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baked sourdough lactation cookies

Sourdough Butterscotch Lactation Cookies

Hailey
A delicious oatmeal scotchie elevated with lactogenic foods like flax seeds, chia seeds and brewers yeast. The perfect snack for a new mom (lactating or not!). Each bite is moist, flavorful and packed with butterscotch chips.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 161 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Medium mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Baking Sheet
  • 1 cooling rack

Ingredients
  

  • 1 cup almond flour Do not swap with almond meal
  • 1/2 cup + 2 TBS all purpose flour Can swap with gluten free flour, spelt flour or buckwheat flour
  • 1-1/2 cup oats Rolled oats or quick oats
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt* If using salted butter, leave out.
  • 4 TBSP unsalted butter Can swap with dairy free butter or coconut oil.
  • 2 eggs
  • 1/2 cup sourdough discard Active starter or sourdough discard can be used
  • 1 tsp vanilla extract
  • 1 cup butterscotch chips
  • 2 TBS lactogenic foods*

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit.
  • Use a hand mixer or stand mixer to cream together the butter, white sugar and brown sugar. Add the sourdough discard, eggs and vanilla extract - mixing until combined.
  • To a separate bowl combine the oats, baking soda, salt, flour and almond flour. If including lactogenic add-ins (chia seeds, flax seeds, brewers yeast), stir them into this bowl.
  • Mix the dry ingredients into the wet ingredients, being careful not to overmix the dough. Fold in the butterscotch chocolate chips by hand.
  • Use a cookie scoop or spoon to make cookies the size of 1-1/2 tablespoon.
  • Place on a lined baking sheet and bake for 8-12 minutes. They cookies will be golden brown in color.
  • Allow the cookies to cool on a wire rack before storing.

Notes

Lactogenic Foods
  • These are completely optional. If adding lactogenic foods (Brewers yeast, flax seed meal, chia seed meal) to the recipe, add up to two tablespoons total, not two tablespoons of each.
Long Fermented Timeline
  • In order to long ferment the sourdough lactation cookies, mix the dough and wrap tightly with plastic wrap to ensure the dough will not dry out.
  • Allow the cookie dough to ferment on the countertop for 4-12 hours. The dough will not rise during this time.
  • Once fermented to your liking, place in the refrigerator for up to 3 days. Slice and bake as outlined above to enjoy a freshly baked cookie anytime.

Nutrition

Serving: 1cookieCalories: 161kcalCarbohydrates: 22.5gProtein: 2.6gFat: 6.6gSaturated Fat: 2.6gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.2gTrans Fat: 0.01gCholesterol: 16mgSodium: 48mgPotassium: 38mgFiber: 1.3gSugar: 11.3gVitamin A: 88IUCalcium: 15mgIron: 0.5mg
Keyword chocolate, cookies, dessert, discard, sourdough
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