Going into Brenna’s arrival, I heard tales of breastfeeding successes and fails, but honestly, mostly the latter. Everything from “my kid wouldn’t latch” to “I made WAY too much milk” to “there was no chance I was ever going make it a full year” and so on. I tried to have a middle of the road approach — if I could breastfeed, wonderful. If I had to supplement, that would be fine too. (My mom formula fed both my brother and I and we’ve turned out okay so far!)
Turns out we would need a bit of both as my supply fell in between “dried up” and “Lord, make it stop”. I’m not making enough for all that Baby B needs, but I’m trying to produce more with many of the usually suggested tactics. I, being the part-time food blogger that I am, gravitated towards galactagogues — AKA foods, herbs or supplements that aid in increasing one’s milk supply.
The key galactagogues that make these different than regular cookies:
- Brewer’s Yeast
- Chocolate Chips — okay, not really, but included because, well, parenthood
So put that baby to bed then get yourself to the kitchen to make yourself a treat. You’ll thank yourself the next morning when you’re trying to feed your baby and make breakfast for yourself. These are the perfect grab and go!
Mama Hansen’s Lactation Cookies
Makes approximately 3 dozen cookies
- 2 tablespoons flaxseed*
- 1/4 cup water*
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 3 tablespoons of brewer’s yeast
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 & 1/2 cups oats (NOT INSTANT)
- 1 cup chocolate chips (I go dark chocolate, you do you.)
Preheat oven to 350 degrees.
In a small bowl, combine the flax seeds and water. Allow to sit for at least five to ten minutes.
In a large mixing bowl, cream the butter and brown sugar. Add egg and vanilla. Mix well.
In a separate mixing bowl, add the flour, baking powder, brewer’s yeast, cinnamon and salt. Mix well.
Add the dry ingredient mix to the wet ingredient mix. Mix well.
Stir in the oats and chocolate chips until fully incorporated.
Using two teaspoons, spoon cookie batter into cookies onto non-greased baking sheets.
Bake for approximately 15 minutes / until just barely firm to the touch.
Remove from oven. Remove cookies from trays and allow to cool on a cooling rack.
*You can also use flaxseed meal if you don’t like the texture of whole seeds in your cookies. I would still include the water to keep the cookies moist — add to the recipe when you’re adding the egg and vanilla.
Disclosure: I am NOT a medical professional and, therefore, the information in this post should not be taken in exchange for you going to see your medical professional and/or lactation consultant. The medical information shared in this post is information shared with me by lactation consultants and is widely available on the internet. Thanks Google.