Oatmeal Chocolate Chunk Lactation Cookies

Name: Oatmeal Chocolate Chunk Lactation Cookies
Total time: 1 h 55 min
Yield: 24 servings
Ingredients: 3 cups old-fashioned oats; 1 cup whole wheat flour; ¾ cup all-purpose flour; 5 Tbsp brewer's yeast powder; ¼ cup ground flaxseed; 3 Tbsp white chia seeds; 1 tsp ground cinnamon; ½ tsp aluminum-free baking powder; ½ tsp baking soda; ¼ tsp fine sea salt; 1¼ cups sugar; 6 Tbsp virgin coconut oil; 6 Tbsp unsalted butter; 2 whole large eggs; 2½ tsp vanilla extract; 6 Tbsp unsweetened applesauce; 1½ cups semisweet chocolate chips; ¾ cup dried cranberries; ¾ cup unsweetened coconut flakes; 1 spray nonstick vegetable oil spray; 1 pinch flaky sea salt

Nutritious and delicious cookies specially designed for nursing mothers, packed with beneficial ingredients like oats, brewer's yeast, flaxseed, and chia seeds. These chewy cookies are loaded with chocolate chips and optional mix-ins like cranberries and coconut flakes.

24 servings

1 hr 55 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•3 cups old-fashioned oats
•1 cup whole wheat flour
•¾ cup all-purpose flour
•5 Tbsp brewer's yeast powder
•¼ cup ground flaxseed
•3 Tbsp white chia seeds
•1 tsp ground cinnamon
•½ tsp aluminum-free baking powder
•½ tsp baking soda
•¼ tsp fine sea salt
•1¼ cups sugar
•6 Tbsp virgin coconut oil
•6 Tbsp unsalted butter
•2 whole large eggs
•2½ tsp vanilla extract
•6 Tbsp unsweetened applesauce
•1½ cups semisweet chocolate chips
•¾ cup dried cranberries
•¾ cup unsweetened coconut flakes
•1 spray nonstick vegetable oil spray
•1 pinch flaky sea salt

Cooking Instructions

1.
Mix oats, whole wheat flour, all-purpose flour, yeast powder, flaxseed, chia seeds, cinnamon, baking powder, baking soda, and 1/4 tsp. fine sea salt in a large bowl.
5 min
2.
Using an electric mixer on medium speed, beat sugar, coconut oil, and butter in another large bowl, scraping down sides as needed, until fluffy, about 5 minutes. Add eggs and vanilla and beat until incorporated, about 4 minutes. Add applesauce and beat for just a few seconds (it will break the mixture slightly and look lumpy; that's okay).
10 min
3.
Reduce mixer speed to low. Gradually add dry ingredients and beat just to combine. Using a wooden spoon, stir in chocolate chips, cranberries, and coconut flakes (if using). Chill dough at least 1 hour and up to overnight.
60 min
4.
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Coat parchment with nonstick spray.
10 min
5.
Using a 1/4-cup (2.5-oz.) scoop, portion dough on prepared baking sheet, spacing 1"-2" apart (you'll get 6 per sheet). Flatten top of each cookie with your hand, then season lightly with flaky sea salt. Bake cookies until golden brown, 12-14 minutes.
14 min
6.
Let cookies cool on baking sheets about 5 minutes, then transfer to a wire rack and let cool completely (if moved immediately, they will crack and start to break apart). Repeat with remaining dough.
15 min
7.
Do Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature, or place in a freezer-safe bag and freeze up to 1 month. Reheat by microwaving on low about 1 minute.
1 min

Oatmeal Chocolate Chunk Lactation Cookies

24 servings

1 hr 55 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•3 cups old-fashioned oats

•1 cup whole wheat flour

•¾ cup all-purpose flour

•5 Tbsp brewer's yeast powder

•¼ cup ground flaxseed

•3 Tbsp white chia seeds

•1 tsp ground cinnamon

•½ tsp aluminum-free baking powder

•½ tsp baking soda

•¼ tsp fine sea salt

•1¼ cups sugar

•6 Tbsp virgin coconut oil

•6 Tbsp unsalted butter

•2 whole large eggs

•2½ tsp vanilla extract

•6 Tbsp unsweetened applesauce

•1½ cups semisweet chocolate chips

•¾ cup dried cranberries

•¾ cup unsweetened coconut flakes

•1 spray nonstick vegetable oil spray

•1 pinch flaky sea salt

Cooking Instructions

Mix oats, whole wheat flour, all-purpose flour, yeast powder, flaxseed, chia seeds, cinnamon, baking powder, baking soda, and 1/4 tsp. fine sea salt in a large bowl.

5 min

Using an electric mixer on medium speed, beat sugar, coconut oil, and butter in another large bowl, scraping down sides as needed, until fluffy, about 5 minutes. Add eggs and vanilla and beat until incorporated, about 4 minutes. Add applesauce and beat for just a few seconds (it will break the mixture slightly and look lumpy; that's okay).

10 min

Reduce mixer speed to low. Gradually add dry ingredients and beat just to combine. Using a wooden spoon, stir in chocolate chips, cranberries, and coconut flakes (if using). Chill dough at least 1 hour and up to overnight.

60 min

Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper. Coat parchment with nonstick spray.

10 min

Using a 1/4-cup (2.5-oz.) scoop, portion dough on prepared baking sheet, spacing 1"-2" apart (you'll get 6 per sheet). Flatten top of each cookie with your hand, then season lightly with flaky sea salt. Bake cookies until golden brown, 12-14 minutes.

14 min

Let cookies cool on baking sheets about 5 minutes, then transfer to a wire rack and let cool completely (if moved immediately, they will crack and start to break apart). Repeat with remaining dough.

15 min

Do Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature, or place in a freezer-safe bag and freeze up to 1 month. Reheat by microwaving on low about 1 minute.

1 min