Satisfy your sweet tooth while giving your milk supply a little extra love with these gluten-free lactation cookies. Packed with ingredients known to support lactation, these cookies are not only delicious but also a guilt-free treat for nursing moms.
Why This Recipe Works
- These cookies are packed with galactagogues like oats, flaxseed, and brewer’s yeast, which are known to help increase milk supply.
- Being gluten-free, they’re perfect for moms with gluten sensitivities or those looking to reduce gluten in their diet.
- The combination of coconut oil and almond butter adds a rich, nutty flavor while keeping the cookies dairy-free.
- Easy to make with simple, wholesome ingredients, these cookies are a quick snack for busy moms.
- They’re customizable with various add-ins like chocolate chips or nuts, making them versatile for any taste preference.
Ingredients
- 2 cups gluten-free rolled oats
- 1 cup almond flour
- 1/4 cup ground flaxseed
- 3 tbsp brewer’s yeast
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil, melted
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips (optional)
Equipment Needed
- Mixing bowls
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Whisk
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze. Tip: If you’re in a hurry, you can skip the parchment paper and lightly grease the baking sheet instead.
Mix Dry Ingredients
In a large mixing bowl, whisk together the gluten-free rolled oats, almond flour, ground flaxseed, brewer’s yeast, baking soda, and salt. This combination not only adds nutritional benefits but also gives the cookies their structure. Tip: For an extra fiber boost, you can substitute half of the almond flour with coconut flour.
Combine Wet Ingredients
In another bowl, mix the melted coconut oil, almond butter, maple syrup, and vanilla extract until well combined. The coconut oil should be melted but not hot to avoid cooking the other ingredients. This mixture adds moisture and binds the cookies together.
Bring It All Together
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the dark chocolate chips if using. Overmixing can lead to tough cookies, so mix until you no longer see dry flour. Tip: Let the dough sit for 10 minutes to allow the flaxseed to absorb some of the moisture, making the dough easier to handle.
Bake to Perfection
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, flattening them slightly with your hand. Bake for 10-12 minutes, or until the edges are golden brown. The cookies will firm up as they cool, so don’t overbake them.
Tips and Tricks
For the best results, use fresh ingredients, especially the brewer’s yeast and flaxseed, as they can lose their potency over time. If you’re new to brewer’s yeast, start with a smaller amount and gradually increase it to suit your taste. These cookies freeze well, so consider making a double batch and storing some for later. When measuring gluten-free flour, spoon it into the measuring cup and level it off to avoid packing too much flour into your cookies. Lastly, if you prefer a sweeter cookie, you can add a bit more maple syrup or a sprinkle of coconut sugar on top before baking.
Recipe Variations
- For a nut-free version, replace the almond butter with sunflower seed butter and use oat flour instead of almond flour.
- Add a teaspoon of cinnamon or pumpkin pie spice for a warm, autumnal flavor.
- Swap out the chocolate chips for dried fruit like cranberries or raisins for a different kind of sweetness.
- Include a scoop of protein powder for an extra protein boost, adjusting the liquid ingredients as needed to maintain the dough’s consistency.
- For a crunchier texture, mix in some chopped nuts or seeds like walnuts or sunflower seeds.
Frequently Asked Questions
Can I make these cookies without brewer’s yeast?
Yes, you can omit the brewer’s yeast if you prefer, though it’s one of the key ingredients known to support lactation. The cookies will still be delicious and nutritious without it.
How long do these cookies last?
Stored in an airtight container at room temperature, these cookies will last for up to 5 days. They can also be frozen for up to 3 months.
Can I use regular flour instead of gluten-free?
Yes, if you’re not avoiding gluten, you can substitute the almond flour with an equal amount of whole wheat or all-purpose flour. Keep in mind that this will change the texture and nutritional profile of the cookies.
Summary
These gluten-free lactation cookies are a delicious and nutritious way to support milk supply while satisfying your sweet cravings. Easy to make and customizable, they’re the perfect snack for nursing moms.