If you are a mom to be or are currently breastfeeding, try these sourdough butterscotch lactation cookies. Not only are they filled with lactogenic foods, they are equally as delicious. These cookies are a great way to enjoy some extra calories and keep the milk flowing!
One of my favorite gifts to make a mom to be is a sourdough lactation cookie. From one mom to another, having a delicious dessert already prepared and in the freezer is one of the best gifts to receive.
Whether they are already baked or can be made fresh- sourdough cookie dough is an easy gift which keeps on giving. They are especially good for a postpartum mom whether they are breastfeeding or bottle feeding. Recovery is important (not only for the heart, but the body!)
This recipe, is sourdough butterscotch lactation cookies. These sourdough lactation cookies include traditional ‘oatmeal scotchies’ ingredients with a twist of sourdough discard and optional lactogenic foods.
If you, or the mom you are gifting these to, does not like the taste of brewers yeast, that is ok! Easily make these sourdough lactation cookies without brewers yeast, if preferred. They will be more similar to sourdough oatmeal cookies.
This recipe includes nurturing, gut healthy ingredients like sourdough discard, whole grains (oats and wheat flour), almond flour, butter and eggs. And the butterscotch chips – while not ‘nutritious’ are delicious and make our hearts and belly smile.
The main difference between these sourdough butterscotch lactation cookies and these traditional sourdough lactation cookies is the ‘chocolate’ chip. This recipe uses butterscotch chips instead of chocolate chips.
These sourdough butterscotch lactation cookies may just knock sourdough discard lactation cookies out of first place. And that says a lot as a chocolate lover!
Why you will love these sourdough lactation cookies (with butterscotch chips)
Kitchen Equipment
There are a few pieces of kitchen equipment which make this recipe easy.
- Hand Mixer
- Large Mixing Bowl
- Cookie Dough Scoop
- Baking Sheet
- Silicone Mat (or parchment paper)
- Cooling Rack
Ingredients for Sourdough Butterscotch Lactation Cookies
To make these delicious sourdough lactation cookies, use the following ingredients:
- Flour
- A variety of flour options are available. This recipe has been tested with all purpose flour and gluten free flour.
- Spelt flour, oat flour or buckwheat flour are flour alternatives. You could also substitute some whole wheat flour.
- Almond Flour
- Almond flour provides a great flavor and a soft, pillowy texture to the cookies. Because of the fat content, almond meal will not work as a substitute.
- Oats (Rolled Oats or quick cook oats)
- Use rolled oats or quick oats within this recipe. Oats are an essential part of lactation cookies. They also provide sustained energy through carbohydrates and a healthy dose of essential nutrients like vitamin B, fiber and iron.
- White Sugar
- Brown Sugar
- Unsalted Butter
- Option for vegan butter or coconut oil.
- Sourdough starter
- Use active starter or sourdough discard within this recipe. The sourdough starter is within the recipe for health benefits, not to make the cookies rise.
- Eggs
- Vanilla Extract
- Cinnamon
- Butterscotch chips
- The star of the recipe, butterscotch chips, feature notes of caramel and brown sugar.
- Baking Soda
- Sea Salt
- Lactogenic Foods (Optional):
- Brewers Yeast
- Flax seed meal
- Chia seeds
How to Make Sourdough Discard Lactation Cookies
Sourdough discard lactation cookies are easy to make. There are two methods – stir and go and long fermented.
The difference between the two is the length of time between when the dough is prepared and cooked. Stir and go is cooked immediately where long fermented are mixed and fermented on the countertop, fridge or freezer, for an extended period of time before they are baked.
Stir and Go
Preheat the oven to 375 degrees Fahrenheit. Use a hand mixer or stand mixer to combine the cookie dough ingredients.
To make the sourdough discard lactation cookies, cream together the butter and sugars in a large mixing bowl. Next, add the sourdough discard, eggs and vanilla extract.
To a separate bowl, combine the oats, baking soda, salt, flour, cinnamon and almond flour. If including lactogenic add-ins (chia seeds, flax seeds, brewer’s yeast), stir them into this bowl.
Next, mix the dry ingredients into the wet ingredients. However, be careful not to overmix as the dough will become stiff.
Finally, stir in the butterscotch chocolate chips.
Use a cookie scoop or spoon to make 1-1/2 tablespoon sized cookies. Place on a lined cookie sheet.
Bake for 8-12 minutes. They will be golden brown in color.
Allow the cookies to cool on a wire rack before storing.
Long Fermentation Cookies
In order to long ferment the sourdough lactation cookies, mix the dough and wrap tightly with plastic wrap to ensure the dough will not dry out.
Allow the cookie dough to ferment on the countertop for 4-12 hours. The dough will not rise during this time.
Once fermented to your liking, place in the refrigerator for up to 3 days. Slice and bake as outlined above to enjoy a freshly baked cookie anytime.
How to Store Sourdough Lactation Cookies
Allow the cookies to cool completely before storing by placing them on a wire rack. Place them in a ziplock bag or airtight container on the counter for up to 3 days.
Store in the fridge for up to one week. Alternatively, place in the freezer for up to six months.
If freezing stick a layer of wax paper between the layers of cookies to ensure they do not stick to each other. Because of this – cookies can be frozen raw or baked.
We love making a double batch of these cookies and freezing half as raw dough balls and half as baked cookies. Both are placed in a freezer-safe bag for storage.
To reheat, place in the toaster oven or microwave until warm. Enjoy with a glass of milk, crumbled over ice cream or yogurt or as the base of an ice cream sandwich.
Frequently Asked Questions
Sourdough Butterscotch Lactation Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Medium mixing bowl
- 1 hand mixer or stand mixer
- 1 Baking Sheet
- 1 cooling rack
Ingredients
- 1 cup almond flour Do not swap with almond meal
- 1/2 cup + 2 TBS all purpose flour Can swap with gluten free flour, spelt flour or buckwheat flour
- 1-1/2 cup oats Rolled oats or quick oats
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt* If using salted butter, leave out.
- 4 TBSP unsalted butter Can swap with dairy free butter or coconut oil.
- 2 eggs
- 1/2 cup sourdough discard Active starter or sourdough discard can be used
- 1 tsp vanilla extract
- 1 cup butterscotch chips
- 2 TBS lactogenic foods*
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Use a hand mixer or stand mixer to cream together the butter, white sugar and brown sugar. Add the sourdough discard, eggs and vanilla extract – mixing until combined.
- To a separate bowl combine the oats, baking soda, salt, flour and almond flour. If including lactogenic add-ins (chia seeds, flax seeds, brewers yeast), stir them into this bowl.
- Mix the dry ingredients into the wet ingredients, being careful not to overmix the dough. Fold in the butterscotch chocolate chips by hand.
- Use a cookie scoop or spoon to make cookies the size of 1-1/2 tablespoon.
- Place on a lined baking sheet and bake for 8-12 minutes. They cookies will be golden brown in color.
- Allow the cookies to cool on a wire rack before storing.
Notes
- These are completely optional. If adding lactogenic foods (Brewers yeast, flax seed meal, chia seed meal) to the recipe, add up to two tablespoons total, not two tablespoons of each.
- In order to long ferment the sourdough lactation cookies, mix the dough and wrap tightly with plastic wrap to ensure the dough will not dry out.
- Allow the cookie dough to ferment on the countertop for 4-12 hours. The dough will not rise during this time.
- Once fermented to your liking, place in the refrigerator for up to 3 days. Slice and bake as outlined above to enjoy a freshly baked cookie anytime.
Nutrition
Have you made or received lactation cookies before? If so, did you notice a difference in your milk supply? Let us know in the comments below! I have made them a handful of times and always notice a difference in milk supply! Additionally, we love to gift these delicious cookies to new moms.
