Best Chocolate Chip Lactation Cookies
These egg, dairy, and gluten-free cookies are perfect for breakfast, treats, or afternoon snacks for any mama. (And they are great to share with the kids too!)
- 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 butter
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
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.
- 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.
- Use sunflower seed butter or another nut butter in place of the peanut butter if desired.
- 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.
Serving: 1cookieCalories: 204kcalCarbohydrates: 26gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 44mgPotassium: 218mgFiber: 4gSugar: 12gVitamin A: 23IUVitamin C: 2mgCalcium: 62mgIron: 1mg