If you’re a breastfeeding mother, you might discover that your milk supply dips on occasion. As I mentioned in my Lactation 102: Improving Lactation post, there are certain foods that can help boost your milk supply. Among these foods are oats, flax seeds, and brewer’s yeast, which are all ingredients included in my lactation cookie recipe!
You can find hundreds of lactation cookie recipes online, but my version is vegan, gluten-free, and contains coconut sugar instead of refined sugar (except for the sugar in the chocolate chips, if you decide to include them).
If you’re breastfeeding exclusively (as in, not supplementing with formula), you could be expending an extra 500 calories per day on average. This means you can afford a few cookies here and there, especially if they boost your milk supply. Just say you’re eating them for the baby 😉
Recipe adapted from GlutenfreeGoddess.com.
- 1 cup sorghum flour
- ¼ cup all-purpose GF flour (I use Bob's Red Mill)
- ½ cup tapioca starch
- 1 t. baking powder
- ½ t. baking soda
- ½ t. fine sea salt
- 1 t. xanthan gum
- 1 T. brewer's yeast (optional)
- ½ t. ground cinnamon
- ¼ t. ground nutmeg
- ¾ cup Earth Balance or coconut oil
- 1½ cup coconut sugar
- 1 T. vanilla extract
- 2 T. milled flax + 6 T. warm water (equivalent to 2 eggs)
- 3 cups GF rolled oats
- ¾ cups vegan chocolate chips
- Preheat your oven to 350 degrees F. Line two baking sheets with silicone mats or parchment paper.
- In a large mixing bowl, combine the dry ingredients except for the oats and chocolate chips.
- In another bowl, cream together the Earth Balance and coconut sugar. Stir in the vanilla and flax eggs.
- Pour wet ingredients into dry and stir until well combined.
- Add the oats and stir, then fold in the chocolate chips.
- Spoon balls of dough onto the baking sheets and press them down a bit to form a cookie shape.
- Bake for 12 minutes for a golden, chewy cookie. Bake for 15 minutes for firm cookies.
- Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a cooling rack for about 15 minutes.
- Keep in an air-tight container up to 4 days, or wrap cookies in foil and freeze in freezer bags for future treats.
Of course, you don’t have to be lactating to enjoy these nutritious cookies! I just made a batch of these and sent them with my husband on his guys’ golf weekend in Hilton Head. I’m thinking about make more though, because typing this recipe made me want some!
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