Gluten Free Lactation Cookies
Serves 2410 mins prep10 mins cook
Supporting milk supply while still enjoying something sweet was very important to me during my breastfeeding journey, and these healthy gluten free lactation cookies did the trick. I use oats, flaxseed, and brewer’s yeast for cookies with a classic soft center and crispy edge. Best of all, I have these ready in just 20 minutes, leaving me plenty of time to focus on nursing.
0 servings
What you need
tsp fine sea salt
tbsp coconut oil
tbsp water
tsp vanilla extract
cup rolled oats
cup coconut sugar
tsp baking soda
tbsp ground flaxseed
Instructions
0 Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silpat. 1 Pour 1.5 cups of oats into a blender, and process them into a fine flour. (Don't take the blender lid off right away-- set the blender aside while the flour settles.) 2 In a large bowl combine the ground flax seeds with the water, and stir well to mix. Let sit for 5-10 minutes. 3 Add in the coconut oil, coconut sugar, debittered brewer's yeast, vanilla, baking soda, and salt, and stir again until well combined. 4 Gradually stir in the oat flour until a dough is formed, then fold in the 1 cup of oats and dark chocolate chips. 5 Drop the dough by heaping tablespoons onto the lined baking sheet, then use your fingers or a back of the spoon to flatten the cookies. 6 Bake at 350F for 10-12 minutes, until the cookies are lightly golden around the edges. 7 At 10 minutes your cookies will be crisp around the edges but nice and soft in the center (they’ll become more crispy the longer you bake them). Let the cookies cool before serving.View original recipe