Peanut Butter Chocolate Chip Lactation Cookies

Name: Peanut Butter Chocolate Chip Lactation Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons flax seed meal; 4 tablespoons water; 1 cup butter; 2 cups packed brown sugar; 2 eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 4 tablespoons brewer's yeast; 1 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 1/2 cups peanut butter; 2 cups rolled oats or 2 cups quick oats; 2 cups dark chocolate chips; 1 cup peanut butter chips

Servings: persons

3 tablespoons flax seed meal
4 tablespoons water
1 cup butter
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
4 tablespoons brewer's yeast
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups peanut butter
2 cups rolled oats or 2 cups quick oats
2 cups dark chocolate chips
1 cup peanut butter chips

1
Preheat the oven to 350 degrees.
2
Mix the flax seed meal with the water and have it sit for about 5 minutes. While waiting for the flax seed meal to get goopy, combine the butter, brown sugar, eggs and vanilla extract until it's mixed well. (If you have a stand mixer, make sure to dig up the butter that gets stuck at the bottom of the bowl.) Add the flax seed meal and water goop to mixed wet ingredients (after the 5 minutes has passed) and mix well.
3
In a separate bowl, mix together the flour, brewer's yeast, salt, baking soda and baking powder. After mixing, slowly add them to the wet ingredients and keep mixing until well combined. After the light brown dough becomes smooth (well mixed) add in the peanut butter.
4
After mixing in the peanut butter, add the oats, chocolate chips and peanut butter chips. You can of course add more chips to your liking.
5
Roll the cookie dough between your palms. (Since there is peanut butter in the dough, it won't stick onto your hands as much as regular chocolate chip cookie dough.) Make each ball about 1.5 times bigger than a golf ball. Place the ball of dough on parchment paper placed on a cookie sheet (or a lightly greased cookie sheet) and smash it down a little so it becomes a 1/2-inch thick disk. Leave some room between the disks (about 1.5 to 2 inches) so the cookies won't bake into each other. Repeat for the rest of the dough.
6
Place the disks of dough in the oven and bake at 350 degrees. Bake for about 10 - 15 minutes. (Keep an eye on the cookies. Of course, the baking time depends on the actual size and thickness of your dough and your oven. I usually bake these without turning on the convection.) Cool for 3-4 minutes.
7
You can freeze the dough. Make the disks of dough (per the above instructions); line them on wax paper or parchment paper (on a cookie sheet). You can place them close to each other since they will not be going in the oven. Place the disks in the freezer. After all the disks freeze, throw them in a freezer safe air tight bag.

2704

kcal

Calories

161

Fat

269

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons flax seed meal, 4 tablespoons water, 1 cup butter, 2 cups packed brown sugar, and more.

Yes, Peanut Butter Chocolate Chip Lactation Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!