Lactation Cookie Recipe

Easy recipe that makes delicious lactation cookies!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 145kcal

Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, beat the butter and coconut oil on medium speed until creamy, about 2-3 minutes.
¾ cup butter, ⅓ cup solid coconut oil
Add in the sugars, and beat on medium until well-combined, about 3-4 minutes, scraping down the bowl as needed.
1 cup granulated sugar, ½ cup brown sugar
Add in the egg, egg yolk, and vanilla beating until combined, about 1-2 minutes.
1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
Add in the dry ingredients, stirring in just until combined.
3 cups old-fashioned rolled oats, 1 ½ cups all-purpose flour, ¼ cup brewers yeast, 3 tablespoons ground flaxseed, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon ground cinnamon, ¼ teaspoon salt
Stir in the chocolate chips.
1 cup dark chocolate chips
Scoop the dough into 1.5 tablespoon scoops (medium cookie scoop) and place on the prepared baking sheet about 2 inches apart.
Bake for 8-12 minutes, or until the edges are beginning to turn golden brown.
Let cool on baking sheet for 5 minutes before removing to a wire rack to finish cooling.

Butter: I use salted butter in this recipe.
Coconut oil: I use extra virgin coconut oil.
Oats: I've only used old-fashioned oats and haven't tried using quick oats in this recipe.
Brewer's yeast: Check out my notes above the recipe about why brewer's yeast is used in lactation cookies.
Chocolate chips: Feel free to use semisweet or milk chocolate chips if you prefer.
Nutrition values are estimates.