Peanut Butter Chocolate Chip Lactation Cookies

Chewy chocolate chip peanut butter oatmeal cookies that just so happen to be perfect for breastfeeding moms! Loaded with oats, brewer’s yeast, flax and whole wheat flour, these are a delicious way to get your milk supply up!

Peanut Butter Chocolate Chip Lactation Cookies

Yield: 30 cookies

Ingredients:

120 milliliters / 4 fluid ounces water

26g (~4 tablespoons) ground flaxseed

130g (~1/2 cup) creamy peanut butter (recipe not yet tested with natural)

113g (1/2 cup) unsalted butter, softened at room temperature

234g (~1 cup packed) light brown sugar

100g (~1/2 cup) granulated sugar

15 milliliters / 1 tablespoon vanilla extract

126g (~1 cup) whole wheat pastry flour (or 158 grams / 5 1/2 ounces white whole wheat flour)

130g (~1 cup) all-purpose flour

48g (~6 tablespoons brewer’s yeast)

8g (1 teaspoon) baking soda

2g (1/2 teaspoon) salt

200g (~2 1/2 cups) rolled oats

125g (~3/4 cup) semi-sweet chocolate chips

125g (~3/4 cup) milk chocolate chips

regular or smoked flaky sea salt (optional)

Instructions:

Pre-heat oven to 350 degrees and line baking sheets with parchment paper

In a small bowl, stir together flaxseed and water; set aside

In a medium bowl, whisk together flours, brewer’s yeast, baking soda and salt; set aside

In the large bowl of an electric mixer, beat peanut butter, butter and sugars on medium-high speed for several minutes or until light and fluffy; scrape sides of the bowl with a spatula

Add flaxseed mixture and vanilla and mix on medium speed for one minute; reduce speed to low and add flour mixture

Stir in oats and chocolate chips

Scoop cookie dough with large cookie dough scoop (~3 tablespoons) onto prepared baking sheets; top with flaky sea salt

Bake for 10-12 minutes or until cookies appear set and edges are lightly browned; allow to cool before eating

Store in an airtight container at room temperature up to one week or freeze up to two months