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Chocolate Peanut Butter Lactation Cookies

Makes 5-6 dozen


  • 1 cup {2 sticks}butter softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 4 tbsp flaxseed meal
  • 2 tbsp Brewer's Yeast
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 cups thick cut oats
  • 1 cup chocolate chips plus additional for drizzling
  • 1 cup creamy peanut butter plus additional for drizzling


  • Preheat oven to 375 degrees.
  • In a small bowl, mix 2 tbsp of flaxseed meal with water and set aside for five minutes.
  • In a large bowl sift together flour, baking soda, Brewer's Yeast, and salt. Set aside.
  • Add butter and sugar to a large mixing bowl and cream together on medium speed.
  • Slowing add eggs, one at a time.
  • Now add peanut butter and vanilla.
  • Finally, add flaxseed mixture and continue mixing.
  • Now with the mixer on low, slowly add the flour mixture to the wet mixture.
  • Once combined, turn off the mixture and stir in oats and chocolate chips.
  • Drop spoonfuls onto a lined baking sheet.
  • Bake 10-12 minutes until golden.
  • Let cool slightly before removing to a cooling rack.
  • Once cooled, drizzle melted chocolate and peanut butter on the top of each cookie.
  • Let it harden then package or serve.
  • Store in a sealed container for up to a week.