Help boost your milk supply with these delicious and nutritious dairy-free lactation cookies.
Oats, brewer’s yeast and flaxseed are known galactagogues (pronounced ga-lac-ti-gogs) which help to increase milk production in breastfeeding women (in conjunction with milk extraction, e.g direct feeding or expressing regularly).
Don’t worry if the rest of the family tuck into your boobie bikkies, the milk enhancing action is only relevant to lactating women. For everyone else, they are just a delicious and nutritious treat.
- 2 1/4 cups quick cooking oats
- 3/4 cup oat flour
- 3 Tablespoons brewer’s yeast
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup melted coconut oil
- 1 cup coconut sugar
- 2 Tablespoons ground flaxseed + ⅓ cup water*
- 1 teaspoon vanilla extract
- 1/2 cup cacao nibs or dark chocolate chips
- Preheat oven to 350°F and whisk together ground flaxseed with water. Set aside.
- Line two baking sheets with with parchment and set aside.
- Mix dry ingredients: In a medium bowl, mix together oats, oat flour, brewer’s yeast, baking soda, baking powder, cinnamon and salt. Set aside.
- Mix wet ingredients: In a large mixing bowl mix together oil, sugar, flaxseed and vanilla until smooth. Add dry ingredients into the bowl with the wet ingredients and stir until just combined. Gently stir in chocolate chips.
- Using a spoon, drop cookie dough by rounded tablespoonfuls about 2 inches apart on baking sheets. Press each cookie down with a fork a bit.
- Bake for 10 minutes, or until golden brown. Remove from oven and let cool on sheet for about 5 minutes or until they start to harden up a bit. Transfer the cookies to a wire rack to cool completely.
*Cookies can be stored cookies in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months.