Lactation cookies

Make these for yourself, your partner, your kids… everyone! You can freeze the dough balls, ready to bake whenever you need. Maybe even bake some for those lactating people in your life?

Print Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings 3.5 dozen cookies

Ingredients

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
Mix-ins
150 g dark chocolate chopped/chunks
150 g dried cranberries
75 g flaked almonds
2 tbsp chia seeds

Instructions

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.
Enjoy!

Notes

Feel free to substitute ingredients to your heart’s content! Try different nut butters, mix-ins, flavouring, etc. Make them your own!

Keyword almond, biscuits, cookies, dark chocolate, oats