Alena from Charmingly Chandler emailed me this recipe right before I went on bed rest. I forwarded it along to my mom who had these cookies made for me & brought to the hospital right when the babies arrived. She remade them a couple weeks later.
Did they help create my {over}supply? Who knows, but they are delicious. So if you’re a breastfeeding mom-to-be or know someone who is, it can’t hurt to try right?
Bonus tip, recipe calls for brewer’s yeast which isn’t regular yeast. The first time Mom made them she couldn’t find brewer’s but it’s an important lactation ingredient. They did taste a little different the second time once they were done right.
Extra bonus tip, other family members & nurses enjoyed my cookies too. No one else started lactating. 🙂
Ingredients
1 1/2 c whole wheat flour
1 3/4 c whole oats {not quick oats}
1 tsp baking soda
1 tsp salt
3/4 c peanut butter {almond butter works here too}
1/2 c butter, softened
1 c milled flax seed {typically in grocery stores}
4 tbsp brewer’s yeast {found at oraganic grocery or beer stores}
1/3 c water
1 tsp cinnamon
1/2 c sugar
1/2 c brown sugar
2 tsp vanilla
2 eggs
2 c {or 12 oz} chocolate chips
1 c chopped nuts of your choice
Directions
Preheat oven to 350. Combine flour, baking soda, cinnamon & salt in small bowl.
In a large bowl or mixer, beat peanut/almond butter, butter, sugar, brown sugar, vanilla, brewer’s yeast, flax seen & water until creamy. Add the eggs.
Gradually beat in the flour mixture.
Mix in the chocolate chips & nuts. Then slowly add the oats, mixing as you go along.
Scoop out dough onto greased baking sheets or stones. Press down lightly on each dough ball with a fork.
Bake for 12 minutes. Enjoy!
