Calling all Cookie Lovers!
In light of International Breastfeeding Week, it is only fitting that we discuss one of the yummiest ways to help boost, maintain, and nourish your milk supply. Sounds too good to be true right? The secret to this milk producing lactation cookies is all in the ingredients.
Breastfeeding can be stressful for new and experienced mothers who are worried about not being able to produce enough breast milk; this could lead to mothers prematurely throwing in the towel and stopping their breastfeeding journey.
According to the Centre for Disease Control and Prevention about 60% of mothers have decided to stop breastfeeding far earlier than they intended to due to various factors such as
Issues with latching and lactation
mother’s being concerned about taking medications while breastfeeding
concerns about the infant’s nutritional intake and weight
cultural influences
lack of family support
lack of supportive work policies and parental leave
As many mother’s face breastfeeding challenges, it can be quite overwhelming when searching for various products on the market that claim to aid in lactation. In addition to drinking tea’s that I have mentioned in a previous blog post let’s spill the tea , lactation cookies could be another easy alternative for you. There are many lactation cookie recipes as well as prepackaged options to choose from.
Looking to make your own? Try this recipe crafted by blogger Jessica Merchant
LACTATION COOKIES
YIELD: 20 TO 22 COOKIES, DEPENDING ON YOUR SCOOP
INGREDIENTS
3 cups old-fashioned rolled oats
1 1/2 cups unbleached organic all-purpose flour
5 tablespoons brewers yeast
3 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons organic unsalted butter
4 tablespoons unrefined organic virgin coconut oil
1 1/2 cups organic cane sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips/chunks
feel free to add: unsweetened flaked coconut chopped almonds, 1 to 2 tablespoons of almond butter
INSTRUCTION
Preheat the oven the 350 degrees F.
In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.
Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.
1. You can easily freeze this dough – scoop the rounds on a baking sheet, place the sheet in the freezer for 2 hours, then place the dough rounds in a ziplock bag and store in the freezer. Bake at the same temp – they may or may not need an extra minute or 2 – your preference!
2. You can use all butter if you don’t have/can’t find coconut oil. If you swap any butter amount for more coconut oil, the cookies will spread a bit more. If you decrease the fat (butter/oil) amount in total, these cookies will be drier. It’s up to you!
3. You can use 1/2 cup of whole wheat flour with similar results – any more and the cookies with be drier and grittier.
4. You can probably decrease the sugar by 1/4 cup without issue.
Hope you are all having a wonderful Saturday! Happy Baking!
Sadhna
#daisydoulablog