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The Best Lactation Cookies Recipe

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4 from 23 reviews

  • Author: Sophia
  • Total Time: 25 minutes
  • Yield: Approximately 18 cookies
  • Diet: Halal

Description

These Best Lactation Cookies are specially crafted to support nursing mothers by incorporating ingredients known to boost milk supply, such as brewer’s yeast and flaxseed. Loaded with wholesome oats, walnuts, and a delightful mix of chocolate chips and crunchy pretzels, these cookies offer a perfect balance of taste and nutrition. Easy to prepare and baked to golden perfection, they are a comforting treat for moms looking for a nutritious snack.

Ingredients

Dry Ingredients:

  • 2 ¼ cups all purpose flour
  • 3 tablespoons Brewer’s Yeast
  • ½ teaspoon salt
  • 3 tablespoons ground flaxseed
  • 2 teaspoons baking powder
  • 2 cups rolled oats (old fashioned oats)
  • ½ cup chopped walnuts
  • 1 ¼ cups chocolate chips or chocolate chunks
  • 1 cup mini pretzels, crushed

Wet Ingredients:

  • 1 ¼ cups softened butter (285 grams)
  • 1 ¼ cups brown sugar, tightly packed
  • 2 large eggs
  • ⅓ cup nut butter (peanut butter recommended)

Instructions

  1. Preheat Oven: Preheat your oven to 350° Fahrenheit and line two cookie sheets with parchment paper to prevent sticking and burning.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all dry ingredients except the chocolate chunks and crushed pretzels, ensuring even distribution of yeast, flaxseed, and baking powder.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the softened butter and brown sugar on low speed until the mixture is light and fluffy, about 2 to 3 minutes.
  4. Add Eggs and Nut Butter: Incorporate the eggs and nut butter into the creamed mixture, mixing until fully combined and smooth.
  5. Combine Dry and Wet Ingredients: Add the dry ingredients to the wet in three parts, mixing gently until just incorporated to avoid overworking the dough.
  6. Fold in Mix-ins: Gently fold in the chocolate chunks and crushed pretzels. If the dough is too soft to handle, chill it for 20 to 30 minutes to firm up.
  7. Form Cookies: Scoop 3-tablespoon-sized balls of dough onto the prepared cookie sheets, spacing about 9 per sheet. For uniform cookies, weigh each at approximately 40 grams. Lightly press each ball down to shape.
  8. Add Toppings: Top each cookie with a few extra chocolate chunks and pretzel pieces for added texture and visual appeal.
  9. Bake: Bake the cookies for 8 to 10 minutes until the edges are set and the centers remain slightly gooey. They will firm up as they cool.
  10. Shape Cookies: If desired, use a wide cup to gently nudge the cookies into perfect circles immediately after baking.

Notes

  • Double check ingredient quantities when scaling the recipe to avoid errors.
  • If dough is too wet to scoop or roll, refrigerate for 20 to 30 minutes to firm up.
  • Mix chocolate chunks and pretzels in two steps: one portion into the dough and reserve some to place on top for better texture and appearance.
  • Store cookies at room temperature in an airtight container for 3 to 4 days.
  • Baked cookies can be frozen flat in a single layer inside a Ziplock bag for longer storage.
  • Cookie dough balls can also be frozen: freeze on a parchment-lined sheet for 30 minutes, then transfer to a Ziplock bag. Bake from frozen at the same temperature and time.
  • Prep Time: 15 minutes
  • Cook Time: 8 to 10 minutes
  • Category: Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/the-best-lactation-cookies-recipe/