top of page

“intuitive baking ”

Annie Nguyen

Lactation Cookies


To our website visitors, friends, and beautiful breastfeeding mothers. If you do not have any special dietary requirements or restrictions then the recipe below is the perfect one for you. Some ingredients may be substituted to make the cookies dairy free but our love (and need) for eggs & flour stay, to help us create that addictive texture where it's slightly crispy on the outside and chewy on the inside. You are going to LOVE making this because it follows a simple mixing method. No chilling is required, so all you have to do is mix, scoop & bake.


I'm not a breastfeeding mum but I love snacking on these throughout the day while busy at work. It's delicious & filling, anyone and everyone should try it!


PROTEIN COLLAGEN - As seen in the video, I added tasteless protein collagen into the mix. You can add 1 or 2 scoops without altering the texture of the batter. If you add any more than 2 scoops you will make your cookies taste dry.


DAIRY FREE VERSION - substitute butter for Nuttelex & standard chocolate chips for vegan dark choc bits


LACTATION COOKIES

Yields 12 units ( ~ 110g per cookie)

What you need before you start prepping the ingredients ...


food scale

measuring spoons

2 mixing bowls

hand mixer or stand mixer (paddle attachment, not the whisk)

2 baking trays

baking paper

oil spray


INGREDIENTS


240g rolled oats

180g plain flour

5 tbsp Baker's Yeast (aka Brewers Yeast)

3 tbsp flaxmeal (aka linseed meal)

1 cup chocolate chips (I use dark but you can use milk if you like it sweeter)

1/2 cup macadamia nuts (lightly roasted, not too golden)

1/2 tsp cinnamon

1 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

170g unsalted butter (room temperature)

60g vegetable shortening, at room temperature (if you do not have shortening, use butter)

8g (2 tsp) vanilla essence

300g brown sugar

1 egg & 1 yolk (room temperature)


Method

  1. Pre heat oven at 160 degrees for 15 minutes.

  2. Using one of your baking trays, roast the macadamia for 10-15 minutes until just golden brown. Let cool. Do not over cook this because you'll be adding them into the cookie batter to bake again.

  3. Using your hand or stand mixer - cream butter, shortening, brown sugar, salt, baking soda, baking powder, vanilla and cinnamon in a mixing bowl until the mixture has just turned pale.

  4. Add egg & egg yolk. Beat again until just combined.

  5. In another mixing bowl combine all of the dry ingredients - flour, rolled oats, flaxmeal and brewer's yeast

  6. Add all of the dry ingredients into the wet mixture with a spoon (or your hands) until the batter becomes JUST sticky. If you are using a stand mixer then mix on low settings (it took me less than a minute). DO NOT OVER MIX because you'll continue mixing in the next step.

  7. Add the chocolate bits & roasted macadamias into the batter. Mix again until they are evenly spread throughout the batter. After this point, DO NOT CONTINUE MIXING because that will make your cookie dense from the excess gluten development.

  8. THIS IS HOW I PORTION MY COOKIES - Clean & dry your scale. With your hands (or spoon) weigh your portions on the scale (roughly 100-110g). That should give you approx 12 units. If you get any left over batter just evenly disperse them with your other weighed portions.

  9. Bake in the oven for 20 minutes until you see a nice golden top. Please note, my oven is different to yours so if you think your cookies look undercooked (wobbly centre) at the 20 mins mark, add another 5 mins. They are done when the surface feels soft but firm to touch.


Happy baking guys! I hope this recipe works well for you. I have baked a few batches for some friends and clients over the past month & they LOVED it.


If I have made an error somewhere or I am missing some important details please let me know.

10 views0 comments

Yorumlar


Round Logo.png
bottom of page