Lactation Cookies Recipe

Gluten-free rolled oats: A nutritious whole grain that adds texture and fiber to the cookies.

Gluten-free flour: A blend of flours that provides the structure needed for baking without gluten.

Coconut sugar: A natural sweetener with a lower glycemic index than regular sugar.

Coconut oil: Adds moisture and a subtle coconut flavor to the cookies.

Brewer's yeast: Known for its lactation-boosting properties, it adds a slight nutty flavor.

Flaxseed meal: Provides additional fiber and omega-3 fatty acids, beneficial for overall health.

Baking soda: Helps the cookies rise and become fluffy.

Vanilla extract: Adds a rich, sweet flavor to the cookies.

Eggs: Bind the ingredients together and add richness to the dough.

Dark chocolate chips: Provide a delicious, slightly bitter contrast to the sweetness of the cookies.

When mixing the melted coconut oil and eggs into the dry ingredients, ensure that the coconut oil is not too hot. If the oil is too hot, it can start to cook the eggs prematurely, resulting in a less cohesive dough. Allow the coconut oil to cool slightly after melting before incorporating it into the mixture. This will help achieve a smoother and more uniform dough consistency.

• gluten-free rolled oats - Substitute with quinoa flakes: Quinoa flakes are also gluten-free and provide a similar texture and nutritional profile.

• gluten-free flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor, while also being rich in protein and healthy fats.

• coconut sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that can provide a similar level of sweetness and a slightly different but pleasant flavor.

• melted coconut oil - Substitute with ghee: Ghee is lactose-free and provides a rich, buttery flavor that can enhance the taste of the cookies.

• brewer's yeast - Substitute with nutritional yeast: Nutritional yeast is also rich in B vitamins and can provide a similar flavor profile.

• flaxseed meal - Substitute with chia seeds: Chia seeds can be ground into a meal and offer similar binding properties and nutritional benefits.

• baking soda - Substitute with baking powder: Baking powder can be used in a slightly larger amount to achieve the same leavening effect.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can enhance the overall taste of the cookies.

• large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoon water per egg) are a vegan alternative that can provide similar binding properties.

• dark chocolate chips - Substitute with carob chips: Carob chips are naturally sweet and caffeine-free, making them a good alternative to dark chocolate chips.

• To keep your lactation cookies fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to a week.
• If you want to extend their shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag, and they will last for up to two weeks.
• For longer storage, freezing is an excellent option. Arrange the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once the cookies are frozen, transfer them to a freezer-safe bag or container. Label with the date to keep track of their freshness. They can be stored in the freezer for up to three months.
• When you're ready to enjoy a cookie, simply take it out of the freezer and let it thaw at room temperature for about 15-20 minutes. Alternatively, you can warm it in the microwave for a few seconds for a freshly baked taste.
• If you prefer to freeze the cookie dough instead of the baked cookies, scoop the dough onto a baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container.
• When you want to bake the frozen dough, preheat your oven to 350°F (175°C) and place the frozen dough balls on a parchment-lined baking sheet. Bake for an additional 2-3 minutes longer than the original recipe time, or until the edges are golden brown.

• Preheat your oven to 300°F (150°C). Place the lactation cookies on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes, or until they are heated through and slightly crispy on the edges.

• Use a microwave for a quick reheat. Place a few cookies on a microwave-safe plate. Heat them on medium power for 15-20 seconds. Be cautious not to overheat, as this can make them too soft or chewy.

• For a toaster oven, set it to 300°F (150°C). Place the cookies directly on the rack or on a small baking sheet. Heat for 5-7 minutes, checking frequently to avoid over-browning.

• If you prefer a softer texture, wrap the cookies in a damp paper towel before microwaving. This method helps retain moisture, making the cookies soft and chewy.

• To reheat on the stovetop, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through.

• For an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the basket. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook.

• If you have a steam oven, set it to a low steam setting. Place the cookies on a baking tray and steam for 3-5 minutes. This method keeps the cookies moist and fresh.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat surface to place the cookie dough on for baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Large mixing bowl: Used to combine all the dry and wet ingredients.

• Measuring cups: Essential for accurately measuring the oats, flour, coconut sugar, and coconut oil.

• Measuring spoons: Used to measure smaller quantities like brewer's yeast, flaxseed meal, and baking soda.

• Spatula: Handy for mixing the ingredients together and folding in the chocolate chips.

• Spoon or cookie scoop: For dropping spoonfuls of dough onto the baking sheet.

• Wire rack: Allows the cookies to cool completely after baking.

• Cooling rack: Another term for a wire rack, used to cool the cookies.

• Whisk: Useful for beating the eggs before adding them to the mixture.

• Microwave-safe bowl: If you need to melt the coconut oil in the microwave.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a cookie scoop: A cookie scoop ensures uniform cookie sizes and speeds up the dough portioning.

Melt coconut oil in advance: Melt the coconut oil before starting to save time when mixing.

Combine dry ingredients first: Mixing all dry ingredients together first ensures even distribution and saves time.

Batch bake: Bake multiple cookies at once by using multiple baking sheets.

Cool on wire rack: Transfer cookies to a wire rack immediately to cool faster and free up the baking sheet.