Hot on the heels of my Milk obsessed post, I decided to give lactation cookies a try. I have heard a lot of buzz around the idea of lactation cookies in the past few months but I didn’t really think too much of them. I learned that there are store-bought varieties, as well as a myriad of recipes to make your own. Over the past few days I delved into the wide online ocean of lactation cookie recipes to decide which one seemed “best.”
All the recipes seemed to have the same three ingredients, touting these (or a combination of them) to be the “magic” behind increasing lactation: Oats, Flax, and Brewers Yeast. The recipe I selected also called for Fenugreek – a supplement I relied on when I was breastfeeding the boys years ago. Buying these ingredients can be expensive and difficult, but I was lucky to find them all (including the fenugreek) in bulk for under $10 at my local bulk-food store!
The recipe I chose is listed below, but I give full and complete credit to this blog, where I used the recipe exactly as listed.
Once I got the baby to sleep (of course I picked a fussy baby day to bake these), I set out getting all the ingredients ready. Just as I finally got everything organized and mixed the dry ingredients into the wet, baby El started screaming… she wanted more Boobie, of course! How appropriate was it then, when I picked her up, placed her on my “Breast Friend” nusrsing pillow (AKA the UFO pillow) and continued to make my lactation cookies WHILE breastfeeding the fussy baby?
Luckily, I managed to finish the cookies and they turned out pretty great! They are delicious, tasting exactly like “regular” oatmeal chocolate chip cookies (maybe with a slight aftertaste). I froze most of the cookies and then placed about half a dozen into a secret place in my pantry. I ate 3 cookies yesterday (1 was a taster after they were our of the oven, and then two as a bedtime snack) and then two this morning.
I can’t comment too much on if the cookies actually started “working” because I am not pumping, and I’m feeding on demand. However, I do feel like the ladies are a more full today than yesterday. There may have also been more leaking. El seems much more satisfied with her feeds, despite me feeling like she’s not completely emptying (I guess it’s time to start pumping and working on my back-to-work frozen milk stash). It’s hard to say, though, if these changes are due to the cookies or the fact that yesterday seemed to be a bit of a fussy baby-cluster feeding kind of day.
I plan to eat only one (maybe two) cookies a day from now on… All things in moderation, and I am starting on a more formal post-partum weight loss adventure (now that the immediate post-birth weight loss has ended).
Lactation Cookie Recipe: (Check out the source for extra tips and ways of modifying the recipe
- 2 Tbsp flaxseed meal
- ¼ cup of water
- 2 cups whole wheat flour
- ¼ cup of brewer’s yeast (this is the main ingredient for milk production)
- 1 tsp salt
- 1 tsp baking soda
- 2 Tbsp ground Fenugreek
- ½ cup butter, softened
- ½ cup coconut oil, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 2 large, eggs
- 1 tsp vanilla extract
- 3 cups of old fashioned oats
- 1 cup of semi-sweet chocolate chips
- Preheat the oven to 375 degrees Fahrenheit.
- Mix flaxseed meal and water; set aside.
- Stir together the flour, brewer’s yeast, salt, baking soda and fenugreek, set aside.
- Blend butter, coconut oil, and sugars well. Blend in eggs. Stir in flaxseed mixture and vanilla; mix well.
- Add dry mixture. Mix until just combined. Stir in oats and chocolate chips.
- Scoop 2 Tbsp of dough, 1 to 2 inches apart, onto a silicone lined baking sheet. (About 8 cookies per tray.)
- Bake for 9 to 10 minutes, until matte on the top.
- Once cooled, individually wrap cookies in plastic wrap and place them in a container the freezer. Eat at least 2 cookies the first day, and one each day afterwards. (I have one every day after lunch. Just unwrap it and nuke it in the microwave for 30 seconds.) Enjoy!