Dare I say it, these are the best lactation cookies ever. Not only will they noticeably boost your supply in less than 24 hours, but you will devour them because they taste divine.
They fit so many needs seamlessly: Plagued by low milk? Eat a cookie. Looking for a quick breakfast? Eat a cookie. Baby going through a growth spurt? Eat a cookie. Just want something to satisfy your sweettooth? Eat a cookie. Need a gluten-free and/or vegan version? No problem. These cookies still turn out head and shoulders above the rest with two simple ingredient swaps.
Maybe you think I’m over selling these cookies. Maybe you think I’m some crazy lady who doesn’t really know what you are going through with your low supply. Trust me, I get it. It took me over 4 weeks to establish my supply because of health issues. Every two hours for 30 days straight, my day and night looked like this: Faye would have a lengthy 90 minute feeding followed by a 20 minute pumping session. I then had 10 minutes of freedom to do what I wished. (It was awesome. Sometimes I even got to pee!)
What about fenugreek? Yep, tried it and while it did boost my milk it also made my baby gassy and me smell like a Greek IHoP (a lovely side effect which continued for two weeks after I stopped popping the pills). It was then that I started reworking lactation cookie recipes to make the ultimate boobie booster. Without these guys, I don’t think it would have been possible for me to feed Faye sans supplementation.
When I make a batch I must keep my eye on the container as visitors and my husband alike gobble them down like they are going out of style.
My sister labelled them “cowboy cookies” because they contain everything and anything. I just label them “delicious.”
THE ULTIMATE BOOBIE BOOSTER: CHOCOLATE CHIP AND OATMEAL LACTATION COOKIES – adapted from a recipe by Noel Trujilo; Makes about 30 or so dense, chewy and oh, so tasty cookies.
- 1 cup butter, softened – (MAKE IT VEGAN: substitute Earth’s Balance or other soy butter)
- 3/4 cup white sugar
- 1 cup firmly packed brown sugar
- 8 tablespoons water
- 4 tablespoons flaxseed meal*
- 1 tablespoon vanilla
- 1 1/2 cups flour (white, wheat, gluten free – whatever you like. I normally go with a white flour, but for this recipe I prefer whole wheat.) (MAKE IT GLUTEN FREE: substitute 1 1/2 cup Bob’s Red Mill All Purpose Gluten Free Flour plus 3/8 tsp xanthan gum)
- 1/2 cup oat flour*
- 4 heaping tablespoons brewer’s yeast*
- 1 tsp baking soda
- 1 tsp salt
- 3 cups oats* (I like the thick cut ones)
- 1 bag dark chocolate chips
- 1 cup dried unsweetened tart cherries**
- 1/2 cup sesame seeds*
- 1/2 cup chia seeds*
* lactation boosters
** promotes let down
NOTE: If you have a stand mixer, such as the KitchenAid, get it out. It will make very, very light work of these cookies. I can go from “let’s make cookies” to having them in the oven in under 10 minutes using my KitchenAid stand mixer.
Preheat oven to 350. Get out two baking sheets and either line with a silpat or parchment paper. Mix the flaxseed meal and water in a small bowl and let sit for 3-5 minutes. Beat the softened butter and sugars together. Add the flaxseed mixture and vanilla to the butter sugar mixture and beat well. In a medium sized bowl, stir together flours, brewer’s yeast, baking soda, and salt. Add the dry ingredients to the wet mixture and thoroughly mix. In that same medium sized bowl you used for the flours, add oats, chocolate chips, sesame seeds, chia seeds, and cherries. Mix them together with a spoon then add to main mixture, stirring well to incorporate. (The mixture will be very thick. That is perfectly okay.)
Scoop golf ball or a little larger sized cookie balls onto the parchment or silpat lined baking sheet. (I put 6 cookies on per tray.) Bake for 12-14 minutes at 350. After removing the cookies from the oven, let them sit on the baking sheet for 2 minutes then transfer onto a rack to cool.
Store in an airtight container. I have no idea how long they last as they are usually gobbled up within three days max.
I usually make about 12 cookies and then freeze pre-formed cookie balls in a glass container, taking them out to cook when I’m on my last 2 cookies. Thaw the frozen cookies for 5 minutes and press gently down to slightly squash their sphere shape before baking.