Description
These soft chocolate chunk lactation cookies are loaded with milk-boosting ingredients like Brewers yeast, flaxseed, and oats. Make a big batch and freeze the cookie dough for an easy postpartum treat whenever the craving hits!
Ingredients
- 1 ½ cups oats (150g)
- 4 cups all-purpose flour (580g)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- ½ cup brewer’s yeast (80g)
- ½ cup ground flaxseed (55g)
- ½ teaspoon cinnamon
- 2 ½ sticks butter (20 tablespoons), softened to room temperature (270g)
- ½ cup coconut oil (100g)
- 1 ½ cups brown sugar (340g)
- 1 ½ cups granulated sugar (340g)
- 4 teaspoons pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 4 eggs, at room temperature
- 3 ½ cups chocolate chunks, chopped chocolate and/or regular or mini chocolate chips (475g)
- For garnish: flaky sea salt (optional)
Instructions
- In a food processor, process the oats until fine, making an ‘oat flour’. You can leave them whole, but I’ve tried both ways and really love the texture of these cookies made with oat flour.
- In a large bowl, combine the pulsed oats, 4 spooned and leveled cups of flour, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 ½ teaspoon kosher salt, ½ cup brewer’s yeast, ½ cup ground flaxseed and ½ teaspoon cinnamon, stir to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream 2 ½ sticks (20 tablespoons) butter and ½ cup coconut oil until light, about 2 minutes. Add 1 ½ cups brown sugar and 1 ½ cups sugar and cream for an additional 4-5 minutes, until very light and fluffy. Add the eggs one at a time, beating well after each addition for about 30 seconds. Add 4 teaspoons vanilla extract and 1 teaspoon lemon juice.
- Gradually add dry ingredients into the batter, mixing until just combined. This is a mega batch so your bowl will be FULL. Stir in the chocolate; I usually do this by hand.
- Line a baking tray with parchment paper or a baking mat and use a cookie scoop to scoop the cookies into 2-3 tablespoon-sized mounds. Place in the freezer for 1-2 hours.
- If you’re freezing the cookies, transfer them to a Ziploc or vacuum-sealed bag and store in the freezer for up to 6 months.
- If you’re baking the cookies, preheat oven to 350°F. Place cookie dough balls on lined baking tray 2 inches apart. Bake for 11-13 minutes until just BARELY golden on top. Do NOT overbake these! It’s better to slightly underbake than overbake; keep a close eye out because all ovens are different, and if you change the size of the cookie, the baking time will vary.
- Sprinkle with flaky sea salt immediately if you’re feeling fancy like that.
Notes
If your cookies stay pretty mounded, simply hold onto both sides of the pan and smack it down on your counter a few times to get the cookies to settle. These are not thin and crispy cookies, they are supposed to be soft and thick in the center.
You can use a drinking glass or a round cookie cutter to gently swirl each cookie into a circular shape as soon as it comes out of the oven to ‘reform’ it, if they spread too much or look a little wonky.
Lemon juice: the best chocolate chip cookie recipe I ever made included lemon juice, and now I nearly always include it. The purpose is to react with baking soda to enhance the cookie’s rise and tenderness. You absolutely do not taste the lemon. However, if you want, you can omit it.
This is a big batch recipe. It is designed to prep cookie dough balls to store in the freezer during the crazy newborn era. However, feel free to halve the recipe for a smaller batch, if you want.
Refer to above blog post for ingredient information, step-by-step photos, expert tips, and answers to frequently asked questions.
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Nutrition
- Serving Size: 1 cookie (3 tablespoon scoop)
- Calories: 184
- Sugar: 14.5 g
- Sodium: 75.9 mg
- Fat: 8.7 g
- Carbohydrates: 23.8 g
- Fiber: 1.6 g
- Protein: 3.1 g
- Cholesterol: 22.5 mg