bonappetit4.6
Lactation Cookies
These nutty, chocolaty treats are perfect for anyone who's lactating—and just as delicious for everyone else.
👥 12 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven and preheat to 325°. Whisk flour, brewer’s yeast, flaxseed meal, cinnamon, baking soda, and kosher salt in a medium bowl to combine.
2
Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in another medium bowl until combined and creamy, about ⏱️ 1 minute. Add egg and vanilla extract and beat until incorporated and smooth, about ⏱️ 30 seconds. Add dry ingredients and mix on low speed until just combined, about ⏱️ 15 seconds. Add oats, figs, coconut, and 5 oz. chocolate and mix just until evenly distributed. Cover bowl and chill dough ⏱️ 30 minutes.
large egg1
3
Using a #16 cookie scoop (about ¼ cup), portion out cookies and divide between 2 parchment-lined baking sheets, spacing 3" apart. (Do not flatten; cookies will spread as they bake.) Press almonds and remaining 1 oz. chocolate into cookies, dividing evenly; sprinkle with sea salt.
4
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are firm and golden brown but centers are still soft, 18–⏱️ 22 minutes. Let cookies cool on baking sheets at least ⏱️ 15 minutes before eating. Do ahead: Cookie dough can be made and portioned 3 months ahead; freeze on baking sheets until solid, then tightly wrap. Bake frozen cookies about ⏱️ 2 minutes longer than in recipe. Cookies can be baked 1 week ahead; store in an airtight container at room temperature.
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