Lactation Cookies (unless youre not breastfeeding, in which case theyre Tasty Cookies)

Chocolate Almond Lactation Cookies

Oatmeal, flax seed, brewer’s yeast and almonds have all be found to boost milk supply. It is also important for nursing moms to consume plenty of calories, and with a baby to take care of; these cookies make for a great snack. This recipe yields about 40 cookies.

It is important to note that many moms worry about supply unnecessarily. As long as a baby is breastfed exclusively, having plenty of wet diapers and gaining weight, milk supply is not likely a problem. If you are concerned, it is best to speak with an International Board Certified Lactation Consultant. It doesn’t hurt to eat these tasty cookies though!

Kitchen Tools Needed

• Oven and kitchen timer (not pictured)
• A medium bowl (see photos for size examples)
• A large bowl
• A mixer
• A whisk
• A set of measuring cups
• Rubber spatula
• A #40 dishing scoop OR 2 spoons
• Cookie sheets
• Cooling racks
• Fork
• Metal spatula

Ingredients Needed

• 1 1/2 c. flour (whole wheat or all-purpose)
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp salt
• 1 3/4 c. rolled oats OR 1 c. steel –cut oats
• ¾ c. almond butter or peanut butter (before starting, see TIP, also, if doubling recipe, use entire 16oz jar)
• 1/2 c. butter or margarine, softened
• 1 c. flax meal
• 3 T brewer's yeast (often called “nutritional yeast” in stores)
• 1/3 c. water
• 1/2 c. sugar
• 1/2 c. brown sugar
• 2 tsp vanilla
• 2 large eggs
• 2 c. (12oz) chocolate chips, any variety
• 1 c. chopped almonds (or other nuts, however almonds can help with milk production)

TIP: If using natural nut butter that requires stirring, simply pour the entire jar into the large bowl and use mixer to stir, then measure out what is needed and put excess back into jar prior to step 3. This saves hassle with a butter knife and the bowl and mixer are going to get dirty anyway.

STEPS

1) Preheat the oven to 350* F

2) In the medium bowl, gently whisk together:

• flour

• baking soda
• cinnamon
• salt
set aside 

3) In the large bowl, beat the following:
• nut butter
• butter or margarine
• sugar
• brown sugar
• brewer's yeast
• flax meal
• water
• vanilla
until creamy, scraping the sides of the bowl with a rubber spatula to fully incorporate all ingredients, dough will be wet and creamy.

4) Mix in the 2 eggs until combined.

5) Add bowl of dry ingredients, about a cup at a time, mix until fully combined.

6) Mix in the nuts and chocolate chips completely.

7) Slowly, add oats, about ¼ cup at a time, until all mixed.

8) Using the scoop or 2 spoons, form balls about 2 inches in diameter, place about 2 inches apart onto a cookie sheet and flatten each ball slightly with the tines of a fork. This ensures even baking.

9) Bake for about 12 minutes, they will be soft, but hold up to a metal spatula when done.

10) Allow to cool on pan no longer than 2 minutes before moving to a cooling rack.

Note: The taste of warm brewer’s yeast can be bitter, so some moms prefer to let them cool completely before eating.

TIP: Mixing and baking cookies is a lot of work for possibly sleep deprived moms, this dough freezes well: simply place formed and flattened balls in step 7 onto parchment paper and into zip-top bags and freeze. Whenever needed, simply place as many onto a cookie sheet as needed and bake for 12-14 minutes at 350*F

Tip: Some fresh baked cookies and/or some frozen cookie dough balls would make a great gift for a new mom, or a mom who is struggling with breastfeeding.

• Cookies should be stored in an air tight bag or container and will last up to 2 weeks fresh. Frozen dough will last at least 2 months.

• For a boost in milk supply, consume 4-6 per day. Enjoy!