Peanut Butter Pumpkin Chocolate Chip Lactation Cookies Recipe


  • Peanut Butter Pumpkin Chocolate Chip Lactation Cookies1 1/2 cups of whole wheat flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of pumpkin pie spice
  • 1 teaspoon of salt
  • 1/4 cup of softened butter
  • 1/4 cup of olive oil
  • 1/2 cup of creamy peanut butter
  • 1 cup of pumpkin puree
  • 1/2 cup of white sugar
  • 1/2 cup of brown sugar
  • 2 teaspoons of vanilla extract
  • 3 tablespoons of nutritional yeast
  • 2 large eggs
  • 1 cup of whole ground flax seed
  • 1 3/4 cups of rolled oats
  • 1 12 ounce package of chocolate chips


  1. Preheat the oven to 350°.
  2. Combine the flour, baking soda, pumpkin pie spice, and salt in a medium bowl.
  3. Combine the butter, olive oil, peanut butter, pumpkin, white sugar, brown sugar, vanilla extract, and nutritional yeast in a large bowl.
  4. Mix the wet ingredients until creamy.
  5. Beat in the eggs.
  6. Add the ground flax seed into the wet ingredients. Combine thoroughly.
  7. Slowly add the dry ingredients to the wet ingredients.
  8. Fold in the rolled oats and chocolate chips.
  9. Drop 1 inch balls of the cookie dough onto an ungreased cookie sheet.
  10. Bake for 12 minutes.
  11. Allow the cookies to cool slightly before removing from the cookie sheet.
  12. Store the peanut butter pumpkin chocolate chip lactation cookies in an airtight container.

Image Credits

Peanut Butter Pumpkin Chocolate Chip Lactation Cookies © 2012 Heather Johnson

Heather Johnson

Heather Johnson is a mother, wife, writer, librarian, and linguist. She earned a BA in English studies with a minor in creative writing from Illinois State University in May 2007, an MS in library and information science from the University of Illinois at Urbana-Champaign in May 2009, and an MS in English studies with an emphasis in linguistics at Illinois State University in December 2011.

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