Yup, you read that correctly. This blog post is all about my recipe for lactation cookies! And no, I am not pregnant or expecting a child anytime soon. I first made these over a year ago for a friend who had just had a baby and was constantly hungry. I can’t recall how I stumbled across the concept of lactation cookies, but Richard is very glad I did.
For those of you who don’t know what lactation cookies are, it’s pretty simple. No, they do not cause you to lactate. 🤣 They’re just a cookie packed full of really good ingredients that can help sustain you for a long time. They’re called lactation cookies because breastfeeding moms are burning a lot of calories, so it can be handy having something nice like this on hand – kinda like protein balls. Richard and I would often grab one on the way out of the house in the morning when we didn’t have time for breakfast. The oats and protein in them help sustain you for a while.
The original recipe that I based my version on is How Sweet Eats. I converted it to grams and then tweaked the ingredients a bit. Her original recipe called for ‘brewer’s yeast’, which was the only thing I couldn’t find. My local health food store doesn’t stock it, beyond some pricy capsules. It’s not an essential ingredient but adds some nutritional value (for those of us actually lactating). If you can find it, feel free to add it! Oh, and please don’t confuse this with nutritional yeast. They are very different and the latter will make your cookies taste like cheese. 😂
One of my favourite things about this recipe is that it can be tweaked so much. I tend to call this my ‘kitchen sink’ cookie recipe since I see it as an excuse to use up leftover ingredients. (Hence, everything but the kitchen sink).
Don’t have almond butter? Use peanut! Don’t have enough oats? Substitute some shredded coconut instead! No chia seeds? Throw in some sesame! I’m pretty sure I’ve never made the exact same batch twice. These cookies are pretty darn forgiving, so go nuts. And I mean that literally, add nuts!
The only thing I definitely use each time (besides some portion of oats) is cranberries. There’s just something about the tangy flavour that helps cut through the sweetness of the other ingredients, which I think is wonderful. I’ve tried other things but always come back to cranberries.
As for the review from those who are breastfeeding and not? Well everyone who has tried these loves them. Honestly, Richard asks me to make these all the time. He’s even brought them into his work (back when offices were a thing) and I’ve shared the recipe with friends of mine who are actually breastfeeding. Thumbs up all around!
- Dry ingredients
- 270 g plain flour all-purpose
- 320 g rolled oats
- 3 tbsp ground flax seeds
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- pinch nutmeg
- Wet ingredients
- 300 g sugar
- 170 g unsalted butter softened
- 48 g coconut oil
- 3 tbsp almond butter
- 1/2 tsp vanilla bean paste
- 2 eggs
- 150 g dark chocolate chopped/chunks
- 150 g dried cranberries
- 75 g flaked almonds
- 2 tbsp chia seeds
- Preheat the oven to 190°C (170°C fan, 375°F, gas mark 5) and line a couple of baking sheets with parchment paper.
- In a medium bowl, sift together the flour, baking powder, cinnamon, salt and nutmeg. Stir in the remaining dry ingredients.
- In a large bowl, using a hand mixer or stand mixer, beat together the regular butter and coconut oil until smooth. Add the almond butter, vanilla bean paste and sugar. Beat until fluffy. Add the eggs and beat until well combined.
- Add all of the dry ingredients into the wet, and stir together until almost combined. Add the mix-ins and stir until everything is well combined and all flour has been absorbed.
- Scoop ping-pong sized balls of cookie dough (using a regular dessert spoon) and form together somewhat in your hands. Place on the prepared baking sheet and flatten slightly.
- Bake cookies in preheated oven for 15-20 minutes, turning halfway though, until lightly browned.
- Allow cookies to cool on tray somewhat before moving to a cooling rack.