Coconut Chocolate Chip Lactation Cookies With Brewer's Yeast
A lactation cookie recipe using ingredients known to increase milk supply and provide energy for new moms!
Servings 24 cookies
Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 5 tablespoons brewers yeast
- 3 tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup organic ghee Browned butter Ghee
- 1/4 cup organic virgin coconut oil
- 1 1/2 cups organic brown sugar
- 2 large eggs 1 whole, 1 just yolk
- 2 teaspoons vanilla extract
Add-ins (Optional)
- 1/2 cup chocolate chips/chunks I used a Lindt chocolate bar
- 1/2 cup unsweetened flaked coconut
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven the 350 degrees F.
- In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
- In the bowl of your electric mixer, beat the ghee and coconut oil on medium speed until light and creamy.
- Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes Remember to scrape down the sides of the bowl if needed.
- Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again.
- Gradually add in the dry ingredients, beating on low speed until just combined and mixed.
- Stir in the add ins with a spatula until they are evenly dispersed.
- Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart.
- Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before eating!
Notes
- This dough can be frozen. Scoop and freeze on a baking sheet for 2 hours. Then store them in a ziploc bag and take them out to bake as you need.
- add two min to bake time if you are baking from frozen.
- any add ins should measure out to 1 1/2 cups so if you want to customize the combo, go for it!