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Lactation Cookies

Lactation Cookies

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
kfwarden

kfwarden

These cookies are great for breastfeeding mothers! They are moist and super yummy and they help boost and/or maintain milk supply. And yes, husbands can eat them too! I have to hide these from my hubby when I make them! The brewers' yeast, wheat germ, flax seed, and whole oats are why these cookies help with milk supply for lactating mothers. Don't skip those ingredients!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix flaxseed with water in small bowl and let soak for 5 minutes.
  3. Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture.
  4. Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough.
  5. Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.
  6. Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
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Reviews

ew2177
67

ew2177

4/4/2014

Ok so I cheated and took a short cut which I allowed myself since I delivered a week ago but wanted something to amp up my milk supply. I bought 2 packs of Pillsbury Simply Oatmeal Brown sugar cookies and added above amounts of flaxseed, wheat germ, and Solgar brewer's yeast. I let cookie dough soften and just mixed other ingredients in with a fork. Turned out delicious! Ate 3 cookies and followed with a half liter of water and I was engorged a few hours later. This recipe is a keeper! I thought I would post my shortcut for anyone who is in my same position though it does not wholly speak to the from scratch recipe.

Catalina
37

Catalina

2/17/2014

I usually follow a recipe per the recipe whenever it's my first time making it, this recipe being no exception, and really enjoyed the cookies. The second time I made some modifications that made it a bit healthier, but not necessarily less calories. Doubled the wheat germ Used half coconut oil, half butter Added 1 tsp cinnamon Added 1/2 cup coconut flakes (no sugar) Exchanged 3/4 cup sugar for apple sauce The final product: a much softer (10min bake time), less sugar, but still sweet cookie. Also to note, I used beet brewer's yeast, which did not make the cookies bitter. We love this recipe more now! I can also see adding or exchanging the chocolate for walnuts... Yum!

RedCobra
19

RedCobra

7/26/2013

These cookies are amazing as far as cookies are concerned! Then add the fact that they help me feed my baby! I couldn't ask for more. I've made it exactly as the recipe says and I liked them a lot. The next time I used coconut oil instead of butter (1:1), accidentally confused the sugar measurements, and used craisins instead. The coconut oil seems to keep the cookies moist longer and the taste doesn't seem to be affected. It seems to be a recipe that is easy to play with, which I love! :)

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