.
• 4 Add egg beaters and mix well.
• 5 Add flaxseed mix and vanilla, beat well.
• 6 Sift together flour, brewers yeast, baking soda, and salt.
• 7 Add dry ingredients to butter mix.
• 8 Stir in oats and chips.
• 9 Scoop onto greased baking sheet.
• 10 Bake for 10-15 minutes.
• 11 Let set for a couple minutes before removing from the cookie sheet.

OATMEAL CHOCOLATE CHUNK LACTATION COOKIES

Steps:

• Mix oats, whole wheat flour, all-purpose flour, yeast powder, flaxseed, chia seeds, cinnamon, baking powder, baking soda, and 1/4 tsp. fine sea salt in a large bowl.
• Using an electric mixer on medium speed, beat sugar, coconut oil, and butter in another large bowl, scraping down sides as needed, until fluffy, about 5 minutes. Add eggs and vanilla and beat until incorporated, about 4 minutes. Add applesauce and beat for just a few seconds (it will break the mixture slightly and look lumpy; that's okay).
• Reduce mixer speed to low. Gradually add dry ingredients and beat just to combine. Using a wooden spoon, stir in chocolate chips, cranberries, and coconut flakes (if using). Chill dough at least 1 hour and up to overnight.
• Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Coat parchment with nonstick spray.
• Using a 1/4-cup (2.5-oz.) scoop, portion dough on prepared baking sheet, spacing 1"-2" apart (you'll get 6 per sheet). Flatten top of each cookie with your hand, then season lightly with flaky sea salt. Bake cookies until golden brown, 12-14 minutes.
• Let cookies cool on baking sheets about 5 minutes, then transfer to a wire rack and let cool completely (if moved immediately, they will crack and start to break apart). Repeat with remaining dough.
• Do Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature, or place in a freezer-safe bag and freeze up to 1 month. Reheat by microwaving on low about 1 minute.

NO BUTTER LACTATION COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mix the water and flaxseed meal and let sit for 3 minutes.
• Beat applesauce and light brown sugar well.
• Mix in egg.
• Add flaxseed mixture and vanilla extract, beat well.
• Sift together brown rice flour, brewer's yeast, baking soda and salt.
• Mix in dry ingredients with wet ingredients.
• Stir in oats, white chocolate chips and dried cranberries.
• Scoop 1 inch balls onto a baking sheet.
• Bake for 15-17 minutes.

LACTATION COOKIES WITH CHOCOLATE AND CRANBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flaxseed meal and water together in a bowl; let sit for 3 to 5 minutes.
• Beat butter, white sugar, brown sugar, and coconut oil into the flaxseed mixture using an electric mixer until a dough forms. Add eggs and mix well. Pour in vanilla extract and mix to combine. Beat in brewer's yeast, pink salt, and baking soda. Add in flour a little at a time on low speed. Stir in oats, chocolate chips, and cranberries.
• Scoop cookies onto a baking sheet, flattening a little so they are not balls.
• Bake in the preheated oven until edges are set and golden, about 12 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely.

HEALTHY-ISH LACTATION COOKIES

Steps:

• Preheat oven to 350 F and put parchment paper down on a large cookie sheet.
• Combine 2 TB flax seed meal with 4 TB water in a small bowl. Set aside.
• Place butter and sugar in large bowl. Use hand mixer to cream until light and fluffy. Add flax/water mixture (will be very gelatinous) and mix well. Add in eggs one at a time, mixing well. Lastly, add vanilla and almond extracts and mix well.
• In a medium bowl, mix flours, sea salt, baking soda and brewer's yeast.
• In a few batches, add dry ingredients in medium bowl to the butter/sugar mixture in the large bowl. Mix thoroughly (you may have to switch to a wooden spoon during this step, as the dough gets thick!).
• Add in oats, chocolate chips, coconut flakes and almonds, mixing well.
• Scoop dough onto cookie sheet with space between the cookies.
• Bake for about 15 minutes or until desired brownness is achieved.
• Remove from oven, let sit in pan for a few minutes and then transfer to a cooling rack.