Lactation cookies are great gifts for new nursing mothers. They are full of nutrition to support nursing and have some ingredients known to gently boost supply. Here are two recipes for lactation cookies. The first is a recipe for Major Milk Makin’ (galactagogue) cookies. This one has just a touch more omega-3, protein, and iron than other lactation cookies. It was created by Kathleen Major, PNP, RN, in conjunction with a local lactation specialist and La Leche League leader in the Cedar Valley (IA) hospitals in the early 1990s when Major was focusing her practice on pediatric health. The second is from the writer of the blog Peaceful Parenting. Both recipes were copied from that blog and found here.
Major Milk Makin’ Cookies
Recipe by Kathleen Major
1 1/2 c. whole wheat flour
1 3/4 c. oats
1 tsp baking soda
1 tsp salt
3/4 c. almond butter or peanut butter
1/2 c. butter, softened
1 c. flax
3 T brewer’s yeast
1/3 c. water
1 tsp cinnamon
1/2 c. sugar
1/2 c. brown sugar
2 tsp vanilla
2 large eggs
2 c. (12oz) chocolate chips
1 c. chopped nuts of your choice
Preheat oven to 350 degrees Fahrenheit
Combine flour, baking soda, cinnamon and salt in a bowl.
In a large bowl, beat almond butter, butter, sugar, brown sugar, vanilla, brewer’s yeast, flax and water until creamy.
Mix in eggs.
Gradually beat in flour mixture.
Mix in nuts and chocolate chips.
Add oats slowly, mixing along the way.
Place balls of dough onto greased baking sheets or baking stones.
Press down each ball lightly with a fork.
Bake 12 minutes.
Momma’s Milk Cookies
recipe by Danelle Frisbie
2 eggs
1/2 c. unsweetened applesauce
1 c. flax
1 1/2 c. whole wheat flour
1/2 c. melted butter
2 c. Agave nectar
3/4 c. walnuts (crushed)
2 c. chocolate chips
3/4 c. raisins
4 T water
1 tsp vanilla
1 tsp baking soda
1 tsp salt
4 T brewer’s yeast
3 c. oats
Preheat oven to 350 degrees Fahrenheit
I have found greased cookie sheets work best, but you can also use parchment lined sheets or a baking stone.
In a bowl mix flax and water until thoroughly mixed.
In a large bowl mix flour, baking soda, salt and brewer’s yeast.
In another bowl mix together butter and ONE cup Agave nectar (the other cup will be used later). Stir well until the butter and nectar are completely mixed.
Add eggs to the nectar mix, stirring well after each one.
Add vanilla, stir.
Add the nectar blend to the flax and mix well. (A hand mixer or mixing bowl works best)
Pour the nectar/flax blend into the large bowl of flour and mix well.
Mix in walnuts, chocolate chips, raisins.
Mix in oats.
After everything is blended together well, add the applesauce and final 1 cup of Agave nectar and stir through well.
Scoop onto sheets, and press down each ball of dough lightly with a fork.
Bake 13-14 minutes.
Vegan options for both recipes:
In place of eggs – 3 tsp of egg replacer mixed with 4 T water OR 4 tsp of milled flax with 4 T water.
In place of butter – butter substitute like Earth Balance OR 3/4 the amount worth of Canola oil or Crisco (although Crisco is not a healthy option) OR 1/2 c. milled flax and 1/2 c. applesauce
