Lactation Cookies

I’ve had problems producing enough milk, so to say I’ve tried at least 10 laction recipes is probably an understatement. Every recipe I’ve tried tastes of only Brewers yeast which is just nasty. It can ruin the taste of anything delicious so quickly especially cookies and brownies. I honestly just gave up. But my doctor prescribed me some medicine to try and give my supply a huge boost which it hasn’t much, so I figured I’d give lactation cookies ONE MORE TRY so I took a few recipes from here and there and came up with this amazingly delicious recipe! But before I give it away, I’ll give one small disclaimer…no recipe is a miracle recipe some recipes may work for you, some may not…but I sure hope this one works for anyone reading this!

Yields: 20 cookies (depending on your scoops)

Ingredients 

3 cups Old-fashioned rolled oats
1 1/2 cups unbleached all purpose flour
6 tablespoons of Brewers yeast
3-4 capsules of fenugreek
3 tablespoons of ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons of unsalted butter (I didn’t say this was a healthy recipe)
4 tablespoons of unrefined organic virgin coconut oil
1 1/2 cups of sugar
1/4 cup of brown sugar
1 large egg + 1 egg yolk
2 teaspoons of vanilla extract
1 1/2 tablespoons of creamy peanut butter (I used the Peter Pan kind!)
3-4 tablespoons of coconut flakes
1 cup of semi-sweet chocolate morsels
1/2 cup of chopped creamy chocolate (like dove milk chocolate or Hershey’s Symphony)

*You can leave out the peanut butter and coconut flakes and the cookies will still be awesome*

Directions

1. Preheat the oven the 350 degrees F.
2. In a large bowl, whisk together the oats, flour, yeast, flaxseed, fenugreek, baking powder, soda, cinnamon and salt.
3. In another bowl, beat the butter and coconut oil on medium speed until creamy.
4. Add in the sugars and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed.
5. Add in the egg and egg yolk, beating until combined, about 3 to 4 minutes.
6. Add in the vanilla extract and peanut butter and beat until combined again.
7. Gradually add in the dry ingredients, beating on low speed until just combined and mixed.
8. Stir in the chocolate chips, chopped chocolate, and coconut flakes with a spatula until they are evenly dispersed.
9. Scoop the dough into 1-inch rounds and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

 

You can easily freeze this dough – scoop the rounds on a baking sheet, place the sheet in the freezer for 2 hours, then place the dough rounds in a ziploc bag and store in the freezer. Bake at the same temp – they may or may not need an extra minute or 2 – your preference!

P.S. Brewers yeast and Fenugreek can be purchased at GNC.

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