Hey there mammas! Let’s talk lactation. I don’t know about you, but after having my daughter it took some time for enough milk to come in for her and we had to supplement some formula here and there.
I was looking for ways to increase my milk supply with supplements but also wanted to look at what whole foods could increase my supply as well. Aside from picking up Brewers Yeast and Motherlove More Milk Plus supplements, I started incorporating more oats, fennel and barley into my diet as well as they are known to help increase you supply and I have to say I saw an improvement!
I picked up some Brewers Yeast Powder on Amazon and knew I wanted to do some baking with it. So making an oat based cookie along with the Brewers Yeast, I was getting double duty.
These cookies are very easy to make and super delicious! They are an adaptation of a recipe I found on Eating Bird Food with some modifications to my liking more. I added in some white chocolate chips and dried cranberries, but you can add whatever you want! I’ve made them with chocolate chips, shredded coconut and also some walnuts. Get creative with it!
I recommend you make a batch BEFORE delivering your baby and keep them in ziplock bag in the freezer. Then you have them ready to go! They freeze great and sometimes I eat them right out of the freezer.
Recipe is below. I hope you enjoy and I hope they help you increase your milk supply as well.
White Chocolate Cranberry Lactation Cookies
- ½ cup melted coconut oil
- ¾ cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups oat flour
- 1 cup rolled oats
- 3 TBSP powdered brewers yeast
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp allspice
- ½ cup dried cranberries
- ½ cup white chocolate chips
In a large bowl combine the melted coconut oil and sugar and whisk well to combine. Add in egg and vanilla and blend well until smooth.
Add in all the dry ingredients into the bowl and mix well. The dough will be sticky and wet.
Lastly fold in the chocolate chips and dried cranberries and mix until well incorporated.
Scoop evenly onto parchment lined baking sheets and bake at 350°F for about 12 minutes until the edges are golden brown and set. Leave to cool on pan for 5 minutes then transfer to a cooling rack to continue cooling completely. Enjoy!
*This recipe was adapted from Brittany Mullins
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