Titling these “World’s Best Cookie” wouldn’t even be a bit hyperbolic either, because anyone who eats them, nursing mom, man, or child has all said the same thing – these cookies are the BEST! Make and freeze them for a new mom in your life, or just bring her a fresh batch straight from the oven. And make a few extras to keep for yourself.
Okay, one – just because they say ‘lactation cookies’ doesn’t mean it’s going to make you if you aren’t already a nursing mom. Let’s just clear that up right now. Biology, people. I mean they could be called ‘drool cookies’ for all I care. And two – They are THAT good that they WILL make anyone drool. BUT, for new moms, the ingredients in these cookies are really delicious, healthy, good for you and good for getting that milk production going. Two simple ingredients really jump start all that stuff, and I was fortunate to be bestowed a batch when I came home after Emmett.
One of my dearest friends wanted to stop by and bring a batch over for me when we finally got nestled back in at home. She had been a huge support for me through my pregnancy, a sounding board, support system and listener when I went through my birth and recovery. She was the recipient of lots of late night text messages when I needed them most. She made all of the things that make a new mom feel alone, a lot less lonely. Ben and I ate the crap out of these cookies, and Kabri was kind enough to give me the recipe and be a true friend. These cookies are her go-to gift for new moms. And I know since I’m not the only one that has had kids recently – she makes these for all the guy’s in our construction office who’s wives have new kiddos. So, she’s been making them A LOT lately.
I’ve made variations of her original recipe each time I’ve made them, adjusting things here and there depending on what I had on hand or what mood I was in, and no matter what they always turn out delicious. These cookies are substantial. They are not dainty, they are filling and full of warm, cozy flavors.
The addition of brewers yeast and flaxseed pack a one-two punch for new moms. If you’re not in the mood to have a beer, this does the same thing, helping usher in your milk supply. Flaxseed helps with this too, and provides healthy fats to your system, which are also good for your heart health. Truth be told, I add in a quarter teaspoon of brewers yeast and a teaspoon of ground flaxseed to my smoothies in the morning.
You can make and modify these cookies however you want. They are thick, and dense, packed with oats, coconut, chocolate and nuts if you would like. I have been known to microwave mine for a couple seconds just to get the chocolate to start melting again. AND be sure to follow my tutorial on how to freeze cookies! Freeze them for when you just want one or two, or make half a batch and freeze the other half to gift to a new mom.
World's Best Lactation Cookies with Dark Chocolate and Coconut
- 3 cups Old Fashioned Oats
- 1 1/2 cups Flour
- 5 Tbsp Brewers Yeast
- 3 Tbsp Ground Flaxseed
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 12 Tbsp Unsalted Butter, Cubed
- 4 Tbsp Virgin Coconut Oil
- 1 1/2 Cups Sugar (feel free to reduce by 1/4 cup)
- 1 large egg + 1 large egg yolk
- 1 Tbsp Vanilla
- 1 1/2 cups Semi-Sweet or Dark Chocolate Chips/Chunks
- 1/2 cup Shredded Coconut
- 1/2 cup Chopped Walnuts *optional*
Preheat the oven the 350 degrees F.
In a large bowl, whisk together the flour, yeast, flaxseed, baking powder, soda, cinnamon and salt. Next, add in the oats and combine.
In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy, about 1-2 minutes. Add in the sugar and beat on medium to high speed until fluffy, about 2 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Make sure you scrape the bowl to make sure that it is all evenly mixed.
Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips, coconut and nuts, until combined.
Scoop the dough into 1-inch rounds, or use a large cookie scoop to make them uniform, and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.
- You can adjust the ratio of butter/coconut oil. I have done it as a 50/50 blend and they were great.
- You can remove 1/4 cup of sugar if desired without sacrificing much flavor.
- You could swap some brown sugar with white sugar for a chewier cookie. Some, but not all.
- Swap up to 1/2 cup of whole wheat flour for 1/2 cup of all purpose, if desired.
- These cookies might not spread much, but remain quite tall. That is okay!
Megan’s friend, Kabri!