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Cranberry Almond and White Chocolate Lactation Cookies
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5 from 4 votes

Cranberry Almond and White Chocolate Lactation Cookies

Prep Time30 mins
Cook Time14 mins
Total Time44 mins
Course: Biscuits
Servings: 36
Calories: 0kcal
Author: Lauren


  • 1 cup 150g wholemeal flour
  • 1 teaspoon of baking powder
  • 125 g butter
  • 3 tablespoons of flaxseed meal
  • ½ cup brown sugar
  • 1 egg
  • 3 tablespoons of water
  • 1 tablespoon vanilla extract
  • 2 tablespoons of brewers yeast
  • 1 ½ cups of rolled oats
  • 100 g of flaked almonds
  • ½ cup of dried cranberries
  • ¼ cup of white chocolate chips


  • Line two trays with baking paper and preheat your oven to 180 degrees.
  • Place the butter and sugar into the bowl of an electric mixer and beat on a high speed for 8 - 10 minutes or until the mixture is pale and smooth.
  • Add the vanilla and egg and mix on a low speed to combine.
  • Add the wholemeal flour, baking powder, flaxseed meal and brewers yeast and water to the bowl and mix on a low speed to combine.
  • Remove the bowl from the stand and add the rolled oats, flaked almonds, white chocolate chips and dried cranberries and stir through to combine.
  • Use a tablespoon to scoop up the mixture and roll it into balls before placing on the prepared baking trays. Repeat until you have used all of the mixture.
  • Lightly flatten the Cranberry Almond and White Chocolate Lactation Biscuits with the palm of your hand and place into the oven to bake for 12 minutes.
  • Leave the biscuits to cool on the trays for 10 minutes before carefully transferring to a wire rack to completely cool.
  • Store in an airtight container for up to a week.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg