Lactation Cookies (with brewers yeast and oats for supply boost)
I will admit that the first time I heard the term 'Lactation Cookies' I was a bit confused. Like, are they biscuits made out of breast milk that you give to children? While I'm sure that recipe exists, I'm happy to report that these biscuits are actually to aid in increasing breastfeeding mothers milk supply.
I got a couple of different recipes from a few different sources and combined them to make my own frankenrecipe. They turned out to be delicious and I ended up making about 4kgs worth, rolling into logs and freezing so I could defrost a log at a time, cut and bake 10-12 biscuits and eat them fresh as I went.
Long story short, I didn't get the benefit of them and my breastfeeding journey was woefully short but I know this recipe has helped other breastfeeding mothers and they definitely taste delicious and are an excellent snack for those early days when you crave sugar and easy food to keep you going through early parenthood.
This recipe contains brewers yeast, which may help increase supply, as well as flaxseed meal and oats. There is more information on lactation cookies, their ingredients and how they may help you at the bottom of this post.
You will need...
250gr unsalted butter, room temperature
1 cup firmly packed brown sugar
1/2 cup caster sugar
2 eggs, room temperature
1 tsp vanilla paste
2 cups wholemeal plain flour (all purpose)
1 tsp baking powder
1/2 tsp salt
2 Tbsp flaxseed meal
4 Tbsp water
2.5 cups of rolled oats (you can use steel cut if you prefer)
2.3 Tbsp brewers yeast
1 cup dark chocolate chips OR
2/3 cup white chocolate chips and
2/3 chopped macadamia nuts
2. Chop the butter into squares and add to your stand mixer (alternately you can use a large bowl and a hand mixer) with the two sugars. Mix, using the whisk attachment until creamy. Add eggs, one at a time, beating between each egg. Add vanilla and mix.
3. Add the flaxseed meal and then fold in the dry ingredients using a paddle attachment on your stand mixer or a wooden spoon.
4. Fold in the chocolate chips and/or nuts at the end.
5. Preheat oven to 180 degrees celsius fan-bake. Line a baking tray with greaseproof paper and measure out heaped tablespoonfuls of the cookie mixture onto the tray. This mixture doesn't spread so you will need to press down the cookies to 1/2 cm thickness.
6. Bake for 18 minutes, rotating pan half way through. Cool on a rack and enjoy!
To freeze, divide dough into 4 portions, roll into a 1.5 inch thick log on a sheet of greaseproof paper. Wrap in glad wrap (or in greaseproof paper) and place into an airtight container. To bake, defrost dough, cut into 1cm thick rounds and bake as per step 5 and 6.
*I used organic golden flaxmeal from my local Woolworths, you can find this in the healthfood isle, or at healthfood shops. https://www.woolworths.com.au/shop/productdetails/319993/melrose-organic-cereal-golden-flaxmeal
You can replace the flaxmeal with LSA, almond meal or even coconut if you prefer not to use it.
Brewers yeast facts
Lactation Cookies information
Choc-chips can be replaced with nuts, raisins, goji, cranberries, chopped dates.