Healthy Oatmeal Chocolate Chip Lactation Cookies with Coconut and Pecans Recipe

Introduction

These Healthy Oatmeal Chocolate Chip Lactation Cookies with Coconut and Pecans are a delicious and nourishing treat for nursing moms. Packed with wholesome ingredients like oats, flaxseed, and pecans, they support milk production while satisfying your sweet tooth.

Ingredients

• 1 large overripe banana
• 2 tbsp melted coconut oil
• ½ tsp vanilla
• ½ cup rolled oats, certified gluten-free if necessary
• 3 tbsp ground flaxseed
• ¼ tsp salt
• ¼ cup unsweetened coconut flakes
• ¼ cup chopped pecans
• ¼ cup chocolate chips (dairy-free if necessary)
• optional: 2 tbsp brewer’s yeast for an extra milk boost
• optional: 1 tbsp brown sugar, honey, or maple syrup for more sweetness

Instructions

1. Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: In a large bowl, mash the banana well until smooth.
3. Step 3: Stir in the melted coconut oil, vanilla, and if using, brewer’s yeast or additional sweetener.
4. Step 4: Add the oats, ground flaxseed, salt, coconut flakes, chopped pecans, and chocolate chips. Mix until all ingredients are well combined.
5. Step 5: Using a 2-tablespoon cookie scoop, drop the mixture onto the prepared baking sheet, spacing evenly. Flatten each scoop slightly with the back of the scoop, as these cookies will not spread during baking.
6. Step 6: Bake at 350°F for 20 minutes or until the tops are golden. Let the cookies cool on the baking sheet before transferring to a wire rack or container.

Tips & Variations

• Use certified gluten-free oats if you need a gluten-free version.
• For a dairy-free cookie, choose dairy-free chocolate chips.
• To make these nut and coconut free, substitute coconut oil with avocado oil or melted butter, omit coconut flakes and pecans, then add an extra ¼ cup oats. You can also add pumpkin seeds for crunch.
• Swap pecans with walnuts, pumpkin seeds, raisins, or dried cranberries depending on your preference.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. For best texture, bring to room temperature before eating. These cookies can also be frozen for longer storage; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies sweeter?

Yes, you can add 1 tablespoon of brown sugar, honey, or maple syrup to the mixture for extra sweetness if desired.

What if I don’t have brewer’s yeast?

Brewer’s yeast is optional and used for an extra milk-boosting effect. If you don’t have it, simply omit it without affecting the cookie’s taste or texture.

Healthy Oatmeal Chocolate Chip Lactation Cookies with Coconut and Pecans Recipe

Print Recipe

★★★★★

5 from 83 reviews

These Healthy Oatmeal Chocolate Chip Lactation Cookies are a nutritious and delicious treat specially designed to support nursing mothers. Made with wholesome ingredients like overripe banana, coconut oil, oats, flaxseed, coconut flakes, pecans, and chocolate chips, these cookies provide a boost of energy and essential nutrients. Optional brewer’s yeast can be added for extra milk production support. Perfectly baked to golden perfection, they are also gluten-free and dairy-free friendly when using suitable ingredients.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 large overripe banana
• 2 tbsp melted coconut oil
• ½ tsp vanilla extract
• ½ cup rolled oats, certified gluten-free if necessary
• 3 tbsp ground flaxseed
• ¼ tsp salt
• ¼ cup unsweetened coconut flakes
• ¼ cup chopped pecans
• ¼ cup chocolate chips (dairy-free if necessary)

Optional Ingredients

• 2 tablespoons brewer’s yeast (for an extra milk boost)
• 1 tablespoon brown sugar, honey, or maple syrup (for added sweetness)

Instructions

1. Preheat Oven: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
2. Mash Banana: In a large bowl, mash the overripe banana thoroughly until smooth to help bind the cookie mixture naturally.
3. Add Wet Ingredients: Stir the melted coconut oil, vanilla extract, and if using, brewer’s yeast or additional sweetener into the mashed banana until well combined.
4. Mix Dry Ingredients: Add the rolled oats, ground flaxseed, unsweetened coconut flakes, chopped pecans, chocolate chips, and salt to the wet ingredients. Mix thoroughly to form a uniform batter.
5. Form Cookies: Using a 2-tablespoon cookie scoop, drop scoops of the mixture evenly spaced onto the prepared baking sheet. Flatten each cookie slightly with the back of the scoop since they will not spread much during baking.
6. Bake: Bake the cookies in the preheated oven at 350°F for 20 minutes or until the tops are golden and the edges are set.
7. Cool: Allow the cookies to cool completely on the baking sheet before removing them to a wire rack or container to prevent breaking.

Notes

• Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days.
• Gluten-free option: Ensure to use certified gluten-free oats.
• Dairy-free option: Use dairy-free chocolate chips.
• Nut and coconut-free option: Substitute coconut oil with avocado oil or melted butter (if dairy is acceptable), omit coconut flakes and pecans, and add an additional ¼ cup oats or pumpkin seeds.
• Nut substitution: Replace pecans with walnuts, pumpkin seeds, raisins, or dried cranberries.
• These cookies do not spread much during baking, so flatten them before baking for a better shape.

Keywords: lactation cookies, healthy cookies, oatmeal cookies, chocolate chip cookies, gluten-free, dairy-free, nursing mother snacks, lactation support, pecan cookies, coconut cookies