Favorite Lactation Cookie Recipe

Lactation cookies recipe with peanut butter and chocolate

Favorite Lactation Cookie Recipe

This easy Lactation Cookie recipe (with chocolate chips) is so good for breakfast, treats, or afternoon snack. They're egg, dairy, and gluten-free and are great to share with the kids, too.

Course Snack

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 204kcal

Author Amy Palanjian

Equipment

Ingredients

1 1/2 cups sliced ripe-with-brown-spots bananas (about 2 medium)
2 cups rolled oats
¾ cup shredded unsweetened coconut
¼ cup ground flaxseed
1 teaspoon baking powder
¼ cup nut or seed butter (like peanut butter, almond butter, cashew butter, or sunflower seed butter)
¼ cup honey
1 teaspoon vanilla extract
1/3 cup mini chocolate chips

US Customary - Metric

Instructions

Mash the bananas until smooth.
Add the bananas to a medium bowl and stir in the rest of the ingredients.
Chill batter in the fridge while the oven heats to 375 degrees F. Line a baking sheet with parchment paper.
Scoop out 1/4-cup portions onto the prepared baking sheet and flatten to about ½-inch thick.
Bake 18-20 minutes or until set and golden brown around the edges. Let cool on the pan.
Store in an airtight container in the fridge for up to 5 days or up to 3 months in the freezer.

Video

Notes

To make them smaller: Portion into 1-tablespoon balls, flatten, and bake for 16-18 minutes.
To make them without flaxseed, substitute and equal amount of whole-wheat flour.
Warm the peanut butter and honey to make them easy to stir into the other ingredients.
Swap in dried fruit for the chocolate chips if desired.
To make these without coconut, simply use additional oats instead.
Gluten-free: Use certified gluten-free oats.
Use a 1/4 cup measuring cup to help you portion out the cookies.
Let the cookies cool completely on the baking sheet so they hold together well.

Nutrition