When I was beginning my breastfeeding journey, like most mothers, I was worried about not producing enough milk.
I read about lactogenic foods and increased them in my diet. I also made lactation cookies for the first couple of months. I eventually stopped because I didn’t need them but I could tell my body produced more milk when I ate them.
If you’re a new mom or struggling with your milk supply I recommend you trying these. They are easy to make and will make a difference.
You’re supposed to eat 1-2 cookies to maintain your supply and 4 a day to increase it but sometimes I ate as much as 10 a day (they are tasty!) because I was awake every 3 hours and it was an easy snack. I might have over did it with the cookies because I was skirting milk all over. Proof they work!
Recipe for lactation cookies
There are 3 key ingredients on this recipe. You can alter anything you want but you can’t skip these: Flax Seed Meal, Brewer’s Yeast and oatmeal since they are the ones that help with milk production.
- 4 tablespoons of water
- 2 tablespoons of Flax Seed Meal
- 1 Cup of Coconut Oil (you can use butter but I prefer using Coconut oil since it also helps your milk supply)
- 3/4 cup of organic brown sugar (or a high quality sugar like Sucanat)
- 2 free range Eggs
- 1 teaspoon of organic vanilla extract
- 1 teaspoon of baking soda
- 1 teaspoon of Himalayan salt
- 2-4 tablespoons of Brewer’s Yeast (Use 4 if you need to increase supply)
- 3 cup of oatmeal (you need the regular kind and not the instant ones)
- 3 cups of all-purpose flour
- 1 Cup of Chocolate Chips (optional but if you don’t add these to the mix, add 1/4 cup extra of sugar)
- 3/4 cups of unsweetened shredded coconut (optional)
- 1/2 cup of slivered almonds (optional)
*The last 3 ingredients are optional. I like to add all 3 but you can add what you like. I’ve also added peanut butter chips, dates, walnuts, raisins and pecans. Feel free to add your favorite ingredients, they will make the cookies tastier.
- Preheat you over to 350 F.
- Mix flax seed meal and water in a small bowl. Let it sit for 5 minutes. It will turn thick.
- Beat well coconut oil and sugar.
- Add eggs and mix well.
- Add the flax meal seed and vanilla.
- Sift together flour, brewers yeast, baking soda and salt. Once they’re mixed add them to your butter mix.
- Stir in oats, chocolate chips, shredded coconut and slivered almonds.
- Scoop onto a baking sheet. I make small balls and flatten them out a little before putting them on the sheet. (I usually wet my hands every 3 balls or else the mix sticks to much to them.)
- Bake for 12-15 minutes. The cookies won’t look done but you’ll know when they’re done once you insert a toothpick in them and it comes out dry.
- As soon as they’re done take them out of the oven (or they might overcook and get hard). Let them sit for a few minutes before eating. Enjoy!
Tip: I make 2 batches at once since it’s about the same amount of work and get about 50-60 cookies.
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