Salted Toffee Cookies (Vegan Lactation Recipe)

lactation toffee cookies on a baking tray

Salted Toffee Cookies (Vegan Lactation Recipe)

These Salted Toffee Lactation Cookies are naturally gluten-free, vegan-friendly, and packed with ingredients said to help increase breastmilk production (but they're so good, even non-breastfeeding folks will love them!)

Course Dessert, Snack

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings Cookies

Calories 215kcal

Author Abbey Sharp

Ingredients

For the Toffee (Optional):

¼ cup vegan butter I use Earth Balance
¼ cup & 2 tbsp white sugar
2 tbsp unsweetened soy milk
2½ tsp maple syrup
Sprinkle of Salt

For the Toffee Cookies:

3 flax eggs 3 tbsp ground flaxseed with 7 tbsp unsweetened vanilla almond milk
3 cups gluten free quick oats
1½ cups gluten free all purpose flour
5 tbsp brewers yeast
3 tbsp ground flaxseed
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
1 cup vegan butter
1½ cups dark brown sugar
¼ cup cashew butter
2 tsp vanilla extract
¼ cup vegan toffee bits
Fleur de sel for garnish

Instructions

To Make the Optional Toffee:

Line a baking sheet with parchment or a silpat and set aside.
Have a heavy saucepot heated to medium high and add the butter, sugar, maple, soy milk and salt. Stir until the sugar and butter melts. Cook until it reaches the soft crack stage (285 F) - watch your thermometer like a hawk because it can easily get too hot.
Turn off the heat, and carefully (using gloves) pour the toffee onto the parchment or silpat and spread it out quickly. Place in the fridge or freezer until set then smash into tiny pieces. Set aside.

To Make the Toffee Cookies:

Preheat the oven the 350 degrees F and line three baking sheets with parchment paper or a silpat.
Prepare the flax eggs by combining 3 tbsp of flaxseed with 7 tbsp unsweetened vanilla almond milk. Refrigerate for 10-15 minutes until it looks thick and gloopy.
In a large bowl, mix together the oats, gluten free flour, brewer’s yeast, flaxseed, baking powder, soda, cinnamon, and salt.
In another bowl (or your stand mixer), beat the vegan butter until softened. Add in the sugar and beat until it looks smooth and fluffy. Add in the cashew butter, flax eggs, and vanilla and beat until mixed.
Stir the wet ingredients into the dry and then fold in the toffee pieces if using.
Roll into balls about 1 1/2 inches in diameter and place on the baking sheet with about 2 inches between them (12 per baking sheet). It should yield about 36 cookies.
Gently press the cookies down just a touch.
Sprinkle generously with fleur de sel and bake for 15-17 minutes until the bottoms and sides turn golden brown. Allow to cool for at least 5 minutes before picking up. Store in an airtight container for up to 5 days, or in the freezer for 6 months.

Notes

Purchase toffee bits instead of making your own to save time making these toffee cookies.
Store in an airtight container for up to 5 days, or in the freezer for 6 months. You can leave them at room temperature.
Want to make this more fun? Add some chocolate chips to the toffee cookies!
To smash the toffee bits, you can use a meat mallet or rolling pin.
The toffee recipe that worked the best used Earth Balance and was heated to a hard crack (300 F) vs a soft crack. The toffee recipe down below makes around double of what you need. Cutting the recipe any smaller would require a very tiny pot. You can always store the extra toffee in an airtight container in the fridge for another recipe.

Nutrition