This past weekend, I made peanut butter chocolate chip lactation cookie bars for a friend that recently had a new baby. There are tons of galactagogues in this recipe, and lots of delicious peanut butter and chocolate so that you don’t taste them!
The galactagogues that I used for this recipe are oatmeal, flax seed, and brewer’s yeast. I ordered the brewer’s yeast from amazon, which is the easiest way to get it.
The batter consists of peanut butter, butter, and brown sugar mixed with the galactagogues and normal dry ingredients. Then you fold in the chocolate chips, put it in a pan, and you’re good to go! Super easy.
I made two batches, so that my family could have some cookies, too. My husband and kids loved this recipe! (And so did I.) I couldn’t taste the brewer’s yeast or flax seed at all, and I only could tell that there were oats in them because I knew that they were there.
These bars were adapted from this recipe. I tweaked a few things – first, I added more vanilla, since this recipe calls for quite a bit of brewer’s yeast, and I thought a little more vanilla might help balance the taste. I also added some of the chocolate chips directly into the batter versus sprinkling them on top.
Peanut Butter and Chocolate Lactation Cookie Bars
Ingredients
- 2 1/4 cups flour
- 1 1/2 cups old fashioned oats
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup brewer's yeast
- 1/3 cup flaxseed
- 3/4 cup butter softened
- 2 cups brown sugar
- 3/4 cup peanut butter room temperature
- 2 eggs
- 1 tbsp vanilla extract
- 1 1/2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Spray a 13 x 9 baking pan with non-stick cooking spray.
- Whisk flour, oats, baking powder, baking soda, salt, brewers yeast, and flaxseed together in a large bowl.
- Mix butter, brown sugar, and peanut butter until smooth. Add eggs and vanilla extract.
- Fold in flour mixture. Once well combined, stir in 1 cup of the chocolate chips.
- Put the dough into the pan and press it lightly into place with your hands. Sprinkle the remaining chocolate chips on top.
- Bake for 17-22 minutes (or until the edges are slightly browned and a toothpick inserted in the center comes out clean). Be careful not to over bake.
- Cool and enjoy!
These are amazing! I made them as a late night nursing treat, and now that my milk is established they’re more of a regular treat 😛 I leave out the flaxseed because the texture isn’t right for me, and usually make a half batch just for myself.
So glad to hear that Kayla!!! 🙂
I LOVE these. Have made them twice. My husband likes them too. I haven’t gotten any brewer’s yeast yet, but did have ground fenugreek (amazingly) so added a tablespoon of that. Delish!
Soooo glad you liked them!!
They taste great! We’ll see if my supply increases 🙂
So glad to hear it!!
I love these bars – but they are always so dry! Like there just isn’t enough wet ingredients. What am I doing wrong?
Hi Elizabeth! I’m so sorry! I’m not sure … but maybe you could try soaking the flaxseed first? Some other recipes do that, just not this one. You could put it in 1/4 cup water for 10 minutes first, then add it? Just an idea, I haven’t tried it. Hope that helps!
My bars fall apart when I take them out of the pan. Any idea where I went wrong? 🤷♀️
Oh no! I’m sorry that happened! I didn’t have that experience but I hope they will still good if you ate them with a fork! 😂
Can these be frozen after?
Great question! I have not tried it with these bars. However, I think it would work. I would cut them, put them on a backing sheet, and freeze them, then put into a tupperware container separated by paper in the freezer. Hope this helps!
Can I make this THM friendly with a different flour option? I could also change out the regular chocolate chips to sugar free.
I made these this morning and they are great!
Did it help with your milk supply?