Momma’s Chewy Chocolate Chip Oat
*Makes about 28 small cookies*
Healthy lactation cookies made with ingredients like oats, flaxseed and brewer’s yeast all help boost milk production and supply for breastfeeding. Lactation cookies are a great way to help increase your milk supply while enjoying a delicious treat! The secret/key ingredient is the brewer's yeast.
- 2 1/4 cups quick cooking oats
- 3/4 cup oat flour
- 3 Tablespoons brewer’s yeast (see note below for substitution)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- ½ cup melted coconut oil
- 3/4 cup Lakanto Monkfruit Sweetener (you could substitute with organic coconut sugar but that will make them higher in sugar)
- 2 Tablespoons ground Garden of Life flaxseed + ⅓ cup water*
- 1 teaspoon vanilla extract
- 1/2 cup Lily’s chocolate chips (dairy-free, if needed)
* Note: Brewer’s yeast is a nutrient-rich food with many health benefits. This budding yeast is good for the gut and may boost both energy and immunity and has been found to increase milk supply. Baking soda can replace brewer's yeast, but you must add some acid with it such as lemon or apple cider vinegar. Mix an equal amount of baking soda in a small glass, usually half a teaspoon is sufficient, and the acid you have chosen, always half a teaspoon, this will form bubbles, at this point you can add your “do it yourself” yeast to the dough.
* Where can you get it? You can find brewer's yeast at the grocery store, a health food store, or online. I found mine on Amazon and I'm linking it HERE for you guys!
- Preheat oven to 350 degrees F.
- Make flax eggs: Make flax eggs by whisking together ground flaxseed with water in a bowl. Set aside.
- Spray two baking sheets with cooking spray or use parchment paper to line each pan.
- Mix dry ingredients: In a medium bowl, mix together oats, oat flour, brewer’s yeast, baking soda, baking powder, cinnamon, and salt. Set aside.
- Mix wet ingredients: In a large mixing bowl, mix together coconut oil, Lakanto sweetener, flaxseed eggs and vanilla until smooth. Add dry ingredients to the wet ingredients and stir until just combined. If you need more liquid, add a splash or two of almond milk. Gently stir in the chocolate chips.
- Scoop rounded tablespoonfuls about 2 inches apart on the baking sheets. Press each cookie down lightly with a fork.
- Bake for 10 minutes or until Golden brown. The cookies may seem a little soft but they harden as they cool. Do not overcook or they’ll get too crispy. Remove from oven and let cool on sheet for about 5 minutes. Then transfer 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.*
*Oat Flour: If you don’t have oat flour on hand, you can quickly process rolled oats or quick oats in your food processor for 30 seconds or until they are the texture of flour.*
Nutrition: (per 2 cookies)
Serving size: 2 cookies
Special thanks to my TBG Client and friend Staci Brown for sharing this amazing recipe with us for this weeks' TBG Recipe spotlight!!