Obviously I’m not making these in my kitchen these days, but a couple years ago I wrote Milk Making Cookies You Can Eat For Breakfast. I baked several batches of these to help increase my milk supply while going back to work and we just really never stopped eating them.
Over the years I’ve changed the recipe up a bit to feel a little bit more like a regular chocolate chip cookie.
Actually, at this point, it’s the only chocolate chip cookie we make, because, why not? It’s delicious and has the added benefit of oatmeal, flax and brewer’s yeast. I especially love that Hudson eats them because he’s so picky. Brewer’s yeast [affiliate link] is a good source of as a source of B vitamins, chromium, and protein, while flaxseed contains omega-3’s and fiber. None of which Hudson gets from his preferred diet of cheese and goldfish.
So yay for lactation cookies!
And yay for new recipes!
You can still substitute coconut oil for butter, but I have to admit I’ve gone back to good old fashioned butter. It tastes better and mixes in easier. Coconut oil is still a great sub though if you want to make them vegan or dairy free.
There are no eggs in this recipe, so go for it and eat the dough. You might notice a slightly bitter taste in the dough from the brewer’s yeast, but after they are baked you won’t taste it at all.
New Improved Milk Making Cookie Recipe
1 cup flour
1 1/2 cup ground oatmeal
1 1/2 cup chocolate chips
1 cup light brown sugar
1 cup (or stick) of butter
3 tbsp brewer’s yeast
2 tbsp ground flax
1 tsp baking soda
1 tsp salt
Preheat the oven to 350 degrees.
Scoop two tablespoons of flax and six tablespoons of water in a small bowl, whisk and set aside.
Blend your oats up in a blender (I use the magic bullet blender [affiliate link] for things like this. We have a Vitamix and I love it but the magic bullet is better for small batches, dressings and baby food); I like to make mine almost as fine as flour.
In a large bowl, combine flour, oat flour, brewer’s yeast, baking soda, salt.
Cream sugar, butter, vanilla, and flaxseed in a medium sized bowl and add to flour mixture. Fold in chocolate chips. Dough should resemble your typical chocolate chip cookie dough but look a little whole grain-y.
Bake them for about 15 minutes or until golden brown.
Eat 2 cookies a day with a nice full glass of water for some delicious milk-boosting benefits. They also make a delicious gift to take to a new mama.
Unfortunately, caloric rules still apply…