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Lactation Monster Cookies Recipe

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3.9 from 58 reviews

These Lactation Monster Cookies are a nutrient-packed, delicious dessert designed to support nursing mothers. Packed with oats, brewers yeast, flaxseed meal, and hemp hearts, these cookies combine wholesome ingredients with rich peanut butter and chocolate for a satisfying treat that boosts milk supply while satisfying sweet cravings.

Ingredients

Wet Ingredients

  • ¾ cup (192g) creamy natural peanut butter (only peanuts + salt)
  • ⅔ cup (142g) packed light brown sugar
  • 4 tablespoons salted butter, melted
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup (95g) old fashioned rolled oats (organic Bob’s Red Mill recommended)
  • ¼ cup (33g) debittered brewers yeast
  • 3 tablespoons (23g) flaxseed meal
  • Optional: 2 tablespoons hemp hearts
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt

Mix-ins and Topping

  • ½ cup (90g) semi-sweet chocolate chips
  • ¼ cup Unreal chocolate coated candies (or M&Ms), plus 3 tablespoons for topping
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix wet ingredients: In a large bowl, whisk together the peanut butter, packed brown sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and creamy, about 1 minute.
  3. Add dry ingredients: To the wet mixture, add the rolled oats, debittered brewers yeast, flaxseed meal, hemp hearts if using, baking soda, and kosher salt. Stir with a wooden spoon until all ingredients are well combined into a thick dough.
  4. Incorporate mix-ins: Fold in the semi-sweet chocolate chips and ¼ cup of the chocolate candies until evenly distributed throughout the dough.
  5. Form cookies: Using a medium cookie scoop or spoon, portion about 2 heaping tablespoons of dough and roll into a ball. Place each dough ball onto the prepared baking sheet, spacing them at least 2 inches apart. Press about 4 chocolate candies on top of each cookie for garnish.
  6. Bake: Bake the cookies for 10 to 12 minutes, or until they are set and just beginning to turn golden around the edges. Avoid overbaking to keep them chewy.
  7. Cool and finish: Remove the baking sheet from the oven and sprinkle flaky sea salt on top of each cookie while still warm. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure eggs are at room temperature for better mixing and texture.
  • Do not overbake to maintain the cookies’ chewy texture.
  • Hemp hearts are optional but add extra nutrition and texture.
  • Use debittered brewers yeast specifically designed for baking to avoid bitterness.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Find it online: https://justsosavory.com/lactation-monster-cookies-recipe/