Description
Sourdough lactation cookies are the absolute best snack for midnight breastfeeding sessions and morning coffee breaks… These cookies are perfectly chewy and chock full of milk-boosting ingredients like oats, flax and brewers yeast!
Ingredients
Units
Scale
- 3 cups organic rolled oats
- 1 1/2 cups freshly milled soft white wheat, spelt or all-purpose flour
- 5 tablespoons brewers yeast
- 3 tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 12 tablespoons butter
- 4 tablespoons coconut oil (can sub with olive oil, avocado oil, beef tallow or more butter)
- 1 1/2 cups brown sugar or turbinado
- 1 large egg + 1 large egg yolk
- 1/2 cup sourdough discard
- 2 teaspoons vanilla
- 2 cups chocolate chips/chunks
Instructions
- Preheat oven the 350 degrees F.
- In a large bowl, add the oats, flour, yeast, flaxseed, baking powder, baking soda, cinnamon and salt.
- In the bowl of a stand mixer, beat butter and coconut oil until creamy. Add brown sugar and beat on until fluffy, scraping down the sides of the bowl to make sure it is well incorporated. Add in the egg and egg yolk, vanilla extract, and sourdough discard and beat until combined again.
- Gradually add in the dry ingredients, beating on low speed. Add chocolate chips and mix until evenly distributed.
- Scoop the dough into 1-inch rounds using a melon scooper. Cover a baking sheet with parchment paper and place cookie dough balls about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are just slightly golden. Remove the cookie sheet from the oven. Using a fork gently press down on each cookie to slightly flatten. Don’t move the cookies until totally cooled.
- Store in an airtight container for up to 1 week or freeze in a ziploc freezer bag for up to 6 months.
Notes
- If you don’t have sourdough discard you can omit it without much change to texture.
- I have made these cookies with turbinado and they are great.
TO LONG FERMENT: After the dough is completely mixed, wrap it in plastic wrap and place it in the refrigerator overnight or up to several days.
Freezer Instructions: These cookies freeze well. Scoop cookie dough into balls and place on a cookie sheet. Flash freeze for about 1 hour and place in a ziploc freezer bag for up to 6 months. Remove only the number of cookies you need and bake. Add 1-3 additional minutes of baking time for frozen cookie dough balls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes