Due to my challenges and struggles with milk supply (I’m currently working on finishing a post on the first week postpartum covering all that!!), I decided to go ahead and make some oatmeal “lactation” cookies. If you have struggled yourself, I’m sure you’re familiar with these! If not, or you’re about to completely disregard this post and recipe because you are a) not trying to boost your milk supply b) don’t have kids or c) you’re a guy, READ ON!!! These are really really good and good for anyone 😉 My husband asked when he was trying them if he would start lactating. No honey, no. He’s had 5 now and counting.
For women who are in fact trying to boost their supply, oats have said have a positive effect on increasing production…and cookies are always a good idea. Other ingredients including flax, de-bittered brewers (or nutritional) yeast, and coconut oil also help the process along. Loads of healthy fats are essential for breastfeeding mama’s, which is where the flax and coconut oil come in. Oats and both kinds of yeast contain the B Vitamins we need for energy and folate, along with protein and other minerals.
Unfortunately, most of the recipes around as well as ones you can find in the store for purchase are full of unhealthy ingredients which do not appeal to me! I want to nourish my body and have as much energy possible, especially during this crucial time. Thanks to one of my fave fellow bloggers, The Detoxinista, she provided a healthier version to the conventional classic.
These cookies are gluten free, and can be dairy free and vegan, please see modifications below.
- 2 c old fashioned oats** (to make the oat flour)
- 4 TB ground flax seeds
- 1/2 c water
- 6 TB coconut oil
- 1 c coconut sugar
- 1/4 c debittered brewer’s yeast**
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 c old fashioned oats**
- 2/3 c dark chocolate chips**
- Preheat the oven to 350F and line a baking sheet with parchment paper (I used two baking sheets). Pour the 2 cups of oats into a blender (or coffee grinder), and process them into a fine flour.
- In a large bowl combine the ground flax seeds (can also grind in a coffee grinder) with the water, and stir well to mix. Add in the coconut oil, coconut sugar, debittered brewer’s yeast (or nutritional yeast), vanilla, baking soda, and salt, and stir again until well combined. Gradually stir in the oat flour until a dough is formed, then fold in the 1/2 cup of oats and dark chocolate chips, if using.
- Drop the dough by heaping tablespoons onto the lined baking sheet, then use your (slightly wet with water for non-stick) fingers to flatten the cookies.
- Bake for 10-12 minutes or until the cookies are lightly golden around the edges. 10 minutes if you like them softer on the inside. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- These cookies will soften if stored in an airtight container at room temperature, so I recommend storing them in the fridge or freezer for best texture and shelf life. Or, feel free to put them on a plate and leave them out for immediate consumption!
- **If you are gluten intolerant or have celiac, please use certified gluten free oats
- **Debittered, not conventional, brewers yeast is a must. It will greatly effect the taste not in a good way!
- **I used nutritional yeast in place of debittered brewers yeast since I am sensitive to gluten.