Lactation Cookies! Boost That Mommy Milk!
I loved making lactation cookies when I was nursing my youngest daughter. I made multiple recipes, trying to find the perfect one. My issue was that most of the recipes were loaded with sugar, butter, and other junk. I just couldn’t do it. I needed to find a healthier organic recipe. I found a few different recipes that were okay, but not ideal. So, I decided to make up my own.
I am not a baker by any means. Which is probably why the last batch I made wasn’t great. Don’t get me wrong, the taste was great, but my steel cut oats were like little pebbles. I ate them anyway and they did the job! I filled my freezer with milk and was happy!
I’ve been waiting for the moment to redeem myself from my pebble cookies, and I finally got that shot! A friend of mine has been concerned about her supply. She went back to work and is currently under the weather, so I offered to make her some cookies.
Bring on the COOKIES!
Now, like I mentioned before, I wanted to make a healthy lactation cookie. Full of GOOD fats and tons of fiber! I didn’t want to use butter or white sugar. If you prefer to use butter and sugar, I’ll include the measurements in the recipe. I love that these can be dairy free, by buying dairy free chocolate chips. You can add dried fruits or raisins to really kick up the flavor. Make it your own!
Gather your ingredients
- 1/2 Cup Coconut Flour
- 1 Cup Whole Wheat Flour (I forgot it to put it in the picture…oops!)
- 1 Cup Coconut Oil
- 3 Cups Steel Cut Oats/Rolled Oats
- 1 Cup Chocolate Chips (do not use bittersweet)
- 1 Cup Organic Coconut Palm Sugar
- 1 Tsp Sea Salt
- 1 Tsp Baking Soda
- 2-4 Tbsp Fenugreek
- 3 Tbsp Flax Seed Meal
- 6 Tbsp Hot Water
- 3 Tbsp Brewers Yeast
Step 1. Soak steel cut oats in milk.
*If you are using old fashion rolled oats, you can skip this step.
To avoid crunchy cookies and uncooked steel cut oats, do a quick soak. I read you can soak oats overnight to soften, but I didn’t want to wait. Here’s what I did.
Pour 3 cups steel cut oats in a glass bowl. Cover the oats with milk (I used almond milk. I’m sure water would have the same effect, just won’t have same texture).
I do not have a microwave, so I warmed the bowl for 20 mins in my toaster oven. Cook until the oats have absorbed the liquid.
Step 2. Prepare the flax seed.
If you have whole flax seeds you’ll need to grind them in a coffee grinder to make a meal. Put 3 Tbsp of flax meal into 6 Tbsp of HOT water and let sit for 5 mins. This will turn gelatinous. Do not use flax that is not ground. Whole flax seeds will not be absorbed.
Step 3. Grind brewer’s yeast.
Depending on how you buy your brewer’s yeast you may have to grind it. I couldn’t find brewer’s yeast in powder form. So, I found it in tablets and then ground them into a fine powder using my coffee grinder.
Step 4. Cream together coconut oil and sugar.
Get your mixer out and cream together the oil and the sugar. Now, if you’re not a coconut fan, you are more than welcome to use regular butter and sugar. You could even do half and half white and brown sugar. Make it however you want it. I just prefer coconut oil and coconut sugar!
Step 5. Add in flax and other wet ingredients.
Add it all in and give it a mix.
Step 6. Mix all dry ingredients in a separate bowl and add supplements.
This is where you can go nuts. You can decide what you want to add and how much. I chose to use 1/2 cup coconut flour and 1 cup whole wheat flour. You can use whatever flour you have on hand. Add your salt, baking soda, and brewers yeast. Then, when adding your supplements, you choose the amounts. I personally use a lot of fenugreek. I feel like it really covers the bitter flavor of the brewer’s yeast. Plus, it gives it a great maple flavor! You can also add blackstrap molasses and blessed thistle supplements for an added boost. I’d just double check with a doctor to make sure you have no sensitivities or health conditions.
Step 7. Pour the wet mix into the dry mix.
Slowly add the wet mix to the dry mix and stir. Don’t over mix.
Step 8. Add the oats and fold in.
Step 9. Add chocolate chips.
You can also add any dried fruit to this mix. You can also rehydrate any dried fruit to make it plump up with baking!
Step 10. Bake the cookies.
Make round balls and flatten with your hands making discs that resemble cookies. You can also take spoonfuls and drop the dough onto a cookie sheet lined with parchment paper. Bake for 12-15 mins at 375 degrees F. This will create a soft cookie.
You can store in the refrigerator to keep them longer. Enjoy!
When I would make and eat the lactation cookies for myself, I would eat a cookie at every meal. You can up your intake if needed.
Healthy Lactation Cookies to Increase Milk Supply
Lactation cookies are a great way to increase your breastmilk supply! I made this recipe to be as healthy as possible with a lot of fiber and nutrition, great for you and your baby!
- 3 cups organic steel cut oats soaked
- 1/2 cup organic coconut flour
- 1 cup whole wheat flour
- 3 tbsp organic flax seed meal
- 6 tbsp hot water
- 1 cup organic coconut oil
- 1 cup organics coconut palm sugar
- 3 tbsp brewer's yeast
- 1 tsp baking soda
- 2 whole eggs
- 1 tsp vanilla
- 1 cup chocolate chips
- 2-4 tbsp fenugreek
Preheat oven to 375 degrees F. In a small bowl combine flax seed meal and hot water, set aside for 5 mins. In a mixing bowl, cream together coconut oil and sugar with a hand mixer. Add in flax seed meal, vanilla, eggs and mix well. In a large bowl, combine flours, baking soda, fenugreek, brewer's yeast. Slowly mix the wet ingredients into the dry ingredients. Fold in oats and chocolate chips. Form round balls of dough and lightly press out with hands to form cookie shape. You can also take spoonfuls and drop directly onto a parchment lined baking sheet. Bake 12-15 mins and cool on a wire rack. These will be soft and chewy. Store in an airtight container. Can be refrigerated to extend shelf life.
Once you have a supply going, remember there are many more uses for breast milk than just feeding your baby. Check out all of our suggestions HERE!