Lactation Cookies Recipe

Rolled oats: A whole grain that adds texture and fiber to the cookies.

Whole wheat flour: Provides a nutty flavor and additional nutrients compared to all-purpose flour.

Butter: Adds richness and helps bind the ingredients together.

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

Brewer's yeast: Known for its lactation-boosting properties, it also adds a slightly nutty flavor.

Flaxseed meal: Adds omega-3 fatty acids and fiber, enhancing the nutritional value.

Baking soda: Helps the cookies rise and become fluffy.

Vanilla extract: Adds a sweet, aromatic flavor to the cookies.

Water: Helps to achieve the desired dough consistency.

Eggs: Acts as a binding agent and adds moisture to the cookies.

Chocolate chips: Adds sweetness and a delightful chocolate flavor to the cookies.

When creaming together the butter and brown sugar, ensure the butter is softened but not melted. This will help incorporate air into the mixture, resulting in a lighter and fluffier cookie texture.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also rich in nutrients.

• 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.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free option that provides a similar consistency and a slight coconut flavor.

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

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

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

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

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the cookies.

• water - Substitute with milk: Milk adds extra richness and moisture to the dough.

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

• chocolate chips - Substitute with carob chips: Carob chips are a caffeine-free alternative that provides a similar sweetness and texture.

• To keep your lactation cookies fresh and delicious, store them in an airtight container at room temperature. This will maintain their texture and flavor for up to a week.
• If you want to extend their shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag. They will stay fresh for up to two weeks in the fridge.
• For longer storage, consider freezing the cookies. First, allow them to cool completely. Then, arrange them in a single layer on a baking sheet and place the sheet in the freezer. Once the cookies are frozen solid, transfer them to a freezer-safe container or a resealable plastic bag. This method prevents them from sticking together.
• When you're ready to enjoy a frozen cookie, simply take it out of the freezer and let it thaw at room temperature for about 15-20 minutes. Alternatively, you can warm it up in the microwave for a few seconds for a freshly-baked taste.
• If you prefer to freeze the cookie dough instead of the baked cookies, scoop the dough into individual portions and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe container or bag. When you're ready to bake, you can place the frozen dough directly on a baking sheet and bake as directed, adding a couple of extra minutes to the baking time.
• Label your containers or bags with the date to keep track of how long they’ve been stored. This helps ensure you enjoy your lactation cookies at their best quality.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the lactation cookies on a baking sheet.
  3. Cover the cookies with aluminum foil to prevent them from drying out.
  4. Heat for about 5-10 minutes or until they are warmed through.
  5. Remove from the oven and let them cool slightly before enjoying.

• Microwave Method:

  1. Place a few lactation cookies on a microwave-safe plate.
  2. Cover the cookies with a damp paper towel to keep them moist.
  3. Microwave on medium power for 15-20 seconds.
  4. Check if they are warm enough; if not, continue heating in 10-second intervals.
  5. Let them sit for a minute before eating to avoid burning your mouth.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the lactation cookies directly on the toaster oven rack or on a small baking sheet.
  3. Heat for about 5-7 minutes or until they are warmed through.
  4. Remove carefully and let them cool slightly before enjoying.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the lactation cookies in the air fryer basket in a single layer.
  3. Heat for about 3-5 minutes, checking frequently to avoid overcooking.
  4. Remove and let them cool slightly before enjoying.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over low heat.
  2. Place the lactation cookies in the skillet.
  3. Cover with a lid to trap the heat and moisture.
  4. Heat for about 2-3 minutes on each side or until warmed through.
  5. Remove from the skillet and let them cool slightly before enjoying.

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

• Large mixing bowl: Used to cream together the butter and brown sugar, and to mix the wet and dry ingredients.

• Separate bowl: Used to combine the whole wheat flour, baking soda, brewer's yeast, and flaxseed meal.

• Electric mixer: Helps in creaming the butter and brown sugar, and in beating the eggs into the mixture.

• Measuring cups: Used to measure out the rolled oats, whole wheat flour, butter, brown sugar, brewer's yeast, and chocolate chips.

• Measuring spoons: Used to measure out the flaxseed meal, baking soda, vanilla extract, and water.

• Spatula: Used to scrape down the sides of the mixing bowl and to fold in the rolled oats and chocolate chips.

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

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent sticking.

• Cooling rack: Used to cool the cookies completely after they have been baked.

• Spoon or cookie scoop: Used to drop spoonfuls of dough onto the baking sheet.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

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

Batch baking: Use multiple baking sheets to bake more cookies at once, reducing overall baking time.

Pre-scoop dough: Scoop all the dough onto baking sheets before baking to save time between batches.

Quick cooling: Transfer cookies to a wire rack immediately after baking to cool faster and free up baking sheets.