Description
These easy lactation cookies, infused with cardamom and oats, are designed to boost milk supply and energy for new parents, offering a comforting and nourishing snack perfect for busy postpartum days.
Ingredients
- 225 g (1 cup) unsalted butter, softened
- 150 g (0.75 cup) granulated sugar
- 165 g (0.75 cup) light brown sugar, packed
- 2 large eggs
- 10 ml (2 teaspoons) alcohol-free vanilla extract
- 200 g (1.5 cups) all-purpose flour
- 5 g (1 teaspoon) baking soda
- 3 g (0.5 teaspoon) fine sea salt
- 30 g (0.25 cup) brewer’s yeast
- 10 g (1 tablespoon) ground flaxseed meal
- 5 g (1 teaspoon) ground cardamom
- 270 g (3 cups) rolled oats
- 75 g (0.5 cup) unsalted pistachios, shelled and roughly chopped (plus extra for garnish)
- 100 g (0.75 cup) white chocolate chips (or chopped white chocolate bar)
Instructions
- Preheat Oven and Prepare Pans: Preheat oven to 180°C (350°F) and line two standard baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer on medium speed until light and fluffy (2-3 minutes). Beat in the eggs one at a time until fully incorporated, then stir in the alcohol-free vanilla extract until just combined.
- Combine Dry and Wet Mixtures: In a separate medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, brewer’s yeast, ground flaxseed meal, and ground cardamom until well combined. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain (do not overmix). Fold in the rolled oats and the 75 g (0.5 cup) of roughly chopped pistachios until evenly distributed throughout the dough.
- Bake Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Rotate the baking sheets halfway through baking for even cooking.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up slightly. After that, transfer them to a wire rack to cool completely.
Notes
For chewier cookies and to prevent excessive spreading, chill the dough for 10-30 minutes before baking. Avoid overmixing the dough, which can lead to tough cookies. Brewer’s yeast is a key ingredient for the milk-boosting benefits. For air frying, bake cookies at 160°C (325°F) for 8-10 minutes, checking frequently, and cook them in smaller batches.
- Prep Time: 27 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200 calories
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg