Oatmeal Chocolate Chip Lactation Cookies
November 8, 2018
Not only is this cookie nutritious and delicious, by adding oats, brewer’s yeast and flaxseed, it helps boost breastfeeding moms’ milk supply.
The benefits of eating whole grains, such as oats, are so important to the health of everyone, but especially support lactation in breastfeeding moms. Brewer’s yeast is a source of B vitamins, chromium, selenium and protein; while flaxseed provides fiber, omega-3 fatty acids, vitamins E and B, calcium, iron and potassium. Whole flaxseed should be ground for the most nutritional benefit.
For an even healthier cookie, we substituted half the butter with unsweetened applesauce, and more than half the all-purpose white flour with white whole-wheat flour. White whole-wheat flour has the same nutritional value of whole-wheat flour, but is a different variety of wheat with a milder flavor.
Preparation time: 30 minutes
Baking Time: 50-60 minutes
Total time: 80 to 90 minutes
- 3 cups old-fashioned oats
- 1 cup white whole-wheat flour
- ¾ cup all-purpose white flour
- 5 tablespoons brewer’s yeast powder (found at whole foods or health food stores)
- ¼ cup ground flaxseed (use coffee or spice grinder to grind whole flaxseed into powder)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened at room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup unsweetened applesauce
- 1 ½ cups semisweet chocolate chips
- In a large bowl, mix together the oats, white whole-wheat and all-purpose flours, yeast powder, flaxseed, cinnamon, baking soda and salt in a large bowl. Set aside.
- Use an electric mixer to beat together the butter and brown and granulated sugars on medium speed for several minutes.
- Add eggs and vanilla and beat until incorporated a few more minutes.
- Add applesauce and mix about 30 seconds until incorporated.
- Reduce mixer speed to low and gradually add the dry ingredients until combined.
- Stir in chocolate chips at lowest speed just enough so they are evenly mixed into the dough.
- At this point chill dough for an hour or overnight. (This step can be eliminated, however, chilling cookie dough solidifies the fat so when baked the cookies spread less and hold together better.)
- When ready to bake cookies, preheat oven to 350° F. Lightly coat baking sheet with cooking spray.
- Use a ¼ cup to measure dough. Scoop dough on baking sheet. You may need a small spoon to scoop out dough. Flatten cookie slightly with your hand. (Yes, cookies will be sticky!) Space cookies 2” apart.
- Bake for 12-14 minutes. Cookies are done when bottom of cookies are slightly browned and cookie is soft to touch but bounces back when touched lightly with finger.
- Cool cookies on baking sheet a few minutes before removing to wire rack with spatula to cool completely. Store in air tight plastic container.
Makes two dozen cookies.
Per one cookie: 203.8 calories; 7.5g total fat (3.8g saturated, 0.9g polyunsaturated, 1.5g monounsaturated); 52.6mg sodium; 10.3mg cholesterol; 34.7g carbohydrate; 2.5g fiber; 17.2g sugars; 3.4g protein; 175.8mg potassium.