As I am breastfeeding our baby Gabriel, I make these lactation cookies quite often to boost my breast milk supply. The brewer’s yeast, flaxseeds and oats are the milk-boosting ingredients so don’t feel tempted to leave them out.
Brewer’s yeast is very different to baking yeast so be sure to get the correct kind. It’s usually available at health food shops.
I love making these with dark chocolate chunks but you could use hazelnuts and raisins, white chocolate and cranberries or whatever filling you like.
Lactation cookies (sugar-free and dairy-free)
(Makes around 30 small cookies)
180g dark chocolate (sugar-free), finely chopped (I love this Cavalier chocolate from Waitrose)
300g plain flour
140g porridge oats
3tbsp brewer’s yeast
2tsp vanilla extract
2 free-range eggs (room temperature)
275g xylitol (or 300g caster sugar for non sugar-free version)
100g coconut oil
125g vegan butter
2tbsp ground flaxseed
4tbsp water (to mix with the flaxseed)
1 1/2tsp baking powder
1 tsp salt
Preheat the oven to 180C and line three baking trays with reusable baking parchment.
Mix the flaxseed with the water in a small bowl, stir and leave aside for five minutes.
Sift the flour, baking powder, salt and brewer’s yeast in a large mixing bowl. Mix together and add the oats and the chopped chocolate (or your chosen filling). Mix the dry ingredients together to combine.
In a separate bowl or a mixer beat the coconut oil, vegan butter and the xylitol (or sugar) together until creamy. Add the eggs one at a time and beat into the mixture. Next add the vanilla extract and the flaxseed mixture and mix together.
Stir the dry ingredients into the wet in three parts, stirring to mix each time until you have a damp cookie mixture.
Spoon dollops of the mixture out into the baking tray evenly spaced.
Place in the hot oven to bake for 12 minutes or so. As ovens vary massively, you may wish to check the cookies after 10 minutes or you may need to leave the cookies in for a further few minutes. Keep an eye on them to ensure they don’t burn.
Once baked remove from the oven and allow to cool completely on the trays. Once cooled, you can enjoy them. Store in an airtight container for up to a week. Or freeze for up to a month.
Read more about my favourite breastfeeding tips and must-haves here