Don’t be confused by the title/name of the cookie. It is still delicious and basically tastes like a chewy, chocolate chip, oatmeal cookie. It is so delicious!
What Lactation means is that this cookie helps mothers produce milk when they are breastfeeding. Honestly, I’m not breast feeding, but I ate a few myself because they are so delicious and trust me, it’s not some cookie that is forbidden to males or something.
What makes it so special is that it basically utilizes Brewer’s Yeast. You’ll notice a common trend among Lactation cookies: oats, brewer’s yeast, flaxseed…
If you want to know more about each of them and their health benefits and such, feel free to leave a comment!
My sister asked me to make her some and I decided that I would make a healthier version because just because it’s good for you, doesn’t mean that there aren’t recipes out there that utilize butter, sugar, flour, etc.
This recipe is free of: Flour, eggs, butter, and refined sugar. It is gluten free as well.
(There is a slight alternative way for no chocolate chips but cocoa powder at the very bottom.)
– 1 1/2 cups gluten-free (doesn’t have to be though) rolled oats, divided.
– 1/2 cup ground flax seed
– 1/4 cup arrowroot starch
– 4 TBS gluten-free Brewer’s yeast
– 1 tsp cinnamon
– 1 tsp baking soda
– 1/2 tsp baking powder
– 2/3 cup chocolate chips
– 1/4 cup virgin coconut oil (softened at room temperature, not melted)
– 1/2 cup agave nectar
Note: Although honestly even this was too sweet for me while it was perfect for my sister. so judging by your taste buds, you can put in less or more. Can substitute with maple syrup as well.
1. Preheat the oven to 350 degrees F and line cookie sheet(s) with parchment paper.
2. Combine 1/2 cup oats, the flax, arrowroot, brewer’s yeast, cinnamon, baking powder, and baking soda into a food processor.
3. Process those dry ingredients until the oats are finely ground.
4. Pour that mixture into a mixing bowl and add in your chocolate chips and the rest of the oats (1 cup) and stir well to combine.
5. Add the coconut oil and agave nectar (sweetener) into the same food processor (don’t bother washing it from the previous step)
6. Process until it’s creamy
7. Pour the wet ingredients into the dry ingredients bowl and combine well
8. Scoop the cookie dough out with a spoon or such onto the sheets
9. Wet your hands to flatten the mounds of dough a bit
10. Bake for 8-10 minutes (or until the edges look a bit browner – depends on the width and height of each cookie) and then let it cool for about 5 minutes afterward.