A few years ago, my mother baked these marvelous, nutrient-dense, irresistible cookies loaded with oats, seeds, and nuts. Striking a fine balance between healthful and delicious, these cookies were a delightful treat that left you satisfied but not overly indulgent. They served as a fantastic breakfast companion or a hearty midday snack when enjoyed with milk. During my pregnancy, when my mother visited, I requested her guidance in tweaking this beloved recipe to create lactation cookies, incorporating ingredients traditionally known to aid lactation such as brewer’s yeast and chia seeds.
Unpacking the Lactation-Boosting Ingredients
The lactation cookies have ingredients that may help with lactation.
- Oats: high in fiber, iron, protein, and complex carbohydrates, and provide slow-release energy to meet the demands of breastfeeding.
- Brewer’s yeast: this is a new ingredient for me and is a supplement that comes from a fungus known as Saccharomyces cerevisiae. Touted for its richness in B-vitamins and essential amino acids, it’s often recommended for increasing milk supply, although the evidence is anecdotal. I couldn’t find the ingredient in my usual grocery store so I ordered this one from Amazon.
- Flaxseed: a good source of fiber and omega-3 fatty acids, which are essential for a baby’s brain development.
The outcome was spectacular – the cookies had a perfect balance of crunch and crispness, with just the right touch of sweetness, creating a sense of comfort with every bite. It’s astounding to think these delectable treats are designed to benefit both me and my soon-to-arrive twins. To be fair, I can’t claim these specific ingredients definitively boost lactation, given the lack of scientific research. However, I’m well aware that adequate rest, hydration, and a balanced diet are crucial for successful breastfeeding. Considering the irresistible taste of these cookies, I’m confident they’ll serve as a delicious and nourishing snack during this journey.
As my mom tends to bake like she cooks, relying heavily on intuition rather than following a strict recipe, I quickly jotted down the ingredients and steps, as this recipe is a true keeper. I hope you’ll find the time to make these lactation cookies yourselves!
Lactation Cookie Recipe
Makes 60 little cookies. Dough freezes well.
- 3 cups old-fashioned rolled oats
- 1.5 cups all purpose flour
- 1 cup unsweetened coconut flakes (optional)
- 1 cup of chopped almonds (optional)
- 3 tablespoon chia seeds
- 3 tablespoon flax seeds
- 5 tablespoon brewers yeast
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 12 tablespoon unsalted butter, softened to room temperature
- 1 cup cane sugar
- 1 large egg
- 4 tablespoon olive oil
- 4 tablespoon water (or milk)
- 1 cup chocolate chip cookies
- Preheat oven to 350 degrees, convection oven setting.
- Mix dry ingredients: oats, flour, chia seeds, flax seeds, brewers yeast, coconut flakes, chopped almonds, baking soda, baking powder, salt into a large bowl.
- Use a hand mixer to cream butter and sugar together for 4-5 minutes or until the butter is a light yellow color and has significantly increased in volume. Be careful not to over mix it (when it’ll start to deflate).
- Add 1 egg, vanilla extract and 4 tablespoons of olive oil and mix for another 2-3 minutes.
- Mix the dry ingredients into the butter mixture until well incorporated, then stir in chocolate chips.
- Add 4 tablespoons of water / milk into the dough or enough for the dough to be easily stick together (it’ll dry out in the oven).
- Scoop the dough using 1 inch rounds and place evenly on a lined baking tray. Bake for 15-20 minutes based on desired brownness / crunchiness.