Sourdough Oatmeal Lactation Cookies

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If you’re a mother, you know the breastfeeding hunger is REAL. These chewy Sourdough Oatmeal Lactation Cookies were made for middle of the night nursing sessions when you need something quick, filling, and actually downright delicious. They’re loaded with oats, flax, Brewer’s yeast, coconut, and plenty of chocolate, with brown butter to give them the best caramelized flavor. You’ll want to keep making these long after you need them!

Tools You’ll Need:

1. Medium sized pot– for browning the butter.
2. Large mixing bowl or stand mixer bowl– for mixing your cookie dough.
3. Electric mixer (stand or hand-held)– for combining the dough; you can also mix by hand with a spatula.
4. Spatula– for scraping down the bowl.
5. Parchment paper or silicone mats– to line cookie sheet to avoid burning.
6. Baking sheets– to bake cookies.
7. 2-ounce (approximately 2 tablespoons) cookie scoop– for shaping large cookies linked here.
8. Large circular cookie cutter (optional)– for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
9. Wire cooling rack- for allowing cookies to rest properly.

Gather Your Ingredients:

1. Unsalted Butter – Creates your brown butter to make that nutty toffee taste.
2. Eggs– Provides structure and helps bind the cookies.
3. Sourdough discard– Adds tangy flavor and moisture and is the magic that ferments your dough if you choose. Can be used fed, past peak, or straight from the fridge. If you don’t have starter, I have a swap under FAQ’s and on the recipe card
4. White Granulated Sugar- Sweetens the cookies and helps give cookies that crackly top and crisp edge.
5. Brown sugar – Adds sweetness and caramel notes to cookies.
6. Vanilla extract – Adds depth and warmth to cookies.
7. Whole rolled oats– Oats give this cookie that nostalgic taste and add chew and texture. Make sure to use rolled oats, not steel cut.
8. All-purpose flour – Provides structure and lift to the cookies.
9. Baking powder – Helps with lift and rise with too much doming in the center.
10. Baking Soda – Creates the perfect lift without overpuffing the cookies.
11. Sea salt – Enhances overall flavor.
12. Ground Cinnamon – adds warmth to the cookie and is rich in antioxidants.
13. Flax Meal– known for it’s hormone regulating properties, flax is an excellent source of fat and fiber to add to a lactation cookie. I don’t recommend whole falx seeds, as this can make the cookies grainy.
14. Brewer’s Yeast- One of the main ingredients that supports milk production. Brewer’s yeast helps boost prolactin, and is packed with B vitamins. I like to use Kate’s Naturals as it ‘s non-GMO and debittered linked here.
15. Chocolate Chips– to give cookies pockets of creamy chocolate throughout. You can use semi-sweet or milk.
16. Shredded Sweetened Coconut- coconut adds sweetens and texture to this cookie really elevating the flavor. If you prefer you can use unsweetened, but be aware the cookie may not be as sweet.
17. Flaky Sea Salt (optional) – I love adding Maldon sea salt flakes on top of my cookies for that extra flair. If you haven’t tried this, I highly suggest it! You can find it link here.

Instructions

Step 1: Brown the Butter

In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.

Once butter is browned, remove the saucepan from heat and transfer the butter to a the mixer bowl to cool to become thicker again. You can pop the butter in the frig for 30 minutes to speed this process up if needed just avoid it becoming solid, it should be soft or still melted.

Step 2: Prepare the Dough

In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It’ll be a bit crumbly, that’s okay!

Add the eggs, sourdough discard, and vanilla extract to the bowl. Continue to mix on LOW speed for another 2 minutes, ensuring all ingredients are well incorporated. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.

Step 3: Incorporate Dry Ingredients

In a separate bowl, mix together with a whisk the all-purpose flour, rolled oats, salt, Brewer’s yeast, flax meal, baking soda, baking powder, and cinnamon (if using). This is important to make sure your ingredients are evenly distributed.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.

Fold in the semi-sweet chocolate chips and coconut, ensuring they are evenly distributed throughout the dough. You can add them to the mixer if using, and pulse them through the dough for easier mixing.

Step 4: Scoop and Chill the Cookies

Using a 2-oz (approximately 2 tablespoons) cookie scoop, scoop all of your cookies onto parchment lined baking sheets. If you want to use a scale, cookies should weigh roughly 60 grams. You should have 18 large cookies.

These cookies do not require chilling, but if you choose to do so you can see my notes below on overnight fermentation.

Optional Overnight Fermentation: Cover the tray of cookie with plastic wrap, and transfer to the refrigerator overnight for a longer fermentation. Allow the cookies to rest at room temperature to take the chill off before you bake them.

Step 5: Bake the Cookies

Preheat your oven to 350°F (175°C).

Space each cookie about 2 inches apart to allow for spreading; I bake six to one cookie sheet in 2 rows of 3.

Bake in the preheated oven for 15 minutes, or until the edges are golden brown and the centers appear slightly underbaked.

Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional 3-4 minutes at this point if baking larger cookies.

While the cookies are still warm, use a large circular cookie cutter or small bowl to make them perfectly round by placing the cutter or bowl over the cookie and nudging the edges into place with a circular motion.

Sprinkle with flaky sea salt while the cookies are still warm if you’re using it.

Allow the cookies to cool completely on the baking sheets to set before transferring them to a wire rack.

Once completely cooled, indulge in your cookies!

Makes 18 large cookies (2 oz)

How to Store:

Room Temperature: Store in an airtight container on the counter for up to 7 days.

Freezer: Store in an airtight container in the freezer for up to 4 months.

FAQ’S

Sourdough Oatmeal Lactation Cookies.

These chewy Sourdough Oatmeal Lactation Cookies were made for middle of the night nursing sessions when you need something quick, filling, and actually downright delicious. They're loaded with oats, flax, Brewer's yeast, coconut, and plenty of chocolate, with brown butter to give them the best caramelized flavor.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Servings 18

Equipment

• Medium sized pot – for browning the butter.
• Large mixing bowl or stand mixer bowl – for mixing your cookie dough.
• Electric mixer (stand or hand-held) – for combining the dough; you can also mix by hand with a spatula.
• Spatula – for scraping down bowl
• Parchment paper or silicone mats – to line cookie sheet to avoid burning.
• Baking sheets – to bake cookies.
• 2-ounce (approximately 2 tablespoons) cookie scoop – for shaping large cookies linked here.
• Large circular cookie cutter (optional) – for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
• Wire cooling rack – for allowing cookies to rest properly.

Ingredients

  

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Wet Ingredients:

• 1 (227g) cup unsalted butter
• 1 (200g) cup packed brown sugar
• 1/2 (120g) cup granulated white sugar
• 1/2 (120g) cup sourdough starter discard
• 2 large eggs
• 2 teaspoons pure vanilla extract

Sourdough Discard Swap:

• 1/4 (50g) cup whole milk

Dry Ingredients:

• 2 (250g) cups all-purpose flour
• 2 (180g) cups old-fashioned rolled oats
• 1 teaspoon fine sea salt
• 3 (30g) Tablespoons Brewer's yeast
• 2 (14g) Tablespoons ground flax meal
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon

Mix In's:

• 1 3/4 (275g) cups semi-sweet chocolate chips
• 1/2 (60g) cup shredded sweetened coconut

Garnish:

• Flaky sea salt for sprinkling

Instructions

 

Step 1: Brown the Butter

• In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.
  1 (227g) cup unsalted butter
• Once butter is browned, remove the saucepan from heat and transfer the butter to a the mixer bowl to cool to become thicker again. You can pop the butter in the frig for 30 minutes to speed this process up if needed just avoid it becoming solid, it should be soft or still melted.

Step 2: Prepare the Dough

• In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It’ll be a bit crumbly, that’s okay!
  1 (200g) cup packed brown sugar, 1/2 (120g) cup granulated white sugar
• Add the eggs, sourdough discard, and vanilla extract to the bowl. Continue to mix on LOW speed for another 2 minutes, ensuring all ingredients are well incorporated. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.
  1/2 (120g) cup sourdough starter discard, 2 large eggs, 2 teaspoons pure vanilla extract
• Sourdough Discard Swap: If you're swapping the starter for milk, add the milk to the wet ingredients above and mix it in.
  1/4 (50g) cup whole milk

Step 3: Incorporate Dry Ingredients

• In a separate bowl, mix together with a whisk the all-purpose flour, rolled oats, salt, Brewer’s yeast, flax meal, baking soda, baking powder, and cinnamon (if using). This is important to make sure your ingredients are evenly distributed.
  2 (250g) cups all-purpose flour, 2 (180g) cups old-fashioned rolled oats, 1 teaspoon fine sea salt, 3 (30g) Tablespoons Brewer's yeast, 2 (14g) Tablespoons ground flax meal, 1 tsp baking soda, 1 tsp baking powder, 1 1/2 tsp ground cinnamon
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.
• Fold in the semi-sweet chocolate chips and coconut, ensuring they are evenly distributed throughout the dough. You can add them to the mixer if using, and pulse them through the dough for easier mixing.
  1 3/4 (275g) cups semi-sweet chocolate chips, 1/2 (60g) cup shredded sweetened coconut

Step 4: Scoop and Chill the Cookies

• Using a 2-oz (approximately 2 tablespoons) cookie scoop, scoop all of your cookies onto parchment lined baking sheets. If you want to use a scale, cookies should weigh roughly 60 grams. You should have 18 large cookies.
• These cookies do not require chilling, but if you choose to do so you can see my notes below on overnight fermentation.
• Optional Overnight Fermentation: Cover the tray of cookie with plastic wrap, and transfer to the refrigerator overnight for a longer fermentation. Allow the cookies to rest at room temperature to take the chill off before you bake them about 30 mins to an hour.

Step 5: Bake the Cookies

• Preheat your oven to 350°F (175°C).
• Space each cookie about 2 inches apart to allow for spreading; I bake six to one cookie sheet in 2 rows of 3.
• Bake in the preheated oven for 15 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
• Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional 3-4 minutes at this point if baking larger cookies.
• While the cookies are still warm, use a large circular cookie cutter or small bowl to make them perfectly round by placing the cutter or bowl over the cookie and nudging the edges into place with a circular motion.
• Sprinkle with flaky sea salt while the cookies are still warm if you’re using it.
  Flaky sea salt
• Allow the cookies to cool completely on the baking sheets to set before transferring them to a wire rack.
• Once completely cooled, indulge in your cookies!
• Makes 18 large cookies (2 oz)

Notes

How to Store:

Room Temperature: Store in an airtight container on the counter for up to 7 days.

Freezer: Store in an airtight container in the freezer for up to 4 months.

Can I make this recipe without sourdough discard?

Yes! Replace the sourdough discard with 1/4 cup whole milk instead. You’ll add it in at the same step as you would the discard, and mix it into the wet ingredients.

 

Nutrition

Serving: 1cookieCalories: 365kcalCarbohydrates: 50gProtein: 6gFat: 17g

Tried this recipe?Let us know how it was!