Well, lactation + cookies are two words I never thought I would write about here! After bringing our little lady home from the hospital post C Section, I started looking into how I could boost my milk supply to get her back up to her birth weight.
Several mums had recommended making cookies that were packed full of ingredients that were known to boost supply rather than taking supplements so I figured I’d give it a try! I combined a few recipes that I found and have baked them off several times now to finally tweak the recipe to perfection.
These taste really yummy, and the dough freezes well so you can bake them off as you desire!
** An important note: These are totally fine for non-lactating people to eat 😉 The Brewers Yeast and oats will help nursing mamas produce more milk (In fact the day I made these I pumped almost double what I had been). I’ve seen other recipes that have more Brewers Yeast in them but find they give a slightly bitter aftertaste.
Ingredient Shopping List
- 3 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 4 1/2 tablespoons brewers yeast
- 3 tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 12 generous tablespoons salted butter
- 4 tablespoons unrefined virgin coconut oil
- 1 1/2 cups sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 or one package milk chocolate chips
- Preheat the oven the 350 degrees F.
- In a separate bowl whisk together oats, flour, yeast, flaxseed, baking powder, baking soda and cinnamon until well combined.
- In your mixer beat the butter and coconut oil on medium speed until creamy.
- Add sugar and beat for a few minutes on medium until fluffy (scrap bowl if needed)
- Add in egg and yolk and beat to combine on medium.
- Add in vanilla and mix until combined.
- Slowly add dry ingredients one cup at a time on low speed until combined.
- Add in chocolate chips and mix by hand to combine.
- Dough will be dry and crumbly but will bind when you form into balls. Form into 1 inch balls and bake on parchment lined sheet for 12 minutes (bottoms will be slightly golden but will allow for a tender cookie with crispy edges). If the dough balls are 1 inch you can expect to get about 40 cookies out of this recipe!
- In order to freeze, form balls and freeze on a cookie sheet, then transfer to freezer safe ziploc bag.
- If baking from frozen, bake for 14 minutes.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 64mgCarbohydrates: 21gFiber: 2gSugar: 11gProtein: 3g
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