top of page

Sourdough Oatmeal Samoa Lactation Support Cookies

Sep 27

2 min read

0

36

0


***As an Amazon associate this post may contain affiliate links which means I may receive a commission from qualifying purchases. I will only recommend products that I love and personally use!***


If you’re a mother- you know the breastfeeding hunger is REAL. This chewy oatmeal cookie is packed with brown butter and brown sugar to give it that note of caramel- paired with sweet coconut and rich chocolate. Full of the nutrition you need to support lactation, and decadent enough to be the perfect late night pumping snack. From one mother to another- I hope you love this recipe!


(P.S. you’ll have your whole family trying to steal your stash- you’ve been warned! )


NOTE ***(This recipe can be made without sourdough discard and it won’t affect your end result. Just omit when mixing wet ingredients). ***


Wet Ingredients:

1/2 cup butter, browned and cooled overnight 

1/4 cup sourdough discard 

1 egg

1 egg yolk

1 tsp vanilla

1/3 cup white sugar

1 cup brown sugar 


Dry Ingredients:

1 cup flour 

1 1/2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking soda

2 1/2 cups rolled oats

3 Tablespoons Brewer’s yeast

2 Tablespoons flax meal


Mix-ins:

1/2 cup shredded coconut 

1 cup chocolate chips, semi-sweet


Brown your butter and allow to cool. Once cool, transfer to stand mixer bowl. Add brown sugar, white sugar, egg, egg yolk, vanilla, and discard. Whip ingredients together. 


In a separate bowl whisk your dry ingredients (flour, salt, baking soda, cinnamon, Brewer’s yeast, flax, and oats). 

Incorporate into your cookie dough until mixed together. 


Add in your chocolate chips and coconut and just pulse mixer on low to incorporate into dough.


Preheat your oven to 375 F. Line two cookie sheets with parchment paper, and scoop 1/3 cup scoops of cookie dough onto sheets. Flatten with your hand. Bake for 15 minutes at 375 F. Flatten slightly or bang your sheet on counter- bake another 3 minutes. Transfer to cooling rack for about 20 minutes before enjoying. 


Overnight ferment option: scoop cookie dough on to sheets and cover with plastic and refrigerate overnight. Bake the next day.


(These can be freezed for later once cooled in an airtight container.)


Click here to view my shop and see what I use to create my recipes!

Sep 27

2 min read

0

36

0

Comments

Share Your ThoughtsBe the first to write a comment.
bottom of page