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Chocolate Chip Lactation Cookies

Prep Time 10 minutes
Cook Time 12 minutes


  • 1 1/2 cups fine almond flour
  • 1/4 cup rolled oats
  • 1/2 cup coconut sugar (sub: brown sugar or granulated monk fruit sweetener)
  • 2 tsp brewer's yeast
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 egg
  • 1 tbsp ground flaxseed + 2 tbsp water
  • 1/4 cup melted and cooled coconut oil
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips


  • Preheat your oven to 350°F. Line a baking sheet with parchment paper.
  • In a small bowl, mix together your flax egg. Set aside and let the mixture thicken for 3-5 minutes.
  • In a large bowl, stir together all dry ingredients: almond flour, oats, sugar, brewer's yeast, baking powder, and cinnamon.
  • In another bowl, whisk together all wet ingredients: coconut oil, flax egg, egg, and vanilla extract.
  • Pour wet ingredients into dry. Stir until the dough forms. Fold in the chocolate chips.
  • Spoon the dough onto your baking sheet, forming 9 cookies.
  • Bake for 10-12 minutes, or until the edges have slightly browned.
  • Store the cookies in the fridge to preserve their freshness.


If your batter is too wet, add another 1-2 tablespoons almond flour. Lastly, if you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.