So I hate baking but decided to take a shot at some lactation cookies since I hear all the galactagogues (milk producing foods) in them are great for maintaining milk supply, and hey… It’s a treat I don’t feel bad about eating!
Here’s the recipe I used, I adapted it from this one I found on mama natural.
PS, If you don’t like the taste of fennel you can substitute it for 2 tbsp of flax seeds, I personally like the taste but it can be a bit overbearing.
4 cups organic rolled oats (blended or whole, I’ve used both and it works fine)
1 cup organic coconut sugar
1/2 cup organic cornstarch
1/2 cup Brewers yeast (I got this in the supplement section at whole foods)
1 TB fennel seed, ground (can sub for 2 TB of ground flax)
2 tsp aluminum-free baking powder
1 tsp. baking soda
1 tsp. sea salt
1 cup almond butter
1/2 cup, plus 2 TB coconut oil
2 TB organic blue agave
1 tsp organic vanilla extract
1/2 cup of organic dark chocolate chips
Yield 20 large cookies
Pre-heat oven at 350 degrees fahrenheit.
Put your 4 cups of rolled oats into a high speed blender or food processor (I used my nutribullet). Blend until the oats are ground but not completely smooth.
Measure out 1 TB of fennel seeds and grind until fine powder. ( or use 2 tbsp of ground flax seeds)
Put dry ingredients into large bowl and mix.
In a smaller bowl, put your almond butter, melted coconut oil, honey, eggs and vanilla extract. Mix well.
Pour the contents of smaller bowl into the dry ingredient bowl. Mix well with spoon or clean hands.
Grease a cookie sheet with coconut oil. Form flat balls, I made mine pretty big because I wanted them to be more like a breakfast bar but you can make them smaller if you want them to be more like cookies.
Bake cookies in oven for 8-10 minutes. Check for slightest browning on outside of cookie.
Take out and transfer cookies to a cooling rack.
Enjoy warm, or let cookies cool to room temperature.