Grain Free Lactation Cookies
As a new mom, finding the time and energy to nourish yourself can feel like a challenge. That’s why I love these supportive Grain-Free Lactation Cookies. Not only are they easy to whip up, but they’re also packed with ingredients that support milk production and overall wellness.
One of the secret superstars in this recipe is brewer’s yeast. It’s a well-known galactagogue, meaning it can help increase breast milk supply. These cookies are also made with coconut sugar which helps to avoid blood sugar spikes and almond flour for a grain-free base. They're soft, chocolatey, and satisfying!
The best part about this recipe is if you’re just craving a wholesome treat, you can simply leave out the brewer’s yeast!
Grain Free Lactation Cookies
8-10 cookies
Ingredients
1/4 cup (53g) coconut sugar
1/2 teaspoon baking soda
1 tablespoon brewers yeast
1/4 teaspoon salt
2 tablespoons (28g) dairy free “ butter”, at room temperature*
2 teaspoons vanilla extract
1 large egg
2 cups (192g) almond flour
1/2 cup (85g) chocolate chips
Procedure:
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Combine the coconut sugar, baking soda, brewers yeast, salt, and dairy free butter, and whisk until smooth. If using a stand mixer use the paddle attachment and mix until smooth.
Then beat in the vanilla and eggs. Once those are mixed add the almond flour stirring to combine. Scrape the bottom and sides of the bowl as needed, then if using a stand mixer, mix for at least 1 minute at medium speed. If doing by hand, mix until all ingredients are well incorporated.
Stir in the chocolate chips.
Using a cookie scooper or a tablespoon, scoop the dough one at a time onto the prepared baking sheet. Using your index and middle finger gently flatten the cookies in the center.
Bake the cookies for 9 to 12 minutes (pending which shelf they are on; top shelf probably longer as the bottoms won’t brown as easily)/ until their edges are starting to lightly brown. You want to avoid over baking these cookies, almond flour can dry out easily.
Allow the cookies to cool on the pan for a few minutes to firm up. Then transfer them to a rack to cool completely.
NOTES
These cookies will rise up more than they will spread
*You can use regular butter, I do prefer earth balance butter for a substitute. I like to avoid dairy free products with a long list of ingredients especially when they aren't the healthiest, however, I do find earth balance is the best substitute for this, other brands make it too oily and they don’t hold together well.
