The BEST Lactation Cookies
Servings Prep Time
24cookies 10min
Cook Time
15min
Servings Prep Time
24cookies 10min
Cook Time
15min
Ingredients
Instructions
  1. Preheat oven to 350ºF.
  2. In a large bowl, whisk together the first 9 ingredients (everything dry).
  3. Using an electric mixer, beat the butter and coconut oil on medium speed until creamy. Add coconut palm sugar and beat on medium to high speed until fluffy — approximately 4 minutes, stopping to periodically scrape down the sides of the bowl. Add eggs and vanilla extract and beat until combined, about 2-3 minutes. Add almond butter and beat until combined.
  4. Slowly add in the dry ingredients, on low speed, until combined. Stir in the chocolate chips and coconut flakes with a spatula until they’re evenly distributed.
  5. Using a spoon or ice cream scoop, place roughly 1 inch scoops of dough on a parchment lined baking sheet, 2 inches apart. Bake for 10-15 minutes, or until the bottoms are golden brown.
  6. Cool on a cooling rack before storing in a sealed container.
Recipe Notes
  • The dough can be frozen very easily.  Freeze the scooped dough balls for two hours, then put in a ziplock bag until you’re ready to bake them!  You may need to add a few extra minutes to the baking time.
  • You can adjust the butter to coconut oil ratio to suit your taste, as long as your total amount is 16 tbsp.  The recipe can be made vegan by using all coconut oil, and flax eggs instead of eggs, but I haven’t tried this variation, so I can’t attest to the specifics!
  • The recipe can be made gluten-free by substituting your favorite gluten-free flour mix for the whole wheat flour.
  • Make SURE you use BREWER’S YEAST and not baking yeast or nutritional yeast — they are not the same thing!!