When I went back to work after having Lucas, I pumped my boobs off to meet my daily breastmilk quota. It was difficult and stressful, but I discovered a few things along the way that really helped my supply, namely these lactation cookies. They’re also just dang tasty, whether or not you’re breastfeeding. Tell your husband not to worry if he can’t help himself and eats a few, he will not spontaneously lactate. Promise.
There are a lot of recipes for similar cookies floating around. I combined a few and after many, many batches, think I have the recipe perfected. I’m due with our second baby this October and plan to have a large stash of this dough in the freezer before our little one arrives. I also like to make them for new moms as a baby-welcoming gift. (And if you just don’t feel like baking, you can buy the Milkmakers brand of pre-made cookies. I hear they’re yummy, but haven’t tried them myself.)
Lactation cookies help boost milk supply with three key ingredients; oats, ground flaxseed, and brewer’s yeast. My lactation consultant originally recommended this recipe, which also details why all of these ingredients are so important for nursing moms. I like to use coconut oil instead of butter, since the lauric acid it contains has beneficial antiviral, antibacterial, and parasiticidal properties that support the immune system of both baby and mama. If you just want a terrific, fiber-rich cookie recipe, feel free to leave out the brewer’s yeast.
Milk Makin’ Oatmeal-Flaxseed Lactation Cookies
Makes about 2 1/2-3 dozen.
- 1/2 cup coconut oil
- 1/2 cup creamy peanut butter
- 1/2 cup applesauce
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup ground flaxseed
- 3 T. brewer’s yeast
- 2 cups whole-wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups whole oats
- 1 cup dried cranberries
- 1 cup chopped walnuts
- 2 cups chocolate chips
- Preheat oven to 350F. Line a baking sheet with parchment paper or silicone mat.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In KitchenAid or other stand mixer, slowly mix together coconut oil, sugars, eggs, peanut butter, applesauce, vanilla extract, ground flaxseed, and brewer’s yeast until mixture is smooth.
- Slowly add dry ingredients to wet, mixing on level 1-2 until almost combined. Then, one at a time, add in oats, cranberries, walnuts, and chocolate chips, and mix until the dough comes together with no streaks of flour remaining.
- Drop 1-inch balls of cookie dough onto prepared baking sheets, leaving a little room for the cookies to spread.
- Bake for 10-12 minutes, until cookies are set.
- Cool for a few minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.
- To freeze dough, flash freeze dough balls on a cookie sheet covered with wax paper. Once frozen, place individual dough balls in Ziploc bag to store. Bake from frozen, adding 1 to 2 minutes to final baking time.