Lactation Cookies are an easy dessert recipe that helps increase milk production with added ingredients like coconut milk, Brewer’s yeast, and oatmeal!
Prep Time10 mins
Cook Time16 mins
Chill Time3 hrs
Total Time26 mins
Servings: 36 cookies
In a small bowl, combine the flax meal and coconut milk and allow to sit for 5 minutes while you prep the other ingredients.
In a large bowl, mix together the flour, Brewer's yeast, collagen peptides, oatmeal, baking soda, baking powder, and salt. Set aside.
In a separate large bowl or stand mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugars until light and fluffy, about 3 minutes.
Add the flax meal and coconut milk to the butter mixture and mix until combined, scraping down the sides as needed.
Add the egg yolks and vanilla to the butter mixture and beat just until incorporated.
Add the dry ingredients in two separate additions, mixing the dough after each addition and scraping down the sides if needed.
Fold in the coconut and chocolate chips.
Measure the cookie dough out into 1/4 cup portions and rolls the dough between your palms to make balls.
Place the balls in an airtight container and chill the dough for at least 2 hours before baking for best consistency.
When you're ready to bake the cookies lace the balls of chilled dough at least 3 inches apart on the cookies sheet.
Preheat the oven to 350°F and bake for 13 to 16 minutes, the edges should be golden brown and the tops should be lightly golden. Remove from oven and allow the cookies to cool on the pan for a few minutes before transferring to a cooling rack to finish cooling.
Bake off the remaining dough or store in an airtight container in the fridge or freezer. See notes regarding extra dough.
- Coconut Milk used should be the unsweetened kind you find in a carton in the dairy cooler, not canned. If you do not have coconut milk, water can be used as a substitute.
- Collagen Peptides can be omitted from the recipe.
- Shredded Coconut can be omitted or you can add chopped nuts in its place.
- Wrap the dough in plastic wrap or store in an air-tight container for 3 to 5 days in the refrigerator.
- Once ready to bake, roll into balls and bake according to the recipe directions.
- Roll the dough into balls and place in an air-tight freezer container for up to 9 months. I like to put a piece of plastic wrap over the top before sealing to ensure freshness.
- This isn't a soft cookie dough so you don't need to place parchment paper between the cookie dough balls before freezing.
- To thaw, transfer to the fridge, once thawed, bake according to the recipe directions.
Calories: 180kcal | Carbohydrates: 22g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 78mg | Potassium: 49mg | Sugar: 14g | Vitamin A: 120IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.8mg