I always had a large amount of trouble producing milk. I tried all the tips and tricks from fellow moms. One tip that I loved was lactation cookies. They were a great snack and they helped with my production.
Most lactation cookies have the same basic ingredients to help boost your supply. I tried a few recipes and never fell in love with one particular cookie. So to solve my problem, I made my own recipe.
I had trouble finding brewers yeast in stores near me. If you are having trouble finding it you can purchase it from Amazon.
3 cups of old fashioned rolled oats
1 ½ cups all-purpose flour
5 tbsp brewer’s yeast
3 tbsp ground flaxseed
½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
12 tbsp unsalted butter
4 tbsp coconut oil
1 ½ cups sugar
1 large egg
2 tsp vanilla extract
1 ½ cups of chocolate chips (regular or dark)
Feel free to add coconut flakes, raisins, or any nuts of your choice. I have even added pumpkin to the cookies during the fall months.
Preheat oven to 350 degrees
In a large bowl mix together oats, flour, yeast, flaxseed, baking powder, baking 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 until fluffy, about 4 to 5 minutes, scraping down the sides of bowl if needed.
Add in the egg, beating until combined, about 2 to 3 minutes.
Add the vanilla extract and beat.
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.
Add in any extra ingredients of your choice (coconut, raisins, nuts).
Scoop the dough into 1 inch rounds (you can use an ice cream scoop so they are uniform in size) and place on baking sheet about 2 inches apart.
Bake for 10-14 minutes, or until the bottoms are golden
Let cool before storing in a sealed container