Lactation Cookies Without Brewer’s Yeast

It’s either you or someone you love feeding a baby. The responsibility of keeping mom healthy and well-fed is vitally important.

Delicious, warm, and easily accessible foods are the perfect companion for a mother while she takes care of herself and her newborn baby.

These cookies are delicious and nutritious. Each ingredient is carefully selected and plays a role in assisting mom’s healing as well as the production of milk.

This batch yields a huge quantity of cookies, ideal for baking half and freezing half of them, so they’re waiting for you when you’ve finished the last handful.

Ingredients for Lactation Cookies

Before I dive into the recipe, I’d like to point out some of the key ingredients that are included in the recipe:

  • Oats(or Oats) Oats are the main ingredient in these sweets. They are rich in iron which is crucial to producing milk and is especially crucial for moms who suffer from iron deficiency. Oats have a warm, rich taste that has been suggested to ease tension.
  • Coconut Coconut Coconut is one of the beneficial saturated fats that our bodies thrive on. In these cookies, we use coconut flakes, coconut oil, and coconut sugar. The beneficial fats that coconut supplies can be beneficial to the production of milk through nutrition for moms. Also, breast milk is made up of essential fatty acids.
  • Flaxseed — Flaxseed contains estrogenic properties that help support the mother’s body when it creates breast milk. It also supplies many of the essential nutritious fats essential.
  • Butter It’s the fat! Mothers of new babies should look for foods that are healthy fats to keep them full and provide their bodies with the nutrients they need to feed their babies. If you can, I suggest buying butter that is grass-fed, like Kerrygold.
  • ChocolateWhat’s a chocolate-covered cookie? The new moms should be given chocolate and plenty of it!

How to Create Lactation Cookies without Brewer’s Yeast

Step 1: Gather your materials.

Step 2: In a large bowl, mix oats, coconut flour, coconut flour, flaxseed meal, and flaxseed meal with baking powder and soda as well as cinnamon and salt.

Step 3: In another bowl, combine coconut oil, butter, and both sugars, until it’s fluffy.

Step 4: Add eggs one at vanilla; mix thoroughly every time you add eggs.

Step 5: Gradually introduce all the ingredients and dry until the dough is together.

Step 6: Beat in the chocolate until it is evenly dispersed.

Step 7: Divide the dough into scoops and apply gentle pressure on a baking sheet.

Optional: Sprinkle on a few chopped chocolate chips and flaky sea salt.

8: Cook in a 350° oven for about 10 mins or until it begins to brown around the outside.

(For an extremely soft and chewy biscuit, take it out of the oven before the top starts to turn become brown.)

Step 9: Let cool for five minutes, and then take your time and enjoy!

Lactation Cookies without Brewer’s Yeast

yield: 30 Preparation time: 20 minutes Cook time: 10 minutes Total time: 30 minutes

These lactation cookies that don’t contain Brewer’s yeast are the best recipe we’ve ever tried. It’s delicious and healthy! Print


  • 3 cups old-fashioned oatmeal
  • 2 cups all-purpose flour
  • 1/2 cup coconut shreds or flakes
  • 3 tablespoons flaxseed meal
  • 1/2 teaspoon baking powder
  • 1/2 tsp baking soda
  • 1 teaspoon ground cinnamon
  • Sea salt 1/2 teaspoon
  • 3/4 cup butter
  • One cup of coconut oil
  • 1 cup of sugar granulated
  • 1 cup of coconut sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2 cups chocolate chunks or chocolate chips


In a large mixing bowl, mix dry ingredients like oats, coconut, flour, flaxseed meal, baking powder and cinnamon, soda, and salt.

Mix coconut oil, butter, and both sugars in a separate bowl until they are fluffy.

Incorporate eggs, one at a and vanilla. Mix thoroughly every time you add eggs.

Gradually incorporate all the ingredients into the dry until the dough is together. Mix in the chocolate until the chocolate is evenly dispersed.

On a baking sheet that has been lined, uniformly place the dough and gently press them. (Optional) Sprinkle them with a bit of chocolate chopped up or chocolate chips and a flaky pinch of sea salt.

Bake in a 350-degree oven for 10 minutes or until the edges are just browned. The edges. (For an extremely soft and chewy cookie, remove it from the oven just before the top turns brown.) Cool for within 5 minutes before you have a blast!

Tips for Lactation Cookies without Brewer’s yeast

In the beginning, make the first step, you need to make a mix of the dry ingredients. Oats and flour, coconut flakes, and flaxseed meals. Add baking soda, powder as well as cinnamon.

Mix coconut oil and butter in a separate bowl that is fitted with a stand mixer until well combined. Mix in both sugars, and beat till soft and light.

When the mixer is set to low, mix the eggs one at a time and the vanilla. Blend until fully combined.

Gradually add dry ingredients to the moist. Add the chocolate in and distribute it evenly throughout.

On a cookie sheet lined with parchment, make dough balls and place them on the pan. Give them a gentle press. It is a thick cookie dough that doesn’t expand much when baking.

If you want to add a bit more, which I think is the most important thing, use some additional chocolate to press the tops of the cookies just after baking.

Each cookie should be given a generous sprinkle of sea salt that is flaky and flaky. I do this with all chocolate chip cookies I bake, and it turns any cookie into extraordinary,

Bake the cookies at 350 degrees for about 10-12 minutes, based on the size of the cookie, or until they’re brown on the edges only. Allow them to cool until you’re comfortable before eating a large bite!

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