Lactation Cookies

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Lactation-cookies

Lactation Cookies


I have been making these lactation cookies since I had Bella over 6 years ago.

My mother's group still laughs about how the child health nurse suggested that we try to have a 'lie down and a smoothie' in the afternoons to help with our milk supply. As brand new mothers navigating a totally new world - as if we had the time!

Funnily enough, after my fourth child, my favorite way to have these lactation cookies is with a protein smoothie at 4 pm to get me through the afternoon. It gives my supply and my energy levels a boost to get me through a busy afternoon and the dinner/bed/bath routine.

Now you can mix things up if you need to - you can use coconut oil instead of butter, gluten-free flour instead of wholemeal - if there are dietary requirements for you or your baby, you can substitute to your heart's content.

 

What ingredients in these lactation cookies boost your supply?


The milk boosting ingredients in these lactation cookies are the oats, brewers yeast, and flaxseed meal. Just keep those in there and substitute away! I would love for you to post any variations that you use in the comments. You can get brewers yeast at all good health food stores, just be sure not to use dried yeast or baking yeast as it will not have the same effect.

 

lactation-cookies

 

Other great ways to boost your supply include skin to skin contact with your baby, feeding on demand (and around the clock), let your baby decide the length of the feed and make sure the latch and position are correct.

Anyway - get baking and let us know what you think - we would love to know any hints and tips you have for increasing milk supply.

Remember, every breastfeed is a success, you are doing a great job mama.

Katie xxx

 
Lactation Cookies
SERVES 15 COOKIES
Prep Time
Cook Time
Total Time
10 MINUTES
20 MINUTES
30 MINUTES
Ingredients
1.5 Cups Oats
1/4 Cups Brewers Yeast, This must be Brewers Yeast from a health food shop
1 Cup Wholemeal Self Raising Flour
1 Tablespoon Flaxseed Meal
1/2 Teaspoon Salt
125 Grams butter
180 Grams Brown Sugar
1 Large Egg
2 Tablespoons Water
1 Tablespoon Vanilla Extract
1/2 Cup Saltanas, (Optional)
1/2 Cup Dark Chocolate Chips, (Optional)
Instructions
  1. Preheat the oven to 200 Degrees Fan Forced. Line two to three baking trays with baking paper.
  2. Combine the dry ingredients - Oats, Brewers Yeast, Wholemeal Self Raising Flour, Salt, Saltanas and Dark Chocolate Chips in a large mixing bowl.
  3. In a stand mixer, or thermomix, add the brown sugar and butter and cream together.
  4. Mix the flaxseed with the water and pour into the wet mixture. Add the Egg and combine well.
  5. Add the wet mixture to the dry mixture - stir until everything is combined. It will be a tiny bit sticky, but not too much.
  6. Roll into balls and place on baking tray. Use a fork or your fingers to flatten them.
  7. Bake for around 20 mintues, but check at the halfway mark to see how they are going.
  8. Cook on a wire rack and then place in an air tight container. Mine last for at least a week sometimes more and I keep them in the pantry. You can keep them in the fridge if prefered.
Notes

You can substitute the sultanas and dark chocolate chips with your biscuit filling of choice! It really does need a little more than just the basic ingrediants to make them taste good.

I eat two every day in the afternoon with a smoothie (if I have time to make one) to help my supply.

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Katie -

Author

Katie is the Managing Director and Editor of Mums of Brisbane. Most days will find her drinking copious amounts of coffee, cuddling her kids and trying not to step barefoot on lego. Katie lives in Beautiful Brisbane with her husband and four gorgeous children.

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