These vegan lactation cookies are loaded with oats and other ingredients that will boost your milk supply, but the addition of chocolate chips makes them taste like an indulgent treat!
Make the flax egg. Whisk the ground flaxseed and water in a small bowl until well combined. Set it aside for 10-15 minutes or until the mixture thickens.
Prepare the baking tray. Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat. Set it aside.
Toast the oats. Add the oat flour to a small pan over low heat. Shake the pan occasionally. Let them toast for 7-10 minutes or until lightly golden. They should smell toasty. Remove it from the heat and set them aside. Don't skip this step, it makes all the difference in texture.
Whisk the dry ingredients. Mix the oat flour, all-purpose flour, and almond flour in a large mixing bowl. Add the baking soda, baking powder, coconut sugar, ground cinnamon, and salt. Whisk until well combined.
Add the wet ingredients. Gently stir the melted coconut oil, agave syrup, vanilla extract, and flax egg into the dry ingredients until well combined. The mixture should have turned into a thick dough.
Toast the coconut. Add the shredded coconut to a small pan over low heat. Shake the pan constantly because it burns easily. Let the coconut toast for 2-3 minutes or until golden. Remove it from the heat and set it aside.
Fold in the add-ins. Gently stir in the toasted shredded coconut, chocolate chips, pecans, and chia.
Bake. Grab 2 tablespoons of dough and roll it into a ball. Place it on the baking sheet. Use your fingers to flatten it until it's 1/4" thick. Repeat for all the dough, leaving about 4" of space between each cookie. Bake for 20-30 minutes or until golden around the edges. The bottom should be golden brown and the center slightly set.
Serve. Remove them from the heat. Let them cool for at least 10 minutes before removing the cookies from the baking tray. Serve and enjoy.
Notes
To store: Vegan lactation cookies can be stored in an airtight container at room temperature for up to 4 days. To freeze: After baking and cooling the cookies, place them in a freezer-safe container or freezer bag with parchment paper between layers of cookies to prevent sticking. Freeze for up to 2 months; when you’re ready to enjoy them, you can thaw them at room temperature for about an hour or pop them in the microwave for a warm treat.