These are the best lactation cookies ever! Honestly, there’s nothing better than having these freshly baked out of the oven with the chocolate chips still soft and gooey. I made them when I was breastfeeding my daughter more than five years ago and I’m now starting to make a few batches again as both of my sister-in-laws have had babies (within a week of each other!). It’s so tasty that even non-lactating people (i.e. myself and my daughter) will try to steal some. I mean, it’s pretty wholesome as far as chocolate chip cookies go. The core ingredients of dark chocolate, flaxseed, oats and brewers yeast all have nutritional benefits including antioxidants, fiber, proteins and vitamins. So that make this great for everyone, not just breastfeeding mummas. And, no, lactation cookies don’t include breastmilk in them. Can’t believe I have to clarify but you never know!
Makes 30 cookies (110 calories per cookie)
Prep time 20 mins
Bake time 15 mins
Ingredients
1 tbsp flaxseed meal
40ml water
120g unsalted butter, softened
50g brown sugar
80g castorsugar
1 egg
1 tsp vanilla essence
140g plain flour
2 tbsp brewer’s yeast
1/2 tsp baking soda
1/2 tsp salt
135g quick or rolled oats (I used quick oats because it’s finer)
130g dark chocolate chips
Preheat oven to 180C. Line two baking trays with baking paper and set aside.
In a small bowl, mix the flaxseed meal and water and let it sit for a few minutes to soften.
In a large bowl, beat together the butter, sugar and brown sugar until mixed well.
Beat in the egg, flax seed mix and vanilla.
Mix through the flour, brewer’s yeast, baking soda and salt and stir in the oats and chocolate chips.
Form dough with a couple teaspoons into approx. 30 balls and place a few centimetres apart onto prepared baking trays. Cookies will flatten as they bake.
Bake one baking tray after another for 12-15 minutes until cookies are golden brown. Allow to cool on a wire rack before storing in a sealable container or serving.
Thermomix Adaptation
Ingredients
1 tbsp flaxseed meal
40ml water
120g unsalted butter, 2cm pieces
50g brown sugar
80g plain sugar
1 egg
1 tsp vanilla essence
140g plain flour
2 tbsp brewer’s yeast
1/2 tsp baking soda
1/2 tsp salt
135g quick or rolled oats (I used quick oats because it’s finer)
130g dark chocolate chips
Preheat oven to 180C. Line two baking trays with baking paper and set aside.
In a small bowl, mix the flaxseed meal and water and let it sit for a few minutes to soften.
Place the butter, brown sugar, castor sugar, egg, vanilla essence and the soaked flaxseed meal into mixing bowl and mix 2 min/speed 3.
Add plain flour, brewer’s yeast, baking soda and salt and mix 40 sec/speed 4.
Add quick or rolled oats and 130g dark chocolate chips. Stir 30 sec/speed 2.
Form dough with a couple teaspoons into approx. 30 balls and place a few centimetres apart onto prepared baking trays. Cookies will flatten as they bake.
Bake one baking tray after another for 12-15 minutes until cookies are golden brown. Allow to cool on a wire rack before storing in a sealable container or serving.