Lactation Cookies
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Cook time: 
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Serves: 3½ dozen cookies
  • 2 Tbsp ground flaxseed
  • ¼ cup water
  • 1 cup unsalted butter, softened
  • ½ cup white sugar
  • 1 cup brown sugar
  • 3 egg yolks
  • 1½ tsp pure vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup brewer's yeast
  • 1 Tbsp wheat germ
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cream of tartar
  • 2½ cups old-fashioned oats
  • 1 cup chocolate chips
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper, if desired, and set aside.
  2. Mix flaxseed with water in small bowl and let soak for 5 minutes.
  3. Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate, scraping down the sides as needed. Mix in the flaxseed mixture.
  4. In a separate large bowl, whisk together flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar; add to butter mixture and mix until just combined. Fold oats and chocolate chips into the dough.
  5. Drop walnut-sized dough balls and place 2 inches apart onto a baking sheet. Bake 10 to 12 minutes or until edges are slightly golden. Allow the cookies to cool slightly on the baking sheet before removing to a wire rack to cool completely.
Recipe slightly adapted from All Recipes

To make these as an oatmeal cookie without lactation perks, omit the brewer's yeast and increase the wheat germ to 3 tablespoons.
Nutrition Information
Serving size: 1 cookie Calories: 159 Fat: 7.5 Carbohydrates: 21.4 Sugar: 8.3 Sodium: 72 Fiber: 0.8 Protein: 2.6 Cholesterol: 31
Recipe by Prevention RD at