The Best Lactation Cookies

Sweet, salty, chewy, and crunchy, these otmeal lactation cookies hit every craving and are perfect for a postpartum mama.

Course Dessert

Cuisine American

Keyword best lactation cookies, lactation cookies, oatmeal lactation cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 621kcal

Author Lisa Bass

1 1/4 cups softened butter
1 cup coconut sugar
2 large eggs
1 large egg yolk
1/4 cup maple syrup
1/3 cup smooth nut butter such as almond butter, sunflower seed butter, or peanut butter

Preheat the oven to 350 degrees.
In a stand mixer with paddle attachment, cream together butter and coconut sugar for a few minutes until light and fluffy.
Add eggs (plus extra yolk) and mix well.
Add maple syrup and nut butter; mix until well combined.
In a separate bowl, mix all dry ingredients together except the chocolate chunks and pretzels.
Add the dry ingredients to the wet ingredients 1/3 at a time and mix until just incorporated.
Add the chocolate and pretzels and gently combine.
Place 2 tbsp-sized cookie dough balls on a parchment lined baking sheet and press down lightly.
Add some chocolate and crushed pretzel on the top and bake for 8-10 minutes.
When the cookies come out of the oven, sprinkle with a bit of flaky sea salt.

If the dough is a bit wet to roll the cookies, you can put the batter in the fridge for 20-30 minutes.
Look for debittered brewer’s yeast.
You can add the chocolate chunks and the pretzels into the dough and mix it all together, but I prefer to mix some in the dough and reserve some to place on top.