Fretting over your milk supply? Fret no more mama! Today on the blog we are getting our hands messy with oats, yeast, and flax seed (among a few other things) to make some yummy lactation cookies. But before we do that, let me just say you can take a deep breath and let it out. If your sweet little babe is nursing regularly, especially if nursing exclusively, and he’s gaining weight—even if it’s just by a few ounces at a time—the chances are pretty good that he is getting his fill. Ahhhhhhhh—what a relief right?
I think it’s so natural for us mommas to worry that we’re not making enough milk if our little ones can’t seem to get enough of it. Maybe they’re teething and really just want to be soothed. Maybe they are going through another one of many growth spurts. The good news is that as long as you are consistent with offering the breast as often as he wants it, even if it is just to sooth him, your body is like a mad-machine that goes into hyper drive the more you (the ‘Boss Woman’) demands it to do. Milk production can be chalked up to this one simple process of ‘Supply & Demand’.
But, if you feel as though you are nursing as often as you can possibly handle and still aren’t satisfied, then boy have we got a treat today! These tried and true Lactation Cookie recipes will not only leave your mouth watering for just one more, but that ‘one more’ in this case will only help with the added ‘boost’ your body is asking for to ‘up’ her supply.
So what is it that makes a lactation cookie different than any other cookie? While there are many variations of delicious lactation cookies out there all tailored to different palates, the majority of them have three things—rather ingredients in common: oats, flax seed, and brewer’s yeast. Why these three?
Let’s start with Oats, what I believe to be my absolute BEST friend while nursing! Incorporating whole rolled oats every day (i.e. oatmeal for breakfast) is not only nutritious but wonderful for milk production. Oats are key to boosting milk supply, namely because they are high in iron and fiber. Oats are a dense food with healthy calories and a highly touted, known galactogogue (i.e. a food or herb that increases milk production) for all these reasons.
Though still debated, Flax seed oil is also considered by many to be a galactagogue as it is also a great form of fiber and packed with heart healthy, Omega 3 essential fatty acids that greatly boost overall nutrition. These fatty acids are critical for every nursing mother. They not only improve milk quality (and possibly quantity) but they improve memory and boost brain functioning and also help to decrease postpartum by regulating hormone levels. They are also great for joint lubrication. So nursing mothers (especially) should not be deficient in their Omega 3s!
And finally brewer’s yeast; an ingredient that has long been regarded to boost milk production, although, like flax seed, this one is also debated by some. And here’s the bottom line. When it comes down to it, like any other food and/or herbal supplement that work for some, touted “milk-boosters” are not guaranteed to work for everyone. However, when a great number of nursing mommas have had milky-success with such ingredients, they never hurt to try! Adding brewer’s yeast whenever possible is no exception.
Packed with B Vitamins, which are crucial to the overall health of a nursing momma, this ingredient not only boosts energy, but boosts the quantity and quality of milk. For this reason, many midwives and doctors will advise new moms looking to increase milk supply, to drink a nice hearty stout like Guiness.
So without further ado, I bring you one very savory lactation cookie recipe today. “Major Milk Makin’ Cookies” Let’s get those eggs cracked and GO! And please share with us your taste-bud’s thoughts!
“Major Milk Makin' Cookie Recipe”Recipe Credit: Kathleen Major
1 1/2 c. whole wheat flour
1 3/4 c. oats
1 tsp baking soda
1 tsp salt
3/4 c. almond butter or peanut butter
1/2 c. butter, softened
1 c. flax
3 T brewer's yeast
1/3 c. water
1 tsp cinnamon
1/2 c. sugar
1/2 c. brown sugar
2 tsp vanilla
2 large eggs
2 c. (12oz) chocolate chips
1 c. chopped nuts of your choice
-Preheat oven to 350 degrees Fahrenheit
-Combine flour, baking soda, cinnamon and salt in a bowl.
-In another large bowl, beat almond butter, butter, sugar, brown sugar, vanilla, brewer's yeast, flax and water until creamy.
-Mix in eggs.
-Gradually beat in flour mixture.
-Mix in nuts and chocolate chips.
-Add oats slowly, mixing along the way.
Place balls of dough onto greased baking sheets or baking stones.
Press down each ball lightly with a fork.
Bake 12 minutes.
And if you’d like to make them the Vegan way as I did:In place of eggs - 4 tsp of milled flax with 4 T water or 3 tsp of egg replacer mixed with 4 T water
In place of butter - butter substitute like Earth Balance or 3/4 the amount worth of Canola oil or 1/2 c. milled flax and 1/2 c. applesauce
I also substituted the whole wheat flour for coconut flour and used dairy free semi-sweet chocolate chips in addition to swapping the ½ c of sugar and ½ c of brown sugar for agave and applesauce, topped off with a dab of coconut flakes before hitting the oven.
Depending on your oven, you may need to bake just a few minutes longer. This variation is not as sweet as the other and a little more crumbly than anticipated, nonetheless just as delicious and filling as the peanut butter in them leave you truly satisfied. My sweet little Adelynn got to try just a little too and she was licking her lips for more!