These lactation cookies are chewy, gooey and filled with nutrients. They contain ingredients that boost milk supply. These breastfeeding cookies are easy, healthy and delicious!
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In a large mixing bowl or stand mixer, beat solid coconut oil with granulated sugar and brown sugar. Beat for 1 to 2 minutes or until no clumps of coconut oil remain.
Next, add in all remaining ingredients except chocolate chips. Stir until a thick dough forms.
Fold in dark chocolate chips.
Use a cookie scoop or ice cream scoop to scoop balls of dough onto lined pan.
Bake for 9 to 10 minutes or until cookies look slightly golden around the edges.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack. They are gooey!
Notes
Brewer's yeast is not always gluten free. Please double check labels to make sure you are using one that is specified gluten free!
Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut flavor.
Any type of milk can be used.
Old fashioned rolled oats provide a much better texture than quick oats.
If not gluten free, all purpose flour can be used.
Any type of chocolate chips can be used.
These cookies are gooey! Feel free to bake them 1 or 2 more minutes for a crispier cookie.
These cookies spread quite a bit while baking. For a thicker cookie, place dough in fridge for 30 minutes before baking. Or, add another 1 to 2 tablespoons of flour for a thicker dough.
Store cookies in an airtight container at room temperature for up to 3 days.