Gluten-Free Oatmeal Chocolate Chip Lactation Cookies
Soft, chewy cookies designed to support nursing mothers with galactagogue ingredients like brewer's yeast and flax meal. Made with gluten-free oats, coconut oil, and dark chocolate chips, these wholesome treats offer a nutritious boost during breastfeeding. The flax egg binding creates a tender texture while coconut and cinnamon add warmth and flavor. Perfect for new mothers seeking a healthier cookie option that may help support milk production.
Ingredients
- ¼ cup water
- 2 tablespoons ground flax meal
- ½ cup refined coconut oilunsalted butter1:1adds dairy
mentioned in recipe
- ½ cup coconut sugar
- 2 tablespoons brewer's yeast
- 2 teaspoon vanilla extract
- 2 cups gluten free oats
- 1 cup unsweetened shredded coconut
- 2 teaspoon ground cinnamon
- sea salt, couple pinches
- 1 cup dark chocolate chips
Instructions
- 1
Preheat oven to 350F
- 2
Combine water and flax seed meal in a small bowl and set aside for about 5 minutes to create flax egg
- 3
Whisk together coconut oil, coconut sugar, brewer's yeast, and vanilla in a larger bowl
- 4
Add the flax egg to the large bowl and whisk everything together
- 5
Add the oats, coconut, cinnamon, and salt
- 6
Fold everything together
- 7
Fold in the chocolate chips
- 8
Use an ice cream scooper to scoop balls into your hands
- 9
Pack them in your hands super tight and place on a baking sheet lined with parchment paper
- 10
Bake for 10 minutes
- 11
Allow cookies to cool on the pan completely before removing
- 12
Reshape cookies with your hands if needed and store in the fridge for an hour to set
Tips
Pack the cookie dough very tightly in your hands before placing on the baking sheet to help them hold together during baking.
Don't remove cookies from the pan too early - they need to cool completely to set properly and avoid falling apart.
Refrigerate finished cookies for at least an hour to help them firm up and develop the best texture.
Good to Know
Store in refrigerator for up to one week in an airtight container
Dough can be shaped and frozen for up to 3 months, bake directly from frozen adding 2-3 extra minutes
Serve at room temperature or slightly chilled from refrigerator
Common Mistakes
Don't skip the flax egg resting time to avoid cookies falling apart
Pack dough tightly in hands to prevent crumbly texture
Don't remove from pan too early to avoid breakage
Substitutions
FAQ
Can I make these without brewer's yeast?
Yes, but brewer's yeast is specifically included for lactation support. You can substitute with nutritional yeast for flavor or omit entirely.
How long do these cookies keep?
Store in the refrigerator for up to one week in an airtight container. They actually improve in texture after chilling.
Can I freeze the cookie dough?
Yes, shape the dough into balls and freeze for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to baking time.