December 4th is National Cookie Day! Let's celebrate with a yummy cookie recipe that may help promote milk production. And let's face it--they are downright delicious! This recipe, along with many others for during pregnancy and lactation, can be found in the cookbook "Eating from Bump to Baby", on sale now at Amazon at: http://a.co/d/8QGuk2w
Oatmeal “Lactation” Cookies
Yields: 2 ½ dozen
Some people spend big bucks on buying so-called “Lactation Cookies”. They are so popular because they usually contain three common galactagogues: flaxseed, oatmeal, and brewer’s yeast. Whip up a batch of your own for a fraction of the cost and 100% certainty of the ingredients you’re getting. In place of the chocolate chips, you can substitute raisins or dried cranberries. A big batch of these can be made in advance and frozen for up to 3 months, so you can make them before baby arrives and have them ready to go!
2 sticks butter, softened
¾ cup brown sugar, packed
¾ cup granulated sugar
1 teaspoon vanilla
1 ¼ cup flour
¼ cup flaxseed meal (ground flaxseeds)
½ teaspoon salt
½ teaspoon baking powder
¼ cup brewer’s yeast
3 cups old-fashioned quick oats
1 ½ cups mini chocolate chips or raisins
Preheat the oven to 350 F degrees.
Beat together the butter and sugars until light and fluffy. Beat in the eggs one at a time until smooth. Add the vanilla.
In a separate bowl, whisk together the flour, flaxseed meal, salt, baking powder, and brewer’s yeast. Add the dry ingredients to the butter mixture and mix until combined.
Stir in the oats and chocolate chips or raisins. Drop cookies by the tablespoon onto a baking sheet lined with a silicone mat or parchment paper.
Bake 10-12 minutes or until just slightly brown.
Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Store in an airtight container for up to a week or freeze for up to 3 months.