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–+ servings

Sourdough Lactation Cookies

Hailey
These warm, gooey oatmeal chocolate chip cookies are topped with a pinch of sea salt to fulfill every postpartum mom's craving - no matter the time of day (or night).
5 from 5 votes
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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 137 kcal

Equipment

  • 1 Large Bowl
  • 1 Hand mixer, stand mixer or wire whisk
  • 1 Sheet Pan
  • 1 Stackable Cooling Rack (optional)

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
  • 1/4 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
  • 1 tsp vanilla extract
  • 1 cup chocolate chips
  • 5 TBS lactogenic foods (optional) Brewers yeast, flax seed meal, chia seed meal

Instructions
 

  • Feed sourdough starter prior to making this recipe (or use sourdough discard on hand).
  • Preheat oven to 350 degrees Farenheit.
  • To a large mixing bowl, cream together butter and sugars until smooth. Scrape down the sides of the bowl. Then add eggs one at a time. Next, add sourdough starter and vanilla extract.
  • In a separate bowl, mix together almond flour, rolled oats, flour, salt and baking soda. If other add-ins are being used (pretzels, brewers yeast, flaxseed meal, chia seed meal), add them in at this time.
  • Add dry mixture to wet mixture and mix until combined.
  • Stir in chocolate chips by hand.
  • Use a cookie dough scoop to place dough onto a lined cookie sheet.
    If you do not have a cookie dough scoop, make cookies approximately 1-1/2 TBS in size.
    Press down cookies before placing in the oven. Bake cookies until golden brown - around 10-12 minutes.

Notes

Notes on Butter
  • Dairy free butter and coconut oil can be used in place of butter. Results may vary and cookies may spread differently when alternative oils / butters are used.
  • *If using salted butter, leave out addition of salt.
Notes on lactogenic foods
  • Add up to a maximum of 5 TBS of the following combination (or one) brewer's yeast, flax seed meal, chia seed meal for an extra lactogenic boost.

Nutrition

Serving: 1cookieCalories: 137kcalCarbohydrates: 16.7gProtein: 3.1gFat: 6.8gSaturated Fat: 3.1gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 2.2gCholesterol: 15mgSodium: 43mgPotassium: 74mgFiber: 1.4gSugar: 7.8gVitamin A: 53IUCalcium: 26mgIron: 0.9mg
Keyword dessert, discard, gluten free option, postpartum, snack, sourdough
Tried this recipe?Let us know how it was!