Giovanni approved Lactation Cookies!

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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!

INGREDIENTS:

  • 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

  • 4-7 dates

  • 1/4 cup of flaked coconut

  • 3 cups old-fashioned rolled oats

  • 1 1/2 cups chocolate chips

DIRECTIONS:

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  • 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. 

ENJOY!

xoxoxoxo,

Elissa