These oatmeal lactation cookies are filled with good-for-you ingredients specifically for new moms, but I guarantee everyone who tries them won’t be able to stop at one!
When my sister became pregnant a few years ago, I came across this recipe for lactation cookies. Wanting to start off my new role as auntie on the right foot, I decided to make these for her. Little did I know what a hit they would be everyone, males included!
I’m not really sure if these work or not, but I’ve heard from lactation consultants that ingredients like oats, brewers yeast and flaxseeds are supposed to help with your milk supply. Regardless of if they do “their job” or not, everyone seems to love these cookies! I’ve made them a countless number of times for my sister, friends and now myself and they always get rave reviews. I have a hard time keeping them stocked in our refrigerator because my husband keeps sneaking them!
Feel free to try different add-ins too! I’ve tried raisins, chocolate chips and different nuts, but my current favorite is a 1/2 cup chocolate chips and 1/2 cup butterscotch chips! Let me know what your favorite add-in is! I hope you enjoy these as much as we have!
- 2 Tbs flaxseed meal
- 4 Tbs water
- 1 cup butter, softened
- 1¼ cups brown sugar (packed)
- 2 eggs
- 1 tsp vanilla extract
- 2 cups All purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 4 Tbs brewers yeast (*found at whole foods)
- 1 tsp cinnamon
- 3 cups old fashioned oats
- 1 cup add-ins (chocolate chips, butterscotch chips, raisins, etc.)
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper
- Mix flaxseed meal in a small bowl with the 4 Tbs water, let sit for about 5 minutes
- Beat the butter and sugar in a large bowl, until light and fluffy, then add the eggs and beat well. Add the flaxseed mixture and vanilla, stir to combine
- In a separate bowl, mix flour, yeast, baking soda and salt. Slowly add to butter mixture and mix well. Stir in oats and chosen add-in.
- Scoop dough into heaping tablespoons onto prepared cookie sheets. I put 8 on a sheet. Bake for about 12-14 minutes, until slightly browned.