I made these lactation cookies to promote milk production for breastfeeding. They’re yummy! My supply is actually an oversupply. I ate these in the days leading up to giving birth as well as after Kurt was born. Perhaps they had something to do with the abundance of milk I came into.
I came up with the recipe based on a few that I looked at online. It seems like the key ingredients for milk production are probably:
- Brewer’s yeast (can not use any other kind of yeast – not nutritional yeast or other)
- Ground flaxseed (also helpful for treating PCOS)
- Oats and wheat germ (fiber is supposed to be good for milk supply)
- Organic Butter (healthy animal fat)
It’s very easy to veganize this recipe; instructions for both regular and vegan are below.
Ingredients (with vegan option)
- 3 tablespoons ground flaxseed
- 5 tablespoons water
- 3/4 cup (whole wheat) flour
- 3 tablespoons wheat germ
- 3 tablespoons brewer’s yeast
- 1/2 teaspoon baking soda
- 1 teaspoon (ceylon) cinnamon
- 1/2 teaspoon salt
- 1/2 cup organic butter (room temperature) – vegan option: 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1 (organic) egg – vegan option: additional 1T flaxseed and 1.5T water (add this to the above ingredients)
- 1 teaspoon vanilla
- 1.5 cups whole oats (ideally not quick oats)
- cooking spray / greased pan
- Optional: 1/2 cup raisins
- Optional: 1/2 shredded coconut
- Optional: 1/2 cup chocolate chips
- Optional: 1/2 cup nuts
- Optional: Any other of your favorite cookie add-ins!
- Preheat oven to 325F.
- In one bowl, mix together: flaxseed and water. Let it sit for 5 minutes.
- In another bowl, mix together: butter, sugar, egg, and vanilla. (If making the vegan version, omit the egg at this point and add coconut oil instead of butter.)
- In another bowl, mix together: flour, wheat germ, brewer’s yeast, baking soda, cinnamon, and salt.
- Add the oats and any add-ins to the dry ingredients.
- Add the flaxseed mix to the wet ingredients and mix.
- Add the dry ingredients to the wet ingredients and mix. IF dough is too dry, add a tablespoon of water at a time and mix.
- Shape into cookies and bake on a greased cookie sheet for 12-14 minutes.
I have made both the vegan and regular versions multiple times and they both turn out well.
My add-ins were shredded coconut and raisins.
These can be shared with family members! Husbands and grandmas love them too. I had mine for breakfast, as a snack, and for dessert.
Let me know if you try them and if they work for you.