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The BEST Lactation Cookies (Dairy Free)
Made with oatmeal, flax, and brewer's yeast, these dairy-free lactation cookies are hands-down the BEST. Delicious, easy to make, and great for increasing milk supply (or just having a yummy postpartum treat)!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes minutes
Cook Time 12 minutes minutes
Total Time 22 minutes minutes
Servings 32 Cookies
Calories 147 kcal
3 cups old-fashioned rolled oats 1 cup whole wheat flour 1/3 cup brewer's yeast 1/4 cup ground flaxseed 1/2 tsp ground cinnamon 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 cup coconut oil slightly melted 1 cup raw cane sugar 2 large eggs 2 tsp vanilla extract 1/4 cup almond milk 1 cup dark chocolate chips dairy-free
Preheat the oven to 350 degrees F.
Mix the oats, flour, brewer's yeast, flaxseed, cinnamon, baking powder, baking soda, and salt together in a mixing bowl.
In a separate bowl, mix the coconut oil, sugar, eggs, vanilla, and almond milk together.
Pour the liquid ingredients into the dry ingredients and mix together.
Fold the chocolate chips into the dough.
Form the dough into cookies on a baking sheet lined with parchment paper.
Bake for about 12-15 minutes.
Enjoy or store for later!
Add a sprinkle of sea salt on top of each cookie to make these extra delicious!
Lactation cookies can be stored at room temperature for 2-3 days, in the refrigerator for 5-7 days, and the freezer for up to 3 months.
Serving: 1 Cookie | Calories: 147 kcal | Carbohydrates: 19 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 12 mg | Sodium: 62 mg | Potassium: 158 mg | Fiber: 2 g | Sugar: 8 g | Vitamin A: 18 IU | Vitamin C: 1 mg | Calcium: 36 mg | Iron: 1 mg