Lactation Cookie Recipe By Rebecca Armour
Recipe maker and mum Rebecca Armour, the clever hands behind @rawbeccabites_, knows her way around a good snack.
These lactation cookies became a go-to during the early days of motherhood. Made with oats, flaxseeds, brewer’s yeast, almond butter and plenty of dark chocolate, they’re hearty, easy to grab and made for those moments when sitting down to a proper meal feels slightly ambitious.
Bec shares her recipe with the Milk Journal below.
Lactation Cookie Recipe
What you need:
2 1/2 cup oats
1 cup flour
2 tsp cinnamon
1/4 cup ground flaxseeds
1/4 cup brewers yeast
1/2 tsp baking soda
1 tsp vanilla bean
120g butter, melted
1/3 cup coconut oil, melted
1/2 cup coconut sugar
2 eggs
1/4 cup almond butter
1/2 cup dark chocolate, chopped
How to:
- Preheat oven to 180C and line a large baking tray with baking paper.
- In a large bowl, combine the oats, flour, cinnamon, ground flaxseeds, brewer’s yeast and baking soda.
- In a separate bowl, whisk together the melted butter, melted coconut oil, coconut sugar, eggs, almond butter and vanilla until smooth and well combined.
- Pour the wet mixture into the dry ingredients and mix until a thick cookie dough forms. Fold through the chopped dark chocolate.
- Scoop the mixture into balls (around 2 tablespoons per cookie) and place onto the prepared tray.
- Gently flatten each one with your fingers, as they won’t spread dramatically while baking.
- Bake for approximately 12 minutes, or until the edges are lightly golden while the centres are still slightly soft.
- Allow to cool for 5–10 minutes before transferring to a wire rack.
- The cookies will firm up as they cool.
