Lactation Cookies

by @daisy_scoopwholefoods

Enjoy as many as you like. Add more brewers yeast if you feel you need more strength. Everything except the eggs is available @scoopwholefoods.

  • Cookies
  • 3 tbsp Brewer’s Yeast
  • 3 cups Rolled Oats
  • 3 tbsp Almond Butter
  • 1/2 cup Ghee
  • 1/2 cup Coconut Oil
  • 3/4 cup Maple Sugar
  • 1 cup Firmly Packed Brown Sugar or Coconut Sugar
  • 3 Organic Free Range Eggs
  • 2 cups Gluten Free Flour
  • 1 1/2 tsp Bicarb Soda
  • 1 tsp Himalayan Salt
  • 2 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • Optional 1-2 cups chocolate chips


1. Preheat your oven to 175C. 2. Add the ghee & coconut oil (soft), maple sugar, brown sugar, vanilla, and the eggs to a bowl and beat with a mixer for 2-3 minutes until smooth and pale. 3. In a separate bowl combine the flour, bicarb soda, cinnamon, salt, and brewer’s yeast. 4. Add the dry ingredients to the wet and beat again for another 1-2 minutes. 5. Stir in the oats, chocolate chips if using, and the almond butter until well combined. 6. Use your hands to create golf ball size balls of cookie dough and place them on a lined baking sheet, pressing down gently. 7. Make sure to space them about 2 inches apart. 8. Bake for 10-13 minutes, then allow to cool on the pan for a further 3-4 minutes before transferring to a wire rack.