Lemon Poppyseed Cookies (Vegan Lactation Recipe)

Lemon poppyseed cookies on a cooling rack.

Lemon Poppyseed Cookies (Vegan Lactation Recipe)

These Lemon Poppyseed Vegan Lactation Cookies are gluten free, dairy free and plant based, while being packed with nutritious ingredients to help increase breast milk supply for breastfeeding mamas.

Course Snack

Cuisine American

Prep Time 1 10

Cook Time 15

Total Time 1 25

Servings cookies

Calories 371kcal

Author Abbey Sharp

Ingredients

2 flax eggs 2 tbsp ground flaxseed with 5 tbsp unsweetened vanilla almond milk or water
1 1/2 cups light brown sugar
1¼ cup vegan butter melted
3 cups gluten free rolled oats
1 1/2 cups gluten free all purpose flour
6 tablespoons brewers yeast
3 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons vanilla extract
1 tbsp Lemon zest
3 tbsp poppyseeds divided
Lemon juice powdered sugar glaze:
1/2 cup powdered sugar
4 1/2 tsp lemon juice

Instructions

Prepare the flax eggs and let them sit in the fridge for 30-60 minutes.
Preheat oven to 350 F and prepare two baking sheets with silpats.
In a bowl, beat together the butter and brown sugar until creamed. Add in the flax eggs, oats, flour, yeast, flax, baking powder, soda, salt, vanilla, lemon zest and 2 tablespoons of poppyseeds.
Scoop out a 2-tablespoon ball of cookie dough and roll into a ball. Flatten out onto the silpat. The cookies require a lot of space to spread, so you'll likely want to put 8 per pan. Repeat with the other pan. I do two batches, so that's equal to 4 pans depending on the size of your pans. Sprinkle with the remaining 1 tablespoon of poppyseeds.
Bake in the middle of the oven for 14-15 minutes, or until lightly golden around the edges.
Allow the cookies to cool on a cooling rack.
Meanwhile, in a bowl, mix together the powdered sugar with lemon juice and transfer to a piping bag. Drizzle the cooled cookies with the lemon glaze. Enjoy and happy nursing mamas!

Nutrition