We're 9 months into breastfeeding and save the first week when I thought my milk would never come in and one bleb (that has finally healed!), we've had a generally easy go of it. But 9 months in also means we've started solids and my supply has dropped off a bit.
There are supposed to be certain foods that are supposed to help with lactation. While I was still in the hospital after delivering Aidan, my sister brought me a batch of oatmeal cookies. Oatmeal is supposed to be one of those milk production helpful foods.
Since Aidan started solids in December, I've been enjoying some oatmeal cookies doctored with two bonus ingredients that allegedly are great for milk production. I'm not 100% sure on the science* of it but even if they're as effective as Kälteen bars are for weight loss, at least they're still a tasty cookie. So tasty in fact, it's become my go-to gift for my friends new to the mommyhood.
And lest you think these are some chocolate-studded guilt trip for moms not breastfeeding, I'd bring them even if they weren't breastfeeding because they're tasty cookies! I don't mention the secret ingredients unless I know the mom is indeed breastfeeding because honestly, who needs that?
The extras, flaxseed meal and brewer's yeast, are supposed to provide extra fiber, good omega-3s and lowers glucose and cholesterol! So really anyone can have them with a little benefit on the side.
I've made these several times and fiddled a little along the way to end up with recipe below. Think it's too much butter or sugar or gluten or whatever? Search the Internets for "lactation cookie" and there are many more varieties to try. Here's my recipe for how I make Milkless Milkful Oatmeal Cookies.
*If you're interested in the science of food, you should definitely check out Decoding Delicious by my friend Amanda, the food scientist!
Milkless Milkful Oatmeal Cookies
makes 48 cookies
- 1 cup butter (2 sticks) at room temperature
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 1/2 c boiling water
- 1/4 cup flaxseed meal
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 cup brewer's yeast (I found mine in the health supplement section of Whole Foods. It's a 16 oz canister though which is probably enough brewer's yeast til half of the DC metropolitan area weans their 1st born children)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups oats
- 1 (generous) cup chocolate chips or raisins or Trader Joe's golden berry blend. I usually split the dough in half and make half chocolate chip and half raisin/berry
Preheat oven to 350°.
- Pour boiling water over the flaxseed meal and mix. Set aside for 3-5 minutes to give the flaxseed meal a chance to soften. It'll look not at all appetizing and kind of like wet pulp.
- Cream butter, sugar and brown sugar well.
- Add eggs and mix until well blended.
- Add flaxseed pulp and vanilla extract and mix well.
- Sift together flour, brewers yeast, baking soda, and salt and then add to the wet ingredients. Once it's well combined.
- Stir in oats and chips/raisins/dried berry blend.
- Spoon a tablespoon of dough onto baking sheet, spaced 2 inches apart. I use a cookie scoop because I'm a pro like that.
- Bake for 12-14 minutes at 350 or freeze until you want to bake the cookies. I usually bake a dozen and then freeze the pre-scooped dough in tupperware to bake off as I need/want more.