These cookies are easy, tasty, and do the trick for boosting your milk supply if you are breastfeeding. This recipe makes a few dozen, so there will be plenty to share!
The day after my son arrived, a very sweet friend of mine delivered a package of fresh baked lactation cookies for me to enjoy as my milk came in. I had about 1 per day in the first week, and then saved the rest in the freezer for months down the road when my little guy hit a growth spurt and I felt my milk supply needed another boost.
If you consider the ingredients from an āyurvedic standpoint, you’ll notice the ghee that is used. This supports the oil and healthy fat that is needed in the diet during the early postpartum time to aid digestion. The flaxseed meal that is used is a wonderful fiber to help things move through, though the new mothers colon is fragile after birth. The ghee is beneficial here for keeping our deepest organs (especially the intestinal walls) hydrated and well oiled. There are of course many other benefits with the use of ghee during postpartum, though I’ll save it for another blog post and just say that the daily use of ghee cannot be emphasized enough during this time.
This recipe will make a couple dozen cookies, depending on how large your scoops of dough are. I recommend leaving a few out to enjoy and share, and then freeze the rest and save for later when you feel the need to boost your milk production. Brewers yeast has a strong effect on some, though every new mother is different. This is why I recommend making the cookies on the small side and start with just one at a time to see the effect.
I also use sucanat sugar, which is a whole unrefined cane sugar. Nothing has been added or taken out in processing. Its lowest on the glycemic index scale when compared to other sweeteners, and its easy to substitute in baking when sugar is used.
Enjoy these tasty treats!
1 ¾ Gluten Free All Purpose Flour (Bob’s Red Mill)
1 tsp Baking Soda
1 tsp Himalayan Pink Salk
3 Tbsp Brewer’s Yeast
¼ c Flax Seed Meal
½ c Sucanat Sugar
2 c Rolled Oats
½ c Pure Maple Syrup
2 tsp Vanilla
2 Tbsp Almond Milk
1 c Ghee
2 Tbsp Coconut Oil
1 c Semisweet Chocolate Chips
Preheat the oven first to 350. Have on hand either parchment paper for the cookie sheet, or a stainless steal spatula.
Mix together in a large bowl the flour, baking soda, salt, brewers yeast, flaxseed, sucanat, and rolled oats. Stir to mix evenly.
Melt the ghee, and combine in a smaller bowl with eggs, syrup, vanilla, almond milk. Next melt the coconut oil and combine with liquid ingredients.
Pour the wet ingredients over the dry, and stir well. Lastly, add the chocolate chips.
Scoop small spoonfuls of the dough onto the cookie sheet and bake for 11-12 minutes. Allow to cool and enjoy!