Yield: 3 dozen | Prep: 15 min | Cook: 10 min | Total: 25 min
Bake a treat for breastfeeding mothers. These lower-sugar cookies include milk-boosting galactagogues.
Ingredients
1 cup (226g) butter, room temp
1 cup (213g) brown sugar, packed
1/2 cup (99g) granulated sugar
2 large eggs, room temp
2 tsp vanilla extract
1 1/2 cups (180g) all-purpose flour
3/4 tsp salt
1/2 tsp baking powder
3 tbsp ground flaxseed
1/3 cup brewer’s yeast
2 tbsp almond butter (optional; sub peanut butter or omit)
3 cups (267g) rolled oats
1 1/2 cups (255g) chocolate chips
Instructions
Preheat oven to 350°F. Line 2 baking sheets.
Beat butter + sugars until light and fluffy (~5 min). Add eggs one at a time, then vanilla.
Whisk flour, salt, baking powder, flaxseed, brewer’s yeast. Mix into wet ingredients until just combined.
Add almond butter (optional) and oats; mix. Stir in chocolate chips.
Scoop 1.5 tbsp dough onto sheets. Bake 10–12 min until bottoms are golden. For flatter cookies, press tops after baking.
Cool 10 min on sheet, then transfer to rack.
Storage
Airtight: up to 1 week
Frozen: up to 3 months
Notes
Brewer’s yeast ≠ baker’s yeast.
No standard serving size; try 2–3 cookies/day.
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