Lactation cookies

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Ingredients

• 3 cups rolled oats (the chunky kind!)
• 1 ½ cups all-purpose flour (go organic if you can 💚)
• 5 tbsp brewer’s yeast (milk magic✨)
• 3 tbsp ground flaxseed
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• 12 tbsp unsalted butter (soft & dreamy)
• 4 tbsp coconut oil (hello, flavor boost!)
• 1 ½ cups cane sugar (sweet but not too sweet)
• 1 large egg + 1 yolk (extra gooey!)
• 2 tsp vanilla extract
• 1 ½ cups dark chocolate chips or chunks (Ghirardelli = chef’s kiss 😘)

Optional glow-ups:

• flaked coconut
• chopped almonds
• a spoonful or two of almond butter

Instructions

• 01
  Preheat your oven to 350°F.
• 02
  In a big bowl, mix: oats, flour, yeast, flaxseed, baking powder, soda, cinnamon & salt.
• 03
  In another bowl (or stand mixer), beat the butter & coconut oil until creamy.
• 04
  Add sugar and keep beating till fluffy (about 4-5 mins). Scrape those sides!
• 05
  Toss in the egg + yolk. Mix well (2-3 mins).
• 06
  Add vanilla, mix again.
• 07
  Slowly add dry stuff to wet stuff. Mix on low just until it comes together.
• 08
  Stir in chocolate chips with a spatula — evenly, please!
• 09
  Scoop dough into cute little 1-inch balls (ice cream scoop = bestie).
• 10
  Place on a baking sheet, 2 inches apart.
• 11
  Bake for 10–14 mins till the bottoms are golden.
• 12
  Let them cool before storing (if you can wait that long 😋).

Tips

• Freezer-friendly! Scoop dough, freeze on tray for 2 hrs, then pop into a ziplock. Bake straight from frozen — maybe add 1–2 mins.
• No coconut oil? All butter works fine! Just note: more coconut oil = more cookie spread. Less fat = drier cookies.
• Want to go wholesome? Sub ½ cup whole wheat flour — more than that gets crumbly.
• You can cut sugar by ¼ cup. Still delish!
• Haven’t tested vegan/gluten-free versions — proceed with caution & creativity!
• You can bump up the brewer’s yeast by 1–2 tbsp if you want a lil’ extra milk magic.