Happiness is…a fresh, warm batch of lactation cookies. That is, if you make them right.
Breastfeeding has its ups and downs, but being able to eat cookies for an actual reason…other than because you feel like it, is a mind-blowing new dimension in dessert.
After combing through tons of recipes and trying them out on a few taste testers, I think I’ve perfected the moist, chewy with just-the-right-amount of crunch texture, and a balanced gooey, rich chocolaty taste (a mix of two kinds of chips!) with hearty, healthy oats. Enjoy!
2 TBSP Flaxseed (Milled)
4 TBSP Water
1 1/2 CUPS Brown Sugar
2 Sticks Butter
1 TSP Vanilla
3 CUPS Flour
3 TBSP Brewer’s Yeast
1 TSP Salt
1 TSP Cinnamon
1 TBSP Baking Soda
3 CUPS Oats
1 (Overflowing) CUP Milk or Semi-Sweet Chocolate Chips
1/2 Cup – 1 Cup Dark Chocolate Chips
Instructions (Prep time: 15 minutes / Cook time: 8-12 minutes / Yield: about 2 dozen, depending on cookie size):
Preheat the oven to 350F.
Mix together 2 tablespoons of flaxseed meal and water, set aside for 3-5 minutes.
Melt butter until mostly (but not completely) melted. This gives the cookies a little crispiness.
Cream together butter and brown sugar.
Add eggs one at a time, mixing well in between
Stir flaxseed mixture and add with vanilla to the butter mixture. Beat until blended.
Mix dry ingredients together, except oats and chips. Add to butter mixture.
Stir in oats and chips, blending until incorporated.
Drop roughly equal-sized scoops onto baking sheets about an inch apart (they don’t spread all that much).
Bake for 8-12 minutes until peaks are just golden brown. Use a spatula to carefully transfer cookies to cooling racks.
Enjoy (they’re the best when they’re warm!)
Any other great lactation cookie recipes out there?