Hi all, I came across this recipe online, thought it might be worth sharing. If anyone makes them and does see an improvement let us know!
Lactation Cookies Recipe – Ingredients
Prep time: approx. 15 minutes
Oven temp: Preheat to 170C or 338F
Makes approx: 14-16 cookies using a tablespoon (double recipe for more)
Please try to source organic, local ingredients where possible – so much better for you. I’ve tried to use healthy alternatives where I can, but the lactation cookies need to be sweet enough to hide the very bitter taste of one of the most powerful ingredients!
If you are already breastfeeding, try eating the dough as well as the cookies, as it seems to be even more effective at increasing supply, but do not eat the dough if you are pregnant due to the risk of eating raw egg.
•1 cup self raising wholemeal flour (if you have plain flour, add 1/2 tsp baking powder)
•1/2 cup low fat butter (for a healthier option, use organic, virgin coconut oil instead which is super good for you!)
•3/4 cup brown sugar (if wanting to reduce sugar, you could try just 1/2 cup)
•2 tablespoons flaxseed meal (can be found at any local health food store or on Amazon)
•2-3 tablespoons of water (depends if you prefer moister cookies)
•1 tablespoon vanilla (optional, for flavour)
•1 teaspoon cinnamon (optional, for flavour)
•1-2 tablespoons of brewers yeast (do not substitute with bakers yeast or any other yeast).
•1/2 teaspoon salt (use himalayan salt if possible)
•1 & 1/2 cups oats (get the thicker cut oats if you can)
•OPTIONAL: 1/2 cup of your fave biscuit ingredients (see suggested list below).
DO NOT leave out or substitute the brewers yeast for any other products or yeasts… it’s one of the main ingredients that makes them work.
Nutritional yeast and bakers yeast are different – don’t use these
Lactation Cookies Recipe – Method
•In a large mixing bowl, cream the butter and sugar then add the egg and vanilla. Mix well.
•In a separate bowl, combine the flaxseed and water, let sit for a few minutes before adding to mix.
•Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.
•Finally, stir in the oats and your additional ingredient.
•Make the biscuits (I use a desert spoon as a rough size guide) and place them onto a lightly greased or lined baking tray. Flatten them a little with your fingers or a spatula – if you like a soft centre, don’t squish them down too much. If you like you can just make them into balls – I do this and love the soft centre!
Bake for around 10-12 minutes depending on how well cooked/crunchy you like your biscuits – I prefer them a little soft and lightly cooked.