Oatmeal Chocolate Chip Lactation Cookies
These Oatmeal Chocolate Chip Lactation Cookies are just what a nursing mama needs. They are packed with nutrient-dense ingredients to give a new mom the boost of energy they need. Made with rolled oats, flax egg, coconut sugar, seeds, brewer's yeast, and dark chocolate chips. These nourishing lactation cookies are gluten-free, dairy-free, egg-free and refined-sugar free. Vegan friendly!
Ingredients
- 1/4 cup flax meal
- 2/3 cup water
- 2 cups rolled oats (gluten-free)
- 1/2 cup coconut sugar
- 2 tbsp hemp hearts
- 2 tbsp chia seeds
- 1/4 cup brewer's yeast
- 1 tsp cinnamon
- 1/2 tsp pink salt
- 1 tsp baking powder
- 1/2 cup refined coconut oil
- 1 tsp vanilla extract
- 1/2 cup dark chocolate morsels
Instructions
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In a small mixing bowl, combine flax meal and water. Let it sit for 15-20 minutes while you prep all the other ingredients. This will make flax eggs.
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Preheat oven at 350 degrees F. Line a large baking sheet pan with parchment paper.
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In a large mixing bowl, combine oats, coconut sugar, hemp hearts, chia seeds, brewer's yeast, cinnamon, pink salt, and baking powder. Whisk together well making sure all the ingredients are well combined together. Especially the brewer's yeast with the oats and rest of ingredients.
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Once dry ingredients are combined, pour in coconut oil, vanilla extract and flax eggs. Stir together with a spatula making sure all ingredients are well combined once again. The oats should have a wet look to them.
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Fold in dark chocolate morsels. You can reserve some chips to add to the top of the cookies before baking if you wish. If not fold all chips in at this point.
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Using a trigger release ice cream scooper, scoop out mixture and place on baking sheet pan. Use the back of ice cream scooper to press down on ball to form a cookie. Repeat with the rest of the oat mixture leaving enough space between each cookie.
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Bake cookies for 18 minutes. Remove from oven and let cookies cool for 10 minutes. Use a spatula to transfer cookies onto a cooling rack. Allow them to cool for another 10 minutes. Enjoy as a delicious breakfast or snack! Keep any leftover cookies in the fridge for up to 5-7 days or freeze for up to 1-2 months.
Recipe Notes
Tips and Substitutions:
- Preheat oven and use an oven safe thermometer– this will ensure your oven is the correct temperature.
- Line baking sheet pan with parchment paper- It will prevent cookies from sticking to the pan.
- Leave enough space between each cookie on baking sheet pan- Cookies may spread a bit while baking in the oven. If you leave them too close to each other, they may end up sticking together.
- Allow cookies to cool-off on cooling rack- They will get more firm this way as they cool down evenly on cooling rack.
- Substitute for flax egg- Use 4 eggs if you don't need cookies to be vegan. Or 2 ripe bananas.
- Substitute for coconut oil- Use unsalted butter if you don't need cookies to be dairy-free and/or vegan. Avocado oil is a great substitute as well.
- No coconut sugar?- Best substitute is maple sugar or brown sugar.