Oatmeal chocolate chip coconut lactation cookies are a treat for breastfeeding mommies! Brewer’s yeast, flax seed, and oatmeal are the special ingredients. The cookies taste yummy too!
Hey, all of you incredible breastfeeding momma’s out there, this post is especially for you! For Mother’s Day, I thought this would be an awesome time to share with you a recipe for lactation cookies, what?!? Yep! Cookies especially made for mom’s who are still breastfeeding their little ones.
Last year was undeniably all about babies with many of our close friends growing their families, super fun! I’ve been so blessed to have the most amazing women in my life. My dear friend Tekoah had her gorgeous daughter Siaana just a few weeks before James. We shared experiences and tips throughout our mommy journey together. Tekoah is a culinary and fitness guru and has given me great advice on homeopathic ways to increase milk production.
She recommended trying fenugreek supplements (which totally worked for me) and also baking some lactation cookies that had helped other moms. Each month I’ve been noticing my milk production decreasing since I started working full time again.
Now that James is eating more solids, its honestly been hard for me to see my supply drop with each passing month. When I found out there was a chocolate cookie with added milk-producing benefits, I was determined to do what I could to keep things flowing!
Did you know that cookies could be so yummy and help with lactation? Yes, and I am totally in! So what ingredients make these cookies extra special? What I was able to find as I searched for information on the internet was that ingredients such as oats, flaxseed and Brewer’s yeast help with milk supply.
The combination of these three ingredients provides a nutritional punch in each cookie. Oats contain whole grains, fiber, vitamins, and minerals. Brewer’s yeast stimulates the increase in breast milk and is a source of B-vitamins and amino acids. Flaxseed contains healthy omega-3 fatty acids and fiber as well.
Like any delicious cookie, I added butter, brown sugar, cinnamon, nutmeg and flour for the base. However, I used a white whole wheat flour (my new favorite baking ingredient) to get more whole grains into each cookie. I’ve found that they give a more similar texture to all-purpose flour that you can use instead, compared to whole wheat flour.
I chose to make chocolate chip coconut flavored cookies because it was a special request from my cousin Melissa who was coming to visit. I wanted to make her some delicious lactation cookies as she has a four-month-old adorable son named Lucas (I love him!).
If you don’t LOVE chocolate and coconut, no worries, you can substitute any mix you like! How about white chocolate chips, butterscotch, nuts, cranberries or raisins for a flavor burst? Oh the possibilities, yum…
The most intriguing ingredient in these lactation cookies has to be the brewer’s yeast. Since you have to add a good amount, about 2 tablespoons per batch, there is a very slight lingering bitter flavor. Although it’s nothing that prevents you from enjoying the cookie, especially with the chocolate chips, coconut, and the lactation benefits!
The even sweeter deal is that my husband is afraid to eat them, even though I don’t think anything would happen to him (if you know what I mean) but at least I don’t have to share, muahaha!
This recipe gives new meaning to milk and cookies! After I made my first batch and ate these cookies consistently for about a week (about 3 throughout the day), I personally noticed a slight increase in my supply (a few ounces), which is huge knowing how hard your body has to work to produce each drop.
I really enjoy providing nourishment for James and wanted to breastfeed at least for a year, so it’s exciting to try a natural way to help increase my milk supply. Make these delicious cookies for yourself or mommy friends, it’s an enjoyable treat!
Here’s a pic of me, James (9 months), Lucas (4 months), and Melissa 🙂
What is White Whole Wheat Flour?
White whole wheat white flour is milled from hard white spring wheat rather than traditional red wheat and still provides whole grains. Compared to red wheat, white wheat lacks some of the pigmentation in the bran layer of the wheat berry; since that pigment carries an astringent flavor, white wheat is lighter in both color and flavor. The result is baked goods will be lighter in color than using whole wheat, they will also have a milder taste and be less coarse in texture. You can use it for cookies, bars, bread, muffins, pancakes as a substitute for all-purpose white flour and whole wheat flour. (Source: King Arthur’s Flour)
- 2 tablespoons water
- 1 tablespoon flaxseed meal
- 1/2 cup butter , softened
- 1/2 cup dark brown sugar , packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour , or all-purpose flour
- 2 tablespoons brewers yeast
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon , ground
- 1/8 teaspoon nutmeg , grated
- 1 1/4 cups old-fashioned rolled oats
- 1/4 cup chocolate chips , mini sized, semi-sweet
- 1/4 cup chocolate chips , semi-sweet, plus extra for topping the cookies
- 1/4 cup sweetened coconut flakes , plus 2 tablespoons chopped for topping cookies
- In a small bowl stir together the flax and water, set aside.
In a large bowl, use an electric mixer to cream together the butter and sugars until smooth.
Add the egg and vanilla and beat on high until creamy. Stir in the flax mixture.
- In a medium-sized bowl, lightly whisk together the flour, yeast, baking soda, baking powder, salt, cinnamon, and nutmeg until just combined.
Sprinkle the flour mixture over the butter mixture and mix on low speed until just incorporated.
Fold in the oats, chocolate chips, and coconut flakes.
Scoop 2 tablespoons of dough into rounded mounds and place on a baking sheet lined with parchment paper.
Use your fingers to flatten the rounds slightly, pressing down more if you like the cookies flatter.
Sprinkle with chopped coconut flakes and extra mini chocolate chips (if desired).
Bake cookies in the center part of the oven at 350°F for 8-10 minutes or until the edges are golden.
After 2 minutes, transfer cookies to a wire cooling rack.
Some moms have told me the recipe makes about 14 to 16 bigger cookies. You can get 24 smaller cookies if you level the tablespoon when measuring. Bigger cookies are always good too!