Lactation Cookies Recipe

Rolled oats: A whole grain that provides fiber and nutrients.

Whole wheat flour: Adds a nutty flavor and more nutrients compared to white flour.

Butter: Adds richness and helps bind the ingredients together.

Brown sugar: Sweetens the cookies and adds a slight molasses flavor.

Flaxseed meal: Provides omega-3 fatty acids and fiber, and helps with lactation.

Brewer's yeast: Known for its lactation-boosting properties and adds a slight nutty flavor.

Water: Helps to mix the ingredients together.

Vanilla extract: Adds a sweet and aromatic flavor.

Baking soda: Helps the cookies rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Eggs: Bind the ingredients together and add moisture.

Chocolate chips: Add sweetness and a delightful chocolate flavor.

When creaming together the butter and brown sugar, ensure the butter is at room temperature. This will help achieve a smooth and fluffy mixture, which is crucial for the texture of the cookies. If the butter is too cold, it won't mix well, and if it's too melted, the cookies may spread too much during baking.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also high in protein and fiber.

• whole wheat flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor, making it a good alternative for those avoiding gluten.

• softened butter - Substitute with coconut oil: Coconut oil is a dairy-free option that provides healthy fats and a subtle coconut flavor.

• packed brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• flaxseed meal - Substitute with chia seeds: Chia seeds can be ground into a meal and offer similar nutritional benefits, including omega-3 fatty acids.

• brewer's yeast - Substitute with nutritional yeast: Nutritional yeast provides a similar flavor and is also rich in B vitamins.

• water - Substitute with almond milk: Almond milk adds a slight nutty flavor and additional nutrients.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• baking soda - Substitute with baking powder: Use twice the amount of baking powder to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt provides a more complex flavor and contains trace minerals.

• eggs - Substitute with applesauce: Applesauce can act as a binding agent and adds moisture, making it a good egg substitute.

• chocolate chips - Substitute with carob chips: Carob chips are caffeine-free and offer a similar sweet, chocolate-like flavor.

• To keep your lactation cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week.
• If you want to extend their shelf life, place the cookies in the refrigerator. This will keep them fresh for up to two weeks.
• For longer storage, consider freezing the cookies. First, allow them to cool completely on a wire rack.
• Once cooled, arrange the cookies in a single layer on a baking sheet and place them in the freezer for about an hour. This prevents them from sticking together.
• After the initial freeze, transfer the cookies to a freezer-safe bag or container. Be sure to label the container with the date.
• When you're ready to enjoy a cookie, simply take it out of the freezer and let it thaw at room temperature for about 15-20 minutes.
• If you prefer warm cookies, you can reheat them in the oven at 350°F (175°C) for about 5 minutes or until they are warm and gooey.
• For a quick fix, you can also microwave a frozen cookie for about 10-15 seconds. Be cautious not to overheat, as this can make the chocolate chips too hot.
• To maintain the best texture and flavor, avoid storing the cookies in direct sunlight or in a humid environment.
• If you plan to freeze the cookie dough, scoop the dough into individual portions and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.
• When ready to bake, you can place the frozen dough directly on a baking sheet and bake at 350°F (175°C) for an additional 2-3 minutes longer than the original baking time.

• Preheat your oven to 300°F (150°C). Place the lactation cookies on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 5-10 minutes until they are warmed through.

• Use a microwave for a quick reheat. Place a lactation cookie on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 10-15 seconds. Check the warmth and add a few more seconds if needed.

• For a toaster oven, set it to 300°F (150°C). Place the lactation cookies on the rack or a baking sheet and heat for 5-7 minutes until they are warm and slightly crispy.

• If you prefer a softer texture, wrap a lactation cookie in a damp paper towel and place it in a steamer basket over boiling water for about 1-2 minutes. This method helps retain moisture.

• For a stovetop method, use a non-stick skillet over low heat. Place the lactation cookies in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.

• If you have an air fryer, preheat it to 300°F (150°C). Place the lactation cookies in the basket in a single layer and heat for 3-5 minutes. This method will give them a slightly crispy exterior while keeping the inside soft.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Large bowl: Essential for creaming together the butter and brown sugar, and for mixing the wet and dry ingredients.

• Separate bowl: Needed to combine the flour, baking soda, and salt before adding them to the wet mixture.

• Mixer: Useful for creaming the butter and brown sugar, and for mixing in the eggs and vanilla.

• Spatula: Handy for scraping down the sides of the bowl and folding in the chocolate chips.

• Measuring cups: Required for accurately measuring out ingredients like oats, flour, and sugar.

• Measuring spoons: Necessary for measuring smaller quantities like flaxseed meal, brewer's yeast, and vanilla extract.

• Baking sheet: Used to place the spoonfuls of dough on for baking.

• Wire rack: Important for allowing the cookies to cool properly after baking.

• Spoon: Useful for dropping spoonfuls of dough onto the baking sheet.

• Cooling rack: Another term for the wire rack where the cookies will cool.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This reduces prep time and ensures a smoother process.

Use a stand mixer: A stand mixer can quickly cream the butter and sugar, and mix the dough efficiently.

Pre-scoop dough: Use a cookie scoop to portion out the dough onto a baking sheet before baking. This ensures uniform cookies and saves time.

Batch baking: Bake multiple batches at once if you have a large oven. This cuts down on overall baking time.

Cool on wire racks: Transfer cookies to wire racks immediately after baking to cool faster and free up baking sheets for the next batch.