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Life with a baby series: Lactation cookies

Calling all the breastfeeding and formula feeding mamas out there who are looking for a sweet treat in between feeding, burping, and changing all those diapers! Not a mama? This recipe still applies! The bonus for those mamas who are breastfeeding is that these may help with your milk supply as they contain a few key ingredients (oats, flax seed and brewer’s yeast) that have been found, anecdotally, to help increase milk supply. Although this hasn’t been scientifically proven, I do believe it’s helped me (along with eating healthy and drinking lots of fluids of course). Another added bonus – these cookies are delish!! I hope you enjoy them as much as I do!

The Best Lactation Cookies

I found this recipe online at www.howsweeteats.com developed my Jessica Merchant. I made a few tweaks of my own to reduce the sugar and fat content.

INGREDIENTS

  • 3 cups old-fashioned rolled oats
  • 1 1/2 cups all-purpose flour
  • 5 tablespoons brewer’s yeast
  • 3 tablespoons ground flaxseed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup of ripe banana, mashed
  • ¼ cup of butter 
  • 4 tablespoons coconut oil
  • 1 cup sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups dark chocolate chips/chunks

INSTRUCTIONS 

  • Preheat the oven the 350 F.
  • In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
  • In another bowl or an electric mixer, beat the bananas, butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy. Add in the egg and egg yolk, beating until combined. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.
  • Scoop the dough into 1-inch rounds and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

Enjoy!

Jenn Giurgevich is a Registered Dietitian and former contract Professor at Brescia University College with a wealth of nutrition knowledge. Over the last 10+ years, Jenn has paired her love for nutrition and health with her undeniable love for fitness, working as both a personal trainer and fitness instructor.

 

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