YIE LD: 2-3 DOZE N COOK IE S

OATMEAL CHOCOLATE CHIP LACTATION COOKIES

PR E P TIM E :15 M INU TE S COOK TIM E :10 M INU TE S

Bake up a special treat for the new mom in your life.  Skip the lactation
cookies that are all cookie and no lactation – these are the galactagogue-
filled treats you need.

INGREDIENTS:
• 2 sticks (1 cup) butter, room temperature
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla
• 1 1/2 cups flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3 tablespoons ground flaxseed
• 1/3 cup brewer’s yeast
• 2 tablespoons almond butter (substitute in peanut butter or leave out altogether)
• 3 cups old-fashioned rolled oats
• 1 1/2 cups chocolate chips

DIRECTIONS:
1. Preheat oven to 350°F.  Line two baking sheets with silicone baking mats or parchment paper.

2. Using a mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about
5 minutes.  Beat in the eggs, one at a time, followed by the vanilla.

3. Whisk together the flour, salt, baking powder, flaxseed, and brewer’s yeast.  Add this to the mixing
bowl and beat until just combined.

4. Add the almond butter (optional) and oatmeal, mixing again until just combined.  Stir in the chocolate
chips.

5. Drop 1.5 tablespoons of dough onto the lined cookie sheets.  Bake 10-12 minutes, or until the bottom is
golden brown.  Cookies will puff up a bit in the oven; if you prefer flatter cookies, press down on the
top of each cookie with the underside of a spatula.  Cool on the baking sheet for 10 minutes, then
transfer to a wire rack to cool completely.

6. Store cookies in an air-tight container for up to a week; cookies will keep frozen for up to 3 months.
A Bunsen Burner Bakery Original Protocol

This delicious recipe brought to you by Bunsen Burner Bakery

https://www.bunsenburnerbakery.com/lactation-cookies-oatmeal-chocolate-chip/