A delicious and nutritious lactation cookie recipe that just might increase a new mama’s milk supply!
- 1 cup peanut butter (creamy or crunchy)
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1–2 ripe bananas, mashed (I usually use one because I like a denser cookie)
- 1–1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1–3/4 cups quick-cooking or old-fashioned oats
- 1 cup ground flaxseed
- 3 tablespoons brewer’s yeast (found at health food stores)
- 1–1/2 cups dark chocolate chips
- Preheat oven to 350°F.
- In the bowl of an electric mixer, cream the butter, peanut butter and brown sugar until smooth and creamy. Beat in the eggs and vanilla. Add the mashed banana and mix until just combined.
- Mix in the flour, baking soda and salt. Add the oats, flax and brewer’s yeast until well combined. Stir in the chocolate chips.
- Drop heaping balls of dough onto greased baking sheets. Bake for 12 minutes, rotating sheets halfway through, until cookies are set and starting to brown. Let cool for 5 minutes on cookie sheets, then transfer to wire racks to cool completely.
I have left the banana out of the recipe completely a few times and the cookies still taste great. With two bananas, they are really moist and hearty. With one banana (my favorite way!), they are a bit denser yet still moist and hearty. Without the bananas, they are quite dense and hearty.
Be sure to try my No-Bake Lactation Bites as well. They’re easy and awesome!