Prior to becoming a mom, I thought feeding my baby would be one of the easiest things ever. However, the reality of breastfeeding can often be much more difficult for many moms. These Oatmeal Chocolate Chip Lactation cookies are delicious, come together incredible easily and have really helped me increase my breastmilk supply.
What’s In The Recipe?
I got the basic recipe from a lactation consultant when my oldest was born. Eight years and 3 kids later, I’ve refined it to where it’s absolutely perfect for my taste. Galactagogues are things that help boost your breastmilk supply. This cookie is loaded with two big ones: flaxseed meal and rolled oats alongside shredded unsweetened coconuts, nuts, and dark chocolate chips. I personally omit brewer’s yeast, which is a common ingredient in most lactation cookies because I found it upset my stomach and made my baby gassy.
The recipe yields almost 4 dozen small cookies. I personally don’t like to bake them all at once. Instead, I freeze them and only bake them fresh when I need them. This means my house always smells like fresh baked cookies and I also don’t eat 40 cookies in one sitting. I also love making a big batch of these for a friend who just had a baby. I bake a dozen and put them in a bakery box and freeze the rest and bring them along for her to enjoy over the first few weeks postpartum.
It goes without saying that all our bodies are different and react differently to things. I’m not a lactation consultant. For me personally, these always give my supply a boost but they may not necessarily work for you. Experiment with the recipe by adding/removing different galactagogues as well as increasing your water and calorie intake to see what yields the best result for you.
Another caveat is that the BEST way to increase breastmilk supply is to MOVE the milk whether by feeding, pumping or hand-expressing. Remember, this is the classic case of supply and demand- your body will only produce as much milk as it thinks your baby needs- therefore, the more milk you remove, the more you’ll get.
If you try this recipe and it works for you, I would LOVE to hear from you. Drop me a comment below or find me on Instagram here and let me know how you enjoyed them or what changes you made that you loved.
Remember, at the end of the day, FED is best. Enjoy those cuddles mamas!
Delicious Oatmeal Chocolate Chip Lactation Cookies
These Oatmeal Chocolate Chip Lactation cookies are delicious, come together incredible easily and have really helped me increase my breastmilk supply. The contain galactagogues such as organic flaxseed meal, wheat germ, lots of oats, and dark chocolate. One common ingredient that I do omit is brewer's yeast which tends to make my babies super gassy. Try these delicious bites and let me know how much you love them!
3tbspflaxseed mealsoak in 3 tbsp unflavored coconut water for 5 minutes
3tbsp coconut water
1cupButtersoftened, at room temperature
1cupdark brown sugarpacked
1/2cupcane sugarincrease to 3/4 if you prefer a sweeter cookie
2tspwheat germcan omit if you don't have it on hand
3/4cupdark chocolate chips
1/2cupchopped nutspecans and walnuts yield the best flavor
3heaping cupold fashioned rolled oats
Preheat oven to 350°.
In a small bowl, soak the flaxseed meal in the coconut water as you get the other ingredients ready.
Sift the flour, baking soda, salt and wheat germ in a large bowl and whisk them together. Put aside
Using a stand mixer with the paddle attachment, beat together the butter and brown/cane sugar until fluffy, about 2-3 minutes.
Add the eggs, one at a time, stopping to scrape down the side of the bowl before adding the next egg.
Add the vanilla and the soaked flaxseed meal and mix well.
Set the mixer to medium-low, and slowly add the dry ingredients into the bowl in 3 parts. Turn off the stand mixer once all the flour has been incorporated. DO NOT overmix.
Scrape down the sides of the bowl. Gently fold in the oats, chocolate chips and nuts making sure to incorporate them well.
Using a small spoon, scoop bite-sized pieces of dough onto a baking sheet lined with a silicone mat. Freeze for 10 minutes and then pop in the oven for 10-13 minutes ( I bake mine for 11).
Let sit for a few minutes if you can wait and resist eating the entire tray at one time.
I generally only bake 5-6 at a time and freeze the rest to bake fresh and enjoy over a couple of weeks.