Is it just me or as a breast-feeding mom are you always paranoid you aren't producing enough milk? From the beginning I was constantly worried I wasn't providing properly for Adler. Add the fact he spits up a lot and I was convinced he was never going to gain weight. Thankfully I have been 100% wrong about that. Many of you know Adler's story, but he was 8 weeks early which meant we spent a lot of time in the NICU. At the beginning I had to pump a lot because most of his feeds were being pushed through his NG tube. This was comforting because I knew exactly how much I was producing each time I pumped. Once we were discharged we switched to exclusively breastfeeding with exception to a bottle here and there. Upon arrival home my paranoia set in. I've been pretty consistent with drinking Mother's Milk tea mainly because I enjoy the taste, but also to help with my milk supply. As time has passed I've felt fairly confident in my ability to give Adler the sustenance he needs, but the past few days doubt has crept back in. I figured why not do some research about foods that help increase your milk supply. Enter lactation cookies. I looked through a few recipes and stumbled upon this one. It is what I used as the framework for my adapted recipe.
Oatmeal Chocolate Chip Lactation Cookies
4 tablespoons water
2 tablespoon flaxseed meal
1/2 cup butter, softened (vegan butter substitute or coconut oil to make cookies vegan)
1/2 cup dark brown sugar, packed
1/4 cup cane sugar
2 teaspoons vanilla extract
1 cup white whole wheat flour, or all-purpose flour
2 tablespoons brewers yeast
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons fenugreek
1 teaspoon cinnamon, ground
1 1/2 cups old-fashioned rolled oats
1/2 cup chocolate chips
In a small bowl mix water and flax meal together. Let sit and stir occasionally until thickened.
Preheat oven to 350F.
In a large bowl mix together the butter and both sugars until smooth. Add the flax mixture and vanilla and stir until creamy.
In a medium bowl combine the flour, yeast, baking soda, baking powder, salt, fenugreek, cinnamon and stir until mixed.
Slowly pour the flour mixture over the butter mixture and stir until just incorporated. Fold in the oats and chocolate chips.
Use a tablespoon to scoop out batter and place onto a baking sheet covered with parchment paper. These cookies do not spread out much while baking, so shape as desired.
Place cookies in preheated oven and bake for 8-10 minutes until lightly browned. The key to the perfect crispy cookie on the outside and gooey on the inside is to take the cookies out of the oven before they look finished.
Once the cookies have cooled slightly transfer to a wire cooling rack.
These cookies were shockingly tasty, but have a slightly bitter aftertaste. Apparently that bitterness might be the yeast. The first cookie I tried I found the aftertaste odd but now I don't mind it at all and quite love the cookies.
I hope you enjoy these cookies as much as I do!!