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? Parenting.com 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

Ingredients
115g (1 stick, 4 oz) vegan butter or margarine, softened
2/3 cup brown sugar, firmly packed
3 tablespoons aquafaba (equiv. 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 (rolled oats are also fine, as is a mixture of both)
2 teaspoons brewer’s yeast**
½ teaspoon baking powder
¼ teaspoon salt
¾ cup chopped dark chocolate or dairy-free chocolate chips
½ cup seeds (I used sesame, sunflower and flax seeds)
½ cup (60g) pecan nuts (optional)***

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

Place nuts (if using) and seeds on a lined baking tray and bake for 10 minutes, or until lightly toasted and fragrant. Allow to cool, then chop pecans roughly.

Cream the butter and sugar together (about 2-3 minutes), then add aquafaba, syrup and vanilla extract and beat well. Add in the flour, oats, baking powder and salt, and mix on low speed just until incorporated. Add chopped chocolate, seeds and nuts. Stir with a wooden spoon 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.

Notes
Adapted from my Thick, Chewy Muesli Biscuits

*To make these gluten-free, sub in 1 cup of your favourite gluten-free flour blend.
**Brewers’ yeast can be found at your local health store.
***Raisins or dried cranberries are also excellent additions.

Leave a Reply