As a doula, I am constantly being asked for ways to increase milk supply. Because breastfeeding is so important to push through! There are a ton of anecdotal ways to do this, but I had never heard of cookies until I was perusing The Humbled Homemaker’s wonderful blog.
Safe for the Whole Family
There is nothing in these that will effect the balance of your kiddo’s or husband’s body – so they are safe for the whole family to eat! They aren’t as sweet as typical cookies, but they are great for a guiltless treat, an on the go snack – such as you would use a granola of energy bar or even breakfast!
If you aren’t needing to increase your milk production, then just omit the yeast. These freeze well before or after cooking – so you can always have some on hand.
If you use virgin coconut oil your cookies will have a slight coconut taste – you could even add some coconut flakes to your cookies if you do this! The expeller pressed coconut oil or butter will be neutral in flavor – and I bet the butter will make it a bit more decadent.
The sugar and chocolate chips in this is fairly low – so if you are just starting to do less sugar in your house you may want to add a bit more than I have and slowly reduce to the amount listed. You can also replace the chocolate with dried fruit for the extra boost of sweetness.
Brewer’s Yeast is the key! It “can help aid with blood sugar levels and even cholesterol levels. Not only is brewers yeast helpful at boosting milk supply, but it can also help fight that early mom fatigue.” – From TheBreastFeedingPlace.com
Of course in addition to the yeast, there are some highly nutritional ingredients.
- Oatmeal – help with blood-sugar not spiking and are rich in magnesium.
- Almond Butter/Meal – healthy fat, high in omega3, rich in protein and fiber.
- Flax Meal – more great fiber and omega3
Gluten and Dairy Free!
You can very easily make these without the milk/butter and whole wheat flour. The dough is VERY thick even before you add the oatmeal – so the flour does not effect the rise. You could use all nut flour or any other out your favorite GF combos. I have Chock Full Rounds over at The Humbled Homemaker that are Gluten Free.
The ingredients are grouped in how they should be combined and then added to mixture – I used a stand mixer. Remember this will be a THICK batter, so don’t get concerned. When you have everything combined, just use a cookie or ice cream scoop to portion them out.
- 1/2 Cup Virgin or Expeller Pressed Coconut Oil and/or Butter
- 3/4 Cup Almond Butter
- 1 Cup Honey or Raw Honey/Maple Syrup and/or Whole Cane Sugar
- 1 Teaspoon Vanilla Extract
- 3 Tablespoons Brewers Yeast
- 1 Cup Ground Flax Seed
- 2 Eggs
- 1/3 Cup Milk/Butter Milk/Cream or Water
- 1 Teaspoon Cinnamon
- 1 Teaspoon Cocoa Powder
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cups Whole Wheat Flour
- 1/2 Cup Almond Meal
- 1 3/4 Cups Oats
- 1 Cup Chocolate Chips *optional
- 1 Cup Nuts (Pecan or Walnuts are the tastiest for this) *optional
- In stand mixer combine melted oil, almond butter, honey and vanilla.
- Ground the flax seed and add the yeast to that, then incorporate into the mixture.
- Measure liquid and add eggs to that and lightly beat, then add to the rest of the mixture.
- In another bowl whisk together cinnamon, cocoa, flour and meal - then add to the mixture
- Mix in the oats a 1/4 cup at a time.
- Add nuts if using those.
- Use a cookie scoop to put on the baking stone.
I like to add the chocolate chips at the end so they get distributed evenly – this is a great job for little hands!
- Bake at 350 degrees for 12-15 minutes.
The batter is pretty dark because of the flax, almond butter and flour; so the cookies will go a little lighter when they warm up and then start to brown. I liked them on the chewy and moist side, but my mom said she liked them a little more crunchy. The kids liked them PERIOD!
*** This makes a LOT of cookies, so it is great if you are sharing them with other mommies or planning on throwing some in the freezer for later.