Lactation Cookies
These cookies are full of supportive nutrients for lactating mothers and great for increasing supply. Many variations exist.
These cookies are full of supportive nutrients for lactating mothers and great for increasing supply. Many variations exist.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup brown sugar
- 1 cup sugar
- 1 teaspoon vanilla
- 4 tablespoons water
- 1 cup butter preferably olivio or another olive oil type butter
- 2 tablespoons flaxseed meal (found at health food stores)
- 2 large eggs using eggs with omega in it is beneficial, but not required
- 2 cups flour whole wheat flour is recommended
- 3 cups oats (oatmeal, not instant though), thick cut work best
- 1 cup chocolate chips peanut butter chips or any that you like
- 4 tablespoons brewer's yeast
- 2 tablespoons hemp protein (this is something that i added to my cookies for extra protein).
- Carbohydrate 37.8931974365296 g
- Cholesterol 37.0569444617186 mg
- Fat 8.68238871119607 g
- Fiber 2.63874081602019 g
- Protein 5.08375055571803 g
- Saturated Fat 4.50102509740192 g
- Serving Size 1 1 (68g)
- Sodium 1774.00902319907 mg
- Sugar 35.2544566205094 g
- Trans Fat 0.733408481978627 g
- Calories 244 calories
Step-by-step
- Preheat oven to 375 degrees
- mix 2 tablespoons of flaxseed meal with the water and set aside, you will need it a little later
- beat butter and sugars well
- add the eggs and mix
- stir in flaxseed mix and add vanilla to the butter mix
- beat well
- sift together the flour, brewers yeast, salt and baking soda
- add to butter mix
- stir in oats and chips
- scoop or drop onto baking sheet an inch apart
- bake for 12-15 minutes
Rolled oats anchor this dough, providing the structural backbone and absorbent surface area required to hold heavier mix-ins like chocolate chips and seeds without sinking into a dense, oily puddle during the bake. Understanding how each component interacts within the fat-and-sugar emulsion ensures a stable dough that retains its moisture over a multi-day storage window.
- Hydrate the two tablespoons of flaxseed meal with four tablespoons of water before starting the mixing process, allowing the soluble fiber to form a viscous gel that mimics the binding properties of an extra egg.
- Beat the butter and sugars thoroughly at room temperature until the mixture visibly pales in color, which incorporates tiny air pockets that expand under heat when the 375 degree oven triggers the baking soda.
- Sift the brewer's yeast alongside the whole wheat flour, salt, and baking soda to distribute the fine powders evenly and prevent bitter pockets from forming in the final baked goods.
- Opt for thick-cut rolled oats rather than instant varieties, because standard rolled oats maintain their chewy integrity and structural bite instead of dissolving into mush during the mixing stage.
- Space the portions an inch apart on the baking sheet and remove them after 12 to 15 minutes when the edges turn golden brown and the centers remain slightly soft.
Pair these nutrient-dense treats with a tall glass of cold whole milk or an unsweetened herbal tea to balance the rich butter and high sugar content. Historically, nutrient-dense baked goods incorporating grains and brewer's yeast have been prepared in home kitchens for generations as traditional postpartum nourishment.
