Lactation Cookie Recipe {Dairy, Egg, and Peanut Free Options}

If you are nursing a little one and haven't heard about lactation cookies... well, you're in luck! Essentially a Lactation is cookie is pretty much what it sounds like. It's a cookie you can eat to help with your lactation {milk production}. The cookies are full of yummy and super healthy ingredients to help give your body a little boost! 

Nursing a baby takes a lot from us moms (literally!) and sometimes we just need a little something extra to help us get through it. Plus, it doesn't hurt that they taste so darn yummy! I have to make these in 1/2 batches so that when I eat them all in 2 days I don't feel so terrible. AND, as an added bonus... when your hubby says so sweetly, "haven't you had enough cookies?" you can sincerely reply, "NO. They are for the baby and I need to eat them!". Ha!

Seriously... doesn't just looking at the picture make you drool!? Well, wipe off your keyboard and write down the ingredients so you can make some of your own! If you scroll down to the bottom of the recipe you can find some *egg, **dairy, and **peanut free options too! 

Lactation Cookie Recipe
Servings: Approx 3 dozen cookies

1 c butter
1 c granulated sugar
1 c brown sugar
4 T water
2 T flax seed meal
2 eggs
1 t. vanilla
2 c flour
1 t. baking soda
1 t. salt
3 c oats (steel cut if possible)
1 c chocolate chips
2-4 T Brewer's Yeast

Turn oven to 350ºF
In a small bowl, mix flax seed meal and water. Set aside for 3-5 minutes.
In mixing bowl add butter and sugars. Cream together. Then add remaining ingredients, including flax seed mixture and thoroughly combine.
Use a cookie or ice cream scoop to form cookies on a parchment paper lined baking sheet.
Bake 10-12 minutes or until edges are slightly browned. Let them rest on the baking sheet for 2 minutes before moving them to a cooling rack.

A couple tips:
I was able to find both the flax seed meal and the Brewer's Yeast at my local health food store. Be sure to find the un-bittered or less bittered yeast.

I actually almost always add heaping teaspoons of baking soda. I also add about a tablespoon of vinegar to my cookies. It helps them to fluff up a little more.... and I like really fluffy, almost cake-like cookies. Ya, I'm weird like that! ♥

If you want a sweeter cookies, add about 2 tablespoons of honey to your recipe.

I recommend starting with just @ tablespoons of the Brewer's Yeast... it can be quite strong!

You can also add peanut butter (about 1/2 cup) to your bowl to give your cookies a little extra bit of yummy-ness!

*For egg-free cookies:
I use egg-replacer in my cookies because we sadly also have an egg allergy in our home. You can follow the instructions to replace your two eggs (which is 1-1/2 t. egg replacer mixed with 2 T water) or do what I do and adjust it slightly. I like to add 3 (heaping) teaspoons of egg replacer mixed with 3 T of water. I find that it mixes and cooks up better.

**For dairy-free cookies:
Again, we have a dairy allergy in our home. It is also a common allergen that doctors will ask nursing mothers to take out of their diet to help fussy or reflux babies. I use Fleischmann's Unsalted margarine in my cookies as a substitute for butter. I am sure you could use coconut butter instead... though I have not tried it, so if you do and it works, please let me know!!

I also use the chocolate chips or chocolate chunks by Enjoy Life. They are free of the top 8 allergens and taste delicious!

**Peanut-free cookies:
You don't have to use any kind of nut butter in your cookies, but I like the taste of it! Instead of using peanut butter I use almond butter in my cookies (because, again we have a peanut allergy in our home). I have found that the Kirkland brand of almond butter (from Costco) is peanut free!! Yay!!!!!!!

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Now that you see how easy they are to make, go make a batch and try not to eat them all!

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