295g (3 cups) rolled oats
190g (1 + 1/2 cups) all-purpose flour
50g (5 tablespoons) brewers yeast (I get mine from Bin Inn)
30g (3 tablespoons) ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
170g (12 tablespoons) butter, softened
65 mls (1/3 cup) virgin coconut oil or flavourless oil
200g (1 cup) soft brown sugar
100g (1/2 cup) white sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
170g (1+ 1/2 cups) dark chocolate, roughly chopped (I like Whittakers)
- Preheat the oven the 175C (350F) and line two trays with baking paper.
- In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
- Cream the butter, oil and both sugars together until light an fluffy, making sure you scrape the sides of the bowl as you go. Add in the egg, egg yolk and vanilla beating until combined.
- Using a wooden spoon, fold in the dry ingredients until just combined and mixed. Stir in the chocolate chunks.
- Roll dough into walnut-sized balls and place on baking tray about 4cm apart. Slightly flatten the balls down with a fork.
- Bake cookies for 12 minutes or until the cookies can slide on the baking tray when gently pushed.
NOTES: – These cookies freeze really well before they’re baked! Just freeze the uncooked cookie dough on a baking tray until the balls harden, then transfer into a freezer bag. By Sarah Sears Adapted from How Sweet Eats
PRO TIPS, TRICKS & EXTRAS
Do these chocolate chunk lactation cookies really work?
Honestly, I don’t know! But I do know that they are loaded with ingredients that are said to boost milk supply like oats, LSA (linseed, sunflower seeds and almonds), brewer’s yeast and cinnamon. I couldn’t survive without them after giving birth to my daughter Isla and many of my mumma friends have said the same thing. I didn’t know what they were until my sister-in-law kindly baked me a batch and then I became totally hooked.