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Lactation Cookies - Two Ways

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 21 cookies

Ingredients
  

Dry Ingredients

  • 3 cups old-fashioned oats
  • 1.5 cups organic unbleached all-purpose flour
  • 1.5 cups organic sugar
  • 1 cup dark chocolate chips 1.25 if using minis
  • 5 tbsp brewer’s yeast powder
  • 3 tbsp ground (or milled) flaxseed
  • .5 tsp baking powder
  • .5 tsp baking soda
  • .5 tsp ground cinnamon
  • .25 tsp salt

Wet Ingredients

  • 12 tbsp softened butter
  • 4 tbsp organic raw extra virgin coconut oil
  • 1 egg
  • 1 egg yoke
  • 2 tsp vanilla extract (I usually pour more)

Optional

  • 2.5 tbsp honey peanut butter

Instructions
 

  • In a stand mixer or a large bowl, mix together all your wet ingredients. Be sure that your coconut oil isn’t hard. I made the mistake of trying to carve out the oil after just getting it in the mail and ended up with coconut oil chunks in my cookie batter. To be fair, I had never used coconut oil before this recipe for anything and wasn’t aware of this mistake until the next day. Everything should be creamy and smooth.
  • Next, add your sugar, yeast, flaxseed, baking soda, baking powder, salt and cinnamon. Once well combined, slowly add in your flour 1/4 to 1/2 cup at a time. Add the oats next. If you’re using a stand mixer, lower it to the slowest possible speed you can and don’t let it over mix. Lastly, add in your chocolate chips. I recommend only letting your mixer do a few rounds before going in with your hands or a large spoon to finish your mixing. The amount of batter this makes can push a lot of the batter up to the top and create a potential mess if you’re not careful.
  • Bake the cookies at 375 degrees F for about 10-14 minutes, depending on your oven. Depending on the size of your scoops, you should be able to get anywhere from 18-24 cookies from one batch. I recommend shooting for 21 cookies so you can have one a day for 3 weeks.
  • Let cookies cool completely before moving into freezer-safe containers/ziplock bags and freezing until use. I recommend eating the cookies no later than within 7 days of defrosting.

Notes

Making the batter took me about 10-15 minutes max, and the initial investment cost me about $46. I already had the basics and didn’t need to worry about adding those to the overall cost. If you didn’t have all of the ingredients, I could see this costing around $60 to start. This may seem like a rather hefty investment, but I promise you the cost justifies itself in the amount of cookies you’ll get out of it. In theory, you could get around 7 dozen cookies out of this set (only having to refill on oats) for that cost and the cookies you get are going to be WAY tastier than anything store bought.
If you're planning on adding peanut butter to your recipe, I highly recommend using Justin's honey peanut butter. I recommend using this peanut butter for everything. Breakfast toast. Cracker snacks. Apple slices. It's just really good and I think everyone should own some.
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