This goes out to all the mamas who appreciate a super tasty snack that will also increase your milk supply! My husband loves these cookies so there’s no need to discriminate against the non breastfeeding humans.
I love to experiment in the kitchen and attempt to make healthier versions of baked goods. After a girlfriend sent me a postpartum care package with the makings of lactation cookies I was basically hooked. It’s the best excuse to have cookies in the house ALL the time. It’s become an evening ritual to pour a cup of warm mother’s milk tea and nibble of one of these cookies.
After 4 or 5 trials I finally created my favorite recipe for my Giovanni approved lactation cookies.
Try it out and let me know how it goes for you!
2 sticks (1 cup) butter, room temperature (I’ve also made these with 1 cup of coconut oil and it works just fine)
1/4 cup Greek yogurt
1 cup coconut sugar
1/4 cup honey
2 eggs, room temperature
2 teaspoons vanilla
1 tablespoon of molasses
1 1/2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
3-4 tablespoons ground flaxseed (I grind my own with the nut mixture)
1/3 cup brewer’s yeast
1/4 cup ground or buttered almonds or walnuts
1/4 cup of flaked coconut
3 cups old-fashioned rolled oats
1 1/2 cups chocolate chips
Preheat oven to 350°F. Line baking sheet with parchment paper.
Beat together the butter, yogurt, sugar, honey, and molasses until light and fluffy. Mix in the eggs, one at a time, followed by the vanilla.
Whisk together the flour, salt, baking powder, and brewer’s yeast. Add this to the sugar & butter mixture. Mix well.
Toss the almonds, flaxseeds, and dates into a blender. I’ve used various consistencies. Blend longer if you want a buttery consistency or pulse if you like the texture of crunchy nuts. Stir into the mixture and then add coconut flakes.
Add oatmeal stirring in one cup at a time.
Stir in the chocolate chips.
Drop tablespoons of dough onto the lined cookie sheets.
Bake 10-12 minutes, or until the bottom is golden brown.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Store cookies in an air-tight container in the refrigerator for up to 2 weeks.