Recipe: Lactation Cookies

Lactation Cookies Recipe

Have you started to find that your breast milk isn’t flowing like it used to? Give them a natural (and delicious!) boost with these Lactation Cookies! You’ll have liquid gold flowing freely in no time

Ingredients Prep time: approx. 15 minutes

Oven temp: preheat to 170C

Makes approx. 14-16 cookies, using a dessert spoon per cookie (double the recipe for more)

When making these lactation cookies, please try to source organic, local ingredients wherever possible. They’re so much better for you. Wherever possible, healthy alternatives are used, however the lactation cookies need to be sweet enough to hide the very bitter taste of one of the most powerful ingredients.

If you’re already breastfeeding, try eating the dough as well as the cookies, as it seems to be even more effective at increasing supply. Do not eat uncooked dough if you are pregnant. There is a risk of bacterial infection from eating raw egg.

1 cup self raising wholemeal flour (if you have plain flour, add 1/2 teaspoon baking powder) 

1/2 cup organic, virgin coconut oil

3/4 cup brown sugar (if you want to reduce sugar, you could try just 1/2 cup, but try this first time)

2 tablespoons flaxseed meal

1 egg

2-3 tablespoons of water (depends on how moist you prefer the cookies to be)

1 tablespoon vanilla extract (optional, for flavour)

1 teaspoon cinnamon (optional, for flavour)

1-2 tablespoons of brewers yeast – do not substitute with bakers yeast or any other yeast. This is a KEY ingredient. Nutritional yeast and bakers yeast are different

1/2 teaspoon Himalayan salt

1 & 1/2 cups steel cut oats, but rolled oats are fine

OPTIONAL: 1/2 cup of your favourite biscuit ingredients (see suggested list below)

Method

In a large mixing bowl, cream the butter and sugar, then add the egg and vanilla. Mix well. In a separate bowl, combine the flaxseed and water, let them sit for a few minutes before adding to mix.

Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again. Finally, stir in the oats and your additional ingredients.

Make the biscuits (A dessert spoon is a rough size guide) and place them onto a lightly greased or lined baking tray. Flatten them a little with your fingers or a spatula – if you like a soft centre, don’t squash them down too much. If you like you can just make them into balls.

Bake the lactation cookies for around 10-12 minutes, depending on how well cooked or crunchy you like your biscuits.

Boosting Your Lactation Cookies For Better Results Try the above lactation cookies recipe first, but if you don’t notice much of an increase in supply, add more brewers yeast. If you like, add more flaxseed meal too, but don’t forget to increase the water when you add more dry ingredients. Add a tablespoon of water for each tablespoon of flaxseed meal.

 

Lactation Cookies – Ingredient and Variation Ideas

There are so many delicious ingredients you can add to your lactation cookies to flavour them up. You might like to add coconut, banana, grated apple, chic chips, sultanas, almonds, macadamia nuts, walnuts, chopped dried apricots, chopped prunes, dates

Coconut and banana

Choc chip and cranberry

White choc chips and macadamias

Dried apricot and white chocolate

Apple cinnamon: 1 teaspoon of cinnamon instead of vanilla, 1/2 cup stewed apple and 1/2 cup sultanas

“I have only used them for about 24 hours and the milk is flowing! So happy and excited that they are working so well!” — Rika-Marie

“I was eating 1-2 each feed and had only just cooked them so they were still quite soft. I noticed a huge difference when I had them, and I soaked through everything. When my son is feeding I hold a cup under my other breast and collect about 40mls just from leakage!” — Ryatha

“I made a particularly potent batch this week. I haven’t needed to use breast pads for a couple of months, but after this batch, my friends call me ‘Wet Patches’. I doubled the flaxseed meal, added cocoa and hazelnut meal – they taste like Nutella.” — Audax

“I love these things!! Made a heap yesterday, and ate some dough as well, oh yum! First time in a week I’ve been full, and bubs got boobie drunk!” — Sarah

“I started eating cooked lactation cookies at a rate of approximately 2 per feed. Average 24 hour yield over 5 days was: Before: 372ml. After: 412ml. Increase of 40ml, or 11%. Stopped eating cookies for 2 days. Average 24 hour yield: 397ml. Decrease of 4%. Started eating raw lactation cookie dough which, is supposed to be even more effective than cooked dough, also at a rate of the equivalent of 2 per feed. Average 24 hour yield over 4 days: 449ml. Increase (from cooked dough average) of 37ml, or 8%. Increase (from no dough in the previous 2 days) of 52ml, or 13%. Increase (from before eating any cookies or dough) of 77ml, or 20%. Conclusion: When I ate the cookies, raw or cooked, it made a positive, measurable difference to my supply, but the raw dough made a bigger difference.”