Chocolate Chip Cookies (Lactation Support Option)

1. Whisk together the flour, oats, collagen, salt, and baking soda in a medium bowl. If making lactation cookies, whisk in the brewer’s yeast.
2. In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter, brown sugar, and granulated sugar until light and fluffy, about 30 seconds. Add the vanilla and egg and mix until fully combined.
3. Add the dry ingredients to the wet ingredients. Mix on low speed just until no dry flour remains, scraping down the sides as needed.Fold in the chocolate chips.
4. Cover and refrigerate the dough overnight. For a faster chill, portion into 2-inch dough balls and refrigerate for 1–2 hours.
5. When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment. Space the dough balls at least 2 inches apart and bake for 11–14 minutes, until lightly golden.
6. Remove from the oven and gently press the tops with a spatula to encourage a chewy center. Sprinkle with flaky sea salt and cool for 5 minutes before transferring to a wire rack. Store in an airtight container for up to 4 days, or freeze.

POSTPARTUM TIP

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Store shaped dough balls in the freezer for up to 4 months. Bake straight from frozen, just add 2–4 extra minutes to the bake time.