Every breastfeeding mother worries about her milk supply, at least at some point. When I was pregnant I read all I could about breastfeeding, and came across several websites recommending foods that are galactogogues, which means they promote the production of milk. The most common of these are oats, brewers yeast, and flax. An easy and delicious way to eat these foods is in lactation cookies. I made a batch of these toward the end of my pregnancy, and have been eating two to four of them every day since we came home from the hospital. Judging from Truman’s steady weight gain–sometimes a pound a week!–my supply seems to be ample. I don’t know if these cookies are the reason, but they can’t hurt. They are an excellent source of fiber, B vitamins, iron, and essential fatty acids.
I started with this recipe from Peaceful Parenting and have been adjusting it to my preferences. My recipe is lightly sweetened with a cake-like texture. I like to scoop out a batch and freeze them, then bake 4 at a time in the toaster oven every morning. I eat two in the morning and sometimes two as a bedtime snack with a glass of milk. This recipe makes enough for several weeks.
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup softened butter
1/2 cup almond butter (peanut butter is okay too)
1 cup flax meal
6 tbsp brewer’s yeast
1/3 cup water
1 teaspoon vanilla
2 large eggs
1 cup chocolate chips
1 3/4 cup oats
Combine flour, baking soda, cinnamon and salt.
In a very large bowl, cream butter and brown sugar. Beat in almond butter, brewer’s yeast, flax and water until creamy. Mix in eggs and vanilla.
Mix in flour mixture until well combined.
Mix in chocolate chips and oats.
Scoop out with a small cookie scoop and put on a baking sheet. Freeze until solid, at least several hours, then transfer to an air tight container. When you are ready, bake at 350 for 12-15 minutes.