Healthy Oatmeal Lactation Cookies - Chocolate Chips Optional
As a new breastfeeding mom, when I first started breastfeeding supply was a concern as I think it is for most new first time moms. There are many ways to increase your supply, and I think each of us has to find their own unique mix of what works. For myself, I drink Mother's Milk tea twice a day, make sure I drink lots of water (in all honestly I still don't do this very well, but I try!), have oatmeal 4-5 times a week and I have a couple of these lactation cookies every day. My supply is great for me; plenty for my baby plus enough to freeze some and also have some in the fridge for when we go out during the day.
When I first heard about lactation cookies I saw you could buy them. So when I looked into them, I was disappointed (yet not surprised) that the cookies in the store were not ideal for me with added sugars. Products like Booby Boons are almost perfect, but they still have added sugar which I have avoided for many years now in what I eat regularly. These are packed with protein and will help keep your blood sugar levels steady.
The original recipe I modified can be found here: Oatmeal Chocolate Chip Lactation Cookies
Let's Make These Cookies!
Makes: A whole bunch of cookies
1 cup organic unsalted butter (at room temperature)
2 cups organic mashed banana (about 4 large preferably overripe bananas)
4 tbsp filtered water
2 tbsp organic milled flax seed (flax seed meal)
2 organic or local eggs
1 tsp vanilla (non-alcoholic)
3 cups oat flour
1 scoop vanilla protein powder (I use USANA Nutrimeal Free)
1 tsp salt
3 cups rolled oats
1 cup chopped dried fruit (okay, okay...or chocolate chips!)
4 tbsp brewers yeast
Preheat the oven to 350°. Mix the flax seed meal and water and let it sit for 3-5 minutes to thicken up. Beat the butter and bananas well. Add your eggs and mix well. Now add the flax seed mix and vanilla, beat well.
In a separate bowl, sift together flour, brewers yeast and salt. Add the dry ingredients to the butter mix. Stir in the oats and fruit or chocolate chips and mix it evenly. Scoop onto some baking sheets with a tbsp measuring spoon (or bigger like mine below!). Bake for 20 minutes; maybe a touch longer depending on your oven. Watch for some small browning around the edges and they're good to go. Let set for a couple minutes then remove them from the tray.
I stored mine in the freezer because they don't keep for long because of the banana/fruit and this recipe makes a lot of cookies! They taste great right out of the freezer too, or just keep a few out for a couple of days. I eat 1-3 of these a day.
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