This is my favorite lactation cookie recipe, y’all!

So, let me start by saying that I once was vegan, but this baby girl made me crave the heck out of cheese and meat. Therefore, I’m trying to get back to my vegan ways, but I’m not entirely vegan… yet. Some of the ingredients in this recipe are vegan, buttttt I use eggs. Sorry. I’m sure there’s something you can do vegan-wise to sub the eggs – maybe applesauce? But I haven’t tried so don’t hate me if you do and they aren’t as good!

This will make a shit ton of cookies depending on how large you make them. I can probably get 30ish cookies out of these, sometimes more or less, depending on how big they are. This recipe takes about 45 minutes, longer your first go around, but it gets easier. These make a great gift for a new mom or a yummy way to boost your own milk supply! 🙂

Ingredients:

• 3 cups old-fashioned rolled oats
• 1 ½ cups unbleached organic all-purpose flour (NOT wheat)
• 5 tablespoons brewers yeast (the gold of this recipe)
• 3 tablespoons ground flaxseed (make sure its GROUND)
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 12 tablespoons of vegan organic unsalted butter
• 4 tablespoons unrefined organic virgin coconut oil (make sure it’s unrefined)
• 1 ½ cups organic cane sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons French vanilla stevia extract
• 1 ½ cups dark chocolate chunks

How to make this ish:

Preheat your oven to 350 degrees F. In a large bowl, whisk together oats, flour, brewers yeast, flaxseed, baking powder, baking soda, cinnamon, and salt. Set bowl aside.

In a separate bowl, use an electic mixer to beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high-speed until fluffy. This will take approximately 4 to 5 minutes (the first time I made these, I stopped this part too soon and the cookies didn’t have a great consistency. This step is IMPORTANT!). Add in the egg and egg yolk, beating until combined, about 3 minutes. Add in the French vanilla stevia extract and beat until combined.

Gradually add in the dry ingredients from your first bowl, beating on low-speed until combined and mixed – no longer. Stir in the chocolate chunks with a spoon or spatula evenly.

Scoop the dough into desired cookie size (they won’t spread much at all) and place on greased baking sheet about 2 inches apart. I recommend greasing the sheet with coconut oil.

Bake for 10-13 minutes, or until bottoms are slightly golden. Let cool before enjoying! I hope you love this lactation cookie recipe as much as I do!

Want to learn more how to make padsicles? Check out my tutorial here!