Have you heard of lactation cookies? I hadn’t either until my dear friend Danielle bought me three bags of Milkmakers cookies when my daughter was born almost four years ago. Not only was it an awesome new mom gift–handy snacks at the ready–but they seemed to help with my milk production, and I was lucky enough to continue breastfeeding until my daughter was 2 years old. Now as I prepare to have our second child, I figured it was time I bake my own lactation cookies. And of course, I wanted them to be as delicious as they were effective.
What exactly goes into a lactation cookie? Well, many of the same ingredients as regular cookies: butter, sugar, eggs, vanilla, and in this case, dark chocolate chips. But the three ingredients crucial for milk production are oats, brewer’s yeast, and flax seed. Why? Well, I am hardly scientific enough to explain, but I thought this website offered some good insight if you are interested.
RECIPE: Parsnip-Sweet Potato Latkes
You can buy flax seed and oats at most supermarkets, including at my personal favorite Trader Joe’s. And brewer’s yeast isn’t that hard to find, I promise. Try Whole Foods, Amazon, or your local natural food store.
These cookies are so delicious, you wouldn’t even know they have a higher purpose. Package ‘em up for a friend, or make ‘em for yourself, and stick them in the freezer for those moments when you need a milk-stimulating mommy pick-up. You can easily double or triple the recipe for bigger batches.
INGREDIENTS
1 Tbsp flax
2 Tbsp water
1 cup unbleached all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
1 ½ Tbsp brewer’s yeast
½ cup unsalted butter, at room temperature
½ cup light brown sugar
1 egg
1 tsp vanilla
1 ¼ cups old-fashioned oats
1 cup dark chocolate chips
yield 12-18 cookies
DIRECTIONS
Preheat oven to 375 degrees.
In a small bowl mix together flax seed and water. Allow to sit for 5 minutes.
Whisk together flour, baking powder, baking soda, salt, brewer’s yeast and salt.
In a stand mixer or by hand, beat together butter and brown sugar. Add egg, vanilla and flax-water mixture. Beat until smooth. Slowly add dry ingredients.
Slowly fold in oats and chocolate chips.
Using a cookie scoop or spoon, form cookies on a baking sheet lined with parchment paper or silpats. Top with pinch of thick sea salt if desired.
RECIPE: Chocolate Peppermint Rugelach
Bake for 10-12 minutes, or until just set. Remove from oven and allow to cool 5 minutes before moving to a drying rack. After cookies have cooled, freeze immediately if desired.
