Vegan Chocolate Chunk Lactation CookiesWe had a new little person join our extended family recently! My younger brother became a daddy for the first time, which makes me the doting aunt, and I am dying to meet her, but alas, they live interstate. So, we made up a care package, filled with the cutest little baby girl clothes, a birthday gift for my brother, and these nutritious, oh-so-yummy cookies. The parcel was delayed, mostly because I had to get this recipe just right first. You wouldn’t think it would be so hard making a drool-worthy batch of lactation cookies, would you?

Vegan Chocolate Chunk Lactation CookiesVegan Chocolate Chunk Lactation CookiesVegan Chocolate Chunk Lactation Cookies

First up, I learned that the key ingredients are oats, flax seed and brewer’s yeast… Wait, brewer’s yeast? What’s that? explains, “Brewer’s yeast, most commonly known for its use in the production of beer, contains iron, protein, B vitamins, chromium, selenium and various other trace minerals. Not only does it promote milk supply, it is believed to help with fatigue and the “baby blues.” Also, if you add too much, it won’t matter how much sugar or chocolate you add, the cookies will still be ruined. Suffice to say, that was Batch #1.

Vegan Chocolate Chunk Lactation CookiesVegan Chocolate Chunk Lactation Cookies

If Batch #1 was too bitter, Batch #2 was too hearty! Not enough sugar, perhaps, or too many oats… they were just too heavy to post. (There are days when I wish we had chickens to eat all my baking disasters!) When it was time to tackle Batch #3 I went back to a tried and true recipe on the blog – my Thick, Chewy Muesli Biscuits. I simply veganised it with aquafaba and replaced the dried fruit with chocolate… perfection! Without further ado, the care package was posted, and though still distant, I know her mama is well supplied!

Vegan Chocolate Chunk Lactation CookiesVegan Chocolate Chunk Lactation Cookies

Chewy Chocolate Chunk Lactation Cookies {vegan}
Don’t be scared; these are simply your mama’s oatmeal raisin cookies, with added brewer’s yeast and chocolate!

Makes approximately 20 cookies

115g (1 stick, 4 oz) vegan butter or margarine, softened
½ cup brown sugar, firmly packed
¼ cup white sugar
3 tablespoons aquafaba (or 1 egg)
1 tablespoon maple syrup or golden syrup
1 teaspoon pure vanilla extract
¾ cup wholemeal (whole wheat) flour
1 ½ cups quick-oats
1 ½ teaspoons brewer’s yeast*
½ teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup chopped dark chocolate or dairy-free chocolate chips
¾ cup dried cranberries
2 tablespoons linseed (flax seeds)

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease baking trays or line with non-stick baking paper.

Cream the butter, oil and sugars together (about 2-3 minutes), then add aquafaba (or egg), syrup and vanilla extract and beat well. Add in the flour, oats, baking powder, brewer’s yeast and salt, and mix on low speed just until incorporated. Add chopped chocolate, cranberries and linseed. Stir until well combined.

Shape two tablespoons each of mixture into balls and place on the trays, flatten lightly with fingers and bake in oven for 12 minutes (longer if you like them crispier), or until light golden brown. Allow to cool slightly before removing to a wire rack to cool completely.

Store in an airtight container.

Adapted from my Thick, Chewy Muesli Biscuits

*Brewers’ yeast can be found at your local health store.

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