
By Jacquez Smith
pb & chocolate chip lactation cookie
11 steps
Prep:30minCook:12min
This recipe is inspired by my wife's cravings and her need to breastfeed. She wanted something sweet and something that would still help produce breast milk and thus I created this. Peanut allergy warning!!!
Updated at: Thu, 17 Aug 2023 10:35:17 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
19
High
Nutrition per serving
Calories281.6 kcal (14%)
Total Fat15.8 g (23%)
Carbs32.7 g (13%)
Sugars17 g (19%)
Protein4.7 g (9%)
Sodium64.1 mg (3%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
35 servings

3 cupsrolled oats

1 ½ cupsall purpose flour

1 ¾ cuplight brown sugar
packed

½ cupgranulated sugar

¾ cupspeanut butter powder

3 stickbrown butter

4 tablespoonscoconut oil

3eggs

3 tablespoonsbrewers' yeast

3 tablespoonsground flax seed

3 tablespoonschia seed

2 teaspoonscorn starch

1 ½ teaspoonsbaking powder

2 teaspoonsvanilla extract

¼ teaspoonsalt

1 ½ cupschocolate chips
or as much as your heart can handle
Instructions
brown butter
Step 1
brown your 3 sticks of butter the night before or morning your making your dough
dough
Step 2
Preheat oven to 350

Step 3
In mixer / mixing bowl combine your brown butter and coconut oil. I prefer that the butter is on the soft side makes mixing a bit easier


Step 4
Mix in your sugars at a medium speed


Step 5
Add in the peanut butter powder

Step 6
Next add in your eggs and vanilla extract


Step 7
Mix in your brewers yeast, flax seed, and chia seed.



Step 8
Mix in the rolled oats, flour, baking powder, corn starch, and salt





Step 9
Last mix in your chocolate chips

Step 10
I recommend letting your dough rest and set up for 24 hours personal choice.
Step 11
Bake at 350 for 12 minutes in one inch circles. let cool and enjoy
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