Chewy chocolate chip peanut butter oatmeal cookies that just so happen to be perfect for breastfeeding moms! Loaded with oats, brewer’s yeast, flax and whole wheat flour, these are a delicious way to get your milk supply up!
If you had asked me a year ago if I’d ever make lactation cookies, I’d probably look at your cross-eyed. I barely even know that that was a thing. Well, there obviously was a lot I didn’t know about breastfeeding. And when I think back on it, I realize how naive I was.
Once I got pregnant with L, my plan was to breastfeed if possible… maybe for a month, or maybe for a few months. But no pressure, none. I didn’t realize that there was an inbetween of possible and impossible where there are many challenges but you can make it work. I also had no idea that I’d care so much and be so emotionally attached to being able to nurse. It’s hard to explain, because I never felt like breastfeeding was a big bonding moment with L, but there was some other emotional pull that I can’t put into words.
Anyway, one of the issues that I’ve faced is milk supply. I don’t know what happened, but by the end of the first month, I felt like my supply was really suffering. I’d been eating oatmeal every day and drinking a ton of water but that apparently had not been enough. Maybe I wasn’t eating enough calories that first month (hard to believe)? Maybe it was the lack of regular sleep? Whatever it was, I immediately started doing anything I felt comfortable doing to help the problem.
I dabbled in fenugreek (eh, not for me), started drinking stout beers on occasion, drank even more water, and stocked up on snacks that contained flaxseed. I also started baking lactation cookies. While my supply isn’t massive, at some point it became at least enough for L’s daily feedings (this fluctuates and he still gets supplemented with formula for multiple reasons). I don’t know if the lactation cookies did it, but I do think they help. I eat a couple of them most days and whether or not they are “the” solution, they taste delicious so that works for me. Originally I made Audra’s recipe (really good!) but have since tweaked them to be slightly different. They aren’t health food but there are quite a few ingredients that are good for you (whole wheat flour, oatmeal, flax seed, brewer’s yeast and peanut butter). That helps me justify the daily consumption.
- 120 milliliters / 4 fluid ounces water
- 26g (~4 tablespoons) ground flaxseed
- 130g (~1/2 cup) creamy peanut butter (recipe not yet tested with natural)
- 113g (1/2 cup) unsalted butter, softened at room temperature
- 234g (~1 cup packed) light brown sugar
- 100g (~1/2 cup) granulated sugar
- 15 milliliters / 1 tablespoon vanilla extract
- 126g (~1 cup) whole wheat pastry flour (or 158 grams / 5½ ounces white whole wheat flour)
- 130g (~1 cup) all-purpose flour
- 48g (~6 tablespoons brewer’s yeast)
- 8g (1 teaspoon) baking soda
- 2g (1/2 teaspoon) salt
- 200g (~2½ cups) rolled oats
- 125g (~3/4 cup) semi-sweet chocolate chips
- 125g (~3/4 cup) milk chocolate chips
- regular or smoked flaky sea salt (optional)
- Pre-heat oven to 350 degrees and line baking sheets with parchment paper
- In a small bowl, stir together flaxseed and water; set aside
- In a medium bowl, whisk together flours, brewer’s yeast, baking soda and salt; set aside
- In the large bowl of an electric mixer, beat peanut butter, butter and sugars on medium-high speed for several minutes or until light and fluffy; scrape sides of the bowl with a spatula
- Add flaxseed mixture and vanilla and mix on medium speed for one minute; reduce speed to low and add flour mixture
- Stir in oats and chocolate chips
- Scoop cookie dough with large cookie dough scoop (~3 tablespoons) onto prepared baking sheets; top with flaky sea salt
- Bake for 10-12 minutes or until cookies appear set and edges are lightly browned; allow to cool before eating
- Store in an airtight container at room temperature up to one week or freeze up to two months