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 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!