The BEST Lactation Cookies

Ingredients

• 1.5 cups oats (Processed into oat flour; may also be left whole.)
• 4 cups all-purpose flour (Spoon and level the flour.)
• 0.5 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp kosher salt
• 0.5 cup brewer’s yeast
• 0.5 cup ground flaxseed (Do not substitute whole flaxseed.)
• 0.5 tsp cinnamon
• 2.5 sticks butter (Softened to room temperature.)
• 0.5 cup coconut oil
• 1.5 cups brown sugar
• 1.5 cups granulated sugar
• 4 tsp pure vanilla extract
• 1 tsp freshly squeezed lemon juice
• 4 eggs (At room temperature.)
• 3.5 cups chocolate chunks (Use chopped chocolate, regular chocolate chips, or mini chocolate chips.)
• flaky sea salt (Optional garnish; sprinkle on immediately after baking.)

Steps

1. 1

   Process the oats in a food processor until fine to make oat flour. The oats may also be left whole, but the source recommends oat flour for the preferred cookie texture.

2. 2

   In a large bowl, combine the processed oats, spoon-and-leveled flour, baking soda, baking powder, kosher salt, brewer’s yeast, ground flaxseed, and cinnamon. Stir until evenly combined, then set the dry mixture aside.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and coconut oil until light, about 2 minutes.

4. 4

   Add the brown sugar and granulated sugar to the butter mixture. Cream for an additional 4–5 minutes, until very light and fluffy.

5. 5

   Add the eggs one at a time, beating well after each addition for about 30 seconds.

6. 6

   Add the vanilla extract and lemon juice, and mix to incorporate.

7. 7

   Gradually add the dry ingredients to the batter, mixing only until just combined. The large quantity will fill the mixing bowl.

8. 8

   Stir in the chocolate chunks by hand until distributed throughout the dough.

9. 9

   Line a baking tray with parchment paper or a baking mat. Use a cookie scoop to portion the dough into 2–3 tablespoon-sized mounds on the lined tray.

10. 10

    Freeze the scooped dough for 1–2 hours.

11. 11

    For longer-term storage, transfer the frozen dough portions to a Ziploc or vacuum-sealed bag and store in the freezer for up to 6 months.

12. 12

    When ready to bake, preheat the oven to 350°F (175°C). Place the frozen cookie dough balls on a lined baking tray, spacing them 2 inches apart.

13. 13

    Bake for 11–13 minutes, until the tops are just barely golden. Do not overbake; the cookies are better slightly underbaked and will continue to set as they cool. Baking time may vary with cookie size and oven.

14. 14

    If desired, sprinkle the cookies with flaky sea salt immediately after baking.

Notes

The recipe yields approximately 50–60 cookies. The source also advises chilling the dough for at least an hour to help the cookies hold their shape and develop thick centers. Brewer’s yeast may have a slightly bitter or nutty smell on its own, but the source says its flavor is not noticeable in the finished cookies.

Nutrition per serving

• dessert
• cookies
• postpartum
• breastfeeding
• make-ahead
• freezer-friendly
• baked
• chocolate chip