Peanut Butter Chocolate Chip Lactation Cookies

Peanut Butter Chocolate Chip Lactation Cookies that are Gluten-Free and Dairy-Free? What!?

These are quite possibly the best peanut butter chocolate chip (lactation) cookies ever--and they are gluten and dairy-free. Sweetened with coconut sugar and loaded with flavor, you would never guess they were for lactation, but they're filled with so much lactogenic goodness - rolled oats, ground flax, coconut oil, and brewer's yeast. Make these for yourself or for a breastfeeding mama friend in your life. You'll be happy you did. 

Lactation Cookie Recipe 

Makes about 2 1/2 dozen cookies 

 

2 cups of coconut sugar

1/3 cup organic extra-virgin coconut oil, melted

1 1/2 cups all-natural creamy peanut butter

3 eggs 

2 teaspoons pure vanilla extract

2 teaspoons baking soda

1/4 teaspoon Himalayan pink salt 

2 cups of organic rolled oats (certified gluten-free)

4 tablespoons Oat Mama Brewer's Yeast

2 tablespoons ground flax 

3/4 cup semi-sweet or dark chocolate chips (Guittard brand is dairy-free and delish)

 Directions

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. 

In a large bowl, mix coconut sugar, melted coconut oil, and peanut butter together until smooth. Add eggs, vanilla, baking soda, salt and mix well. Stir in the oats, brewer's yeast, ground flax and chocolate chips until fully incorporated. Then scoop a tablespoon amount of dough into the palms of your hands and roll into a ball, gently pressing to flatten once on the cookie sheet. Leave about an inch for spacing for each cookie. Bake for 10-12 minutes (you don't want to over bake these). Once cooled, store cookies in a seal-tight container for up to two weeks. 

 

Find more incredible lactation recipes in our new  cookbook Eat to Feed