I admit it. I am a cookie monster. I have zero self-control when it comes to most sweets, but cookies are my biggest weakness. (And margaritas–but since I am breastfeeding, it’s more socially acceptable to binge on cookies than tequila). There’s speculation as to whether things like oats, brewer’s yeast, fenugreek, and blessed thistle really help improve milk supply. Most brewer’s yeast is derived from the fermentation of beer and contains iron, protein, B vitamins, and amino acids; some nutritionists also believe this magical powder can increase energy levels and boost mood. I bought a canister from The Vitamin Shoppe. The only thing 100% guaranteed to increase your supply is nursing and pumping often…but in the meantime, why not enjoy a sweet treat? I tried several recipes for lactation cookies, and I offer my fellow milky moms this mash-up of yumminess. Ingredients:
- 2 tablespoons water
- 1 tablespoon ground flaxseed meal
- 1/2 cup butter, softened at room-temperature
- 1/2 cup vegetable or coconut oil (you can sub greek yogurt for a lighter recipe)
- 3/4 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unflavored, unsweetened brewer’s yeast
- 1 1/2 cups old-fashioned oats
- Optional: 1/2 cup chocolate chips, raisins, coconut flakes, etc.
Preheat oven to 350. Combine water and flaxseed meal in small bowl and let sit for 5 minutes. Cream together butter, oil, and sugar. Add egg and mix. Add the flaxseed-and-water mixture and vanilla and combine until just blended. Sift together flour, baking soda, salt, and brewer’s yeast. Slowly add the dry ingredients to wet ingredients and mix until just combined. Stir in oats and your favorite add-in’s (in this batch, I used dark chocolate chips and dried cranberries). Drop spoonfuls of batter onto a greased or lined cookie sheet. Bake for 10-12 minutes. This amount of batter gives me 22-24 cookies.