Not long after The Babe was born I made some Lactation Cookies to help buff up my milk supply for my hungry little bundle. And they were ok…but just ok. I never really looked forward to eating them and they lasted a long time because of that. I mean an unusually long time. I kept expecting them to go bad before I finished them.
And now that The Babe is 4 months old she is hitting another growth spurt and I am feeling the sad reality of a dipping supply again. She is just insatiable! Which is totally fine by me, especially since she was an SUA/IUGR baby.
I found a recipe that sounded good, and not very similar to the original, and with a few changes to it… they turned out amazing!
Warning…these are not clean. Sad…but they are bombdiggity!
What you need:
- 1 cup butter
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 4 tablespoons water
- 2 tablespoons ground flax seed
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups slow rolled oats
- 1 1/2 cup white chocolate chocolate chips (I used a mix of white, and mini chocolate chips)
- 2 tablespoons brewer’s yeast*
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 tablespoons almond flour
- Preheat oven to 350.
- Whisk the ground flax seed with water in a small bowl and let sit.
- Using a mixer, combine the butter, sugar, brown sugar, vanilla, cinnamon, almond flour and eggs. Mix until well-blended.
- Add in flaxseed and mix until well combined.
- In a separate bowl, combine flour, baking soda, salt and brewer’s yeast. Mix well and add to butter mixture.
- Stir in oats and chocolate chips. Mix until well combined.
- Use a spoon to scoop out cookies and place on a cookie sheet. Bake for 10-12 minutes or until slightly browned on the top.
*A note on Brewer’s Yeast. I personally can’t stand the taste of it. So if you are the same just add slightly less than the 2 tablespoons. The oats are great for boosting supply, and the extra calories in a day will also make a difference, but the brewer’s yeast is also a huge help for increasing your supply. I could smell it slightly in these cookies, but could not really taste it at all, which is a huge win over the last batch!
I really love this recipe, and I will be making more of these for some expectant moms I know. They are far superior to the first batch for one main reason: they are soft and chewy. Just the way I like ’em. The original batch that I made were falling apart when I tried to put them on the cookie sheet; they were very yeasty (yuk!) and too crunchy for me.
Do you have any tried and true recipes or foods for boosting a low, or dipping supply?