These choc chip oat cookies are the kind of treat that checks all the boxes—wholesome, naturally sweetened, and seriously moreish. Made with nourishing whole-food ingredients and no refined sugar, they’re a feel-good snack the whole family will love. I originally called them Boob Biscuits because they’re packed with ingredients known to support breastfeeding and boost milk supply—but honestly, you don’t need to be nursing to enjoy them. They’re golden, crunchy, and loaded with chocolatey goodness… plus, they freeze beautifully, making them a perfect make-ahead snack for busy days.
Why You’ll Love These Cookies
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Crunchy & satisfying – more biscuit than cookie
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Freezer-friendly – ideal for batch baking
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Made with wholefoods – no refined sugar, just the good stuff
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Lactation-friendly – with flaxseed and oats to support breastfeeding
Ingredients
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3 cups old-fashioned rolled oats
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5 tablespoons desiccated coconut
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3 tablespoons ground flaxseed
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½ teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon ground cinnamon
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¼ teaspoon salt
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12 tablespoons organic unsalted butter (168g)
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4 tablespoons unrefined organic virgin coconut oil (56g)
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1 ½ cups organic coconut sugar
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1 large egg + 1 large egg yolk
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2 teaspoons vanilla extract
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1 cup dark chocolate chips (or chopped dark chocolate)
Instructions
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Preheat oven to 165°C (330°F).
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In a bowl, mix all dry ingredients: oats, flour, coconut, flaxseed, baking powder, baking soda, cinnamon, and salt.
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In a separate large bowl, whip the butter and coconut oil until creamy.
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Add sugar and beat until light and fluffy.
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Mix in the egg, egg yolk, and vanilla extract until well combined.
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Gradually add the dry ingredients into the wet mixture, stirring until just combined.
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Fold in the chocolate chips (or chunks!).
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Scoop dough using a tablespoon, shape into balls, and flatten slightly on a lined baking tray.
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Bake at 160°C for 17–20 minutes, or until golden.
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Allow to cool completely on the tray—they’ll crisp up as they cool!
The lower baking temperature and longer bake time give these cookies their signature crunch!
Storage Tips
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Keep in an airtight container at room temp for up to 3 weeks.
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Freeze unbaked cookies in a sealed container for up to 6 months
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Great for lunchboxes or breastfeeding snack stash!
Optional Add-Ins for Lactation Support
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1–2 tablespoons brewer’s yeast
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Extra tablespoon flaxseed or chia seeds
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Chopped nuts for extra texture and healthy fats
