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!
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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
- 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
- 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!