Today’s post is from a good friend of mine, Gretchen! Gretchen is a mama of 2 sweet little ones and a blogger at That Mama Gretchen. Whip up a batch of these yummy cookies and make sure to check out her blog! xoxo, L
It’s such an honor to be sharing today while Lacy welcomes her sweet little girl! I’m the oldest of three daughters and there is no doubt, the Stroessners are in for a wonderfully wild ride with their brood of three beauties! Having sisters is the greatest gift my parents gave me and I can’t wait to see Adair, Ingrid and Margot grow up together.
Today I’m excited to share one of my favorite recipes just for mamas – Lactation Cookies. Because, as Lacy and I know and as you’ll come to find if you’re expecting, once baby arrives, a geyser of milk will soon follow. Supporting and sustaining that milk supply becomes a big priority and I’ve found that drinking tons of water (tons and tons!) and eating quality, wholesome foods are key to achieving a constant and nourishing supply for your little one.
Between my two nursing experiences I’ve spent 32 months (and counting) breastfeeding. I’ve weathered over supply, working away from home, low supply, mastitis, plugged ducts and more. Through it all – whether striving to maintain my supply or boost it – I’ve relied on galactogue ingredients in my diet to support my milk supply.
This recipe for Lactation Cookies is full of galactogues – oatmeal, brewer’s yeast and flax seed. Whip them up and let me know what you think!
- 1 cup butter, room temperature
- 1 cup sugar
- 1 cup brown sugar, packed
- 4 tablespoons water
- 2 tablespoons flax seed meal
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoons baking soda
- 1 teaspoon sea salt
- 4 tablespoons brewer’s yeast
- 3 cup oats
- 1 cup chocolate chips
- Preheat oven to 350 degrees and prepare your flax seed mixture by mixing the flax seed with the water and allowing it to sit for 3-5 minutes.
- In a mixing bowl, cream butter and sugars. Add eggs, vanilla and flaxseed mixture, mix well. Combine remaining flour, baking soda, salt and brewer’s yeast in a separate bowl and then slowly add to the wet mixture. Fold in oats and chips.
- Roll dough in small balls, softly press and place on a cookie sheet. Bake for 15-18 minutes. Allow to cool on the cookie sheet for a few minutes and then transfer to a cooling rack.
This recipe will yield about a dozen and a half cookies, but if you don’t need that many at once, I’ve found the dough freezes fantastically so you can scoop and bake 1-2 as your cravings and milk supply see fit!
Over the years I’ve written quite a bit about breastfeeding, if you’d like to peek at my journey, here’s a link to all my breastfeeding posts. You can also find me on Facebook and my favorite, Instagram! -Gretchen