Lactation cookies are all the rage on Pinterest, aren’t they? I’ll admit, I was skeptical. I breastfed two babies before Rowan Wylde was born and had never heard of such a thing. However, this time around, I also have an amazing co-parent who wants to alternate night duty. I also want to donate milk, so I needed to boost my supply.
Let’s talk about milk supply for a minute
Most women think they have a low milk supply when they actually do not. If they do, using lactation cookies or teas doesn’t actually fix the root of the problem. We always want to find the root before we just mask it with a ‘fix’. The number one way to increase supply is to breastfeed more often. Remember, your milk supply is based on supply and demand.
Lactation cookies and teas are great for boosting your supply so that you can then nurse (or pump!) more often or for longer to maintain that supply. If you still feel like you have a low supply, consider a chat with your local La Leche League coordinator or a lactation consultant. My local La Leche League representative saved my breastfeeding relationship with my middle son!
I’m also here, with my 13 years of off and on nursing experience and herbalism education, to discuss your whole body wellness if you’d like.
Now, back to the cookies.
After trying more recipes than I care to admit, I finally settled on this one. Not only has this recipe doubled my supply, but the cookies actually taste like cookies.
I gave the basic recipe that anyone can use, but you can replace any or all of these ingredients with natural, healthy versions. I also add other plant-based goodness to them – like my beloved hemp protein powder and red reishi powders. The sweetness of the cookies masks the bitterness of the powders perfectly.
Without further ado,
Chocolate Chip Oatmeal Lactation Cookies
Print This Serves: 24 Prep Time: 30 minutes Cooking Time: 14 minutes
- 3 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 5 tablespoons brewers yeast
- 3 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup butter or coconut oil
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
- I often add coconut flakes, peanut butter, almonds, or substitute oils based on what’s in my pantry when I’m making them. I also add 2 tsp. of hemp protein powder and reishi powder to mine, which are completely optional. The sweetness covers the bitter taste of the powders.
- Preheat the oven the 350 degrees F.
- In a large bowl, mix together the oats, flour, brewer’s yeast, flaxseed, baking powder, cinnamon and salt.
- Beat the butter and/or coconut oil until creamy. Add in the sugar and mix until fluffy. Add in the eggs and vanilla extract, and beat until combined.
- Add in the dry ingredients, mix until just combined and mixed. Stir in the chocolate chips and mix thoroughly.
- Scoop the dough into 2 inch rounds and place on a baking sheet about 2 inches apart – I line mine with parchment paper for non-stick cookies and easy clean-up.
- Bake for 14 minutes, or until the bottoms are just golden.