"Lactation cookies are meant to help a woman produce really plentiful milk, but also really quality milk," Daphne says.
Pro tip: Daphne likes to use a half-and-half flour combination of whole wheat and almond flour to make the batter. Plus, she says they freeze beautifully!
- 3 cups old-fashioned rolled oats
- ¾ cups flour
- 5 tablespoons brewer's yeast
- 3 tablespoons ground flaxseed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, at room temperature (or 1 stick)
- ½ cup virgin coconut oil
- 1 ¼ cups cane sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips
- ½ cup unsweetened coconut flakes
Preheat oven to 350˚F. Line two large baking sheets with parchment paper and set aside.
In a large mixing bowl, combine rolled oats, flour, yeast, flaxseed, baking powder, baking soda, cinnamon, cardamom and salt.
In a separate large mixing bowl, beat butter and coconut oil on medium speed until creamy. Add sugar and beat until combined, scraping down the sides of the bowl as needed. Add egg and yolk and beat until combined. Add vanilla and beat until combined. Gradually add dry ingredients, beating on low speed until just combined. With a wooden spoon or spatula, stir in chocolate chips and coconut flakes.
Scoop dough into 1-inch balls and arrange on the baking sheet about 2-inches apart. Bake for 14 to 18 minutes or until the bottoms are golden. The tops will be somewhat soft but will harden as they cool.