A few weeks ago, a friend asked me on twitter if I wanted to try lactation cookies. She knew I was struggling with my supply and had heard good things about them from other breastfeeding/pumping moms. And so she sent me several dozen cookies that were supposed to up my supply. And to my great surprise, they actually seemed to. Nevermind the fact that they were totally delicious (let’s not discuss how quickly I ate them all, okay?).
And since I didn’t want to pester her to repeatedly bake them for me and because I love baking, I decided to make some of my own. But because I can’t leave well enough alone, I tweaked a recipe I found online and made the most addictive and delicious cookie bars I’ve had in a long time. Even my husband who was entirely skeptical agreed that they were delicious. And once again, I saw a spike in production. And since I’m not one for secrets, I thought I’d share the recipe here for anyone interested.
The three main ingredients that make these “lactation cookies” are the flax meal, the oatmeal and the brewer’s yeast. You can get slow cooking oats at any grocery store, but the flax meal and brewer’s yeast are harder to come by. I am fortunate to live near an organic grocery store that carried both, but I believe you could order either of them online. Once you have those at home you can make anything into lactation food by adding them to your favorite recipes. I’m going to try muffins next, I’ll let you know the outcome.
You can make these as drop cookies, but if you’re like me and have a small baby at home, you don’t really have time to drop 3 dozen cookies into sheets and wait for them to bake. Baking them in the pan was quicker and easier. You can play around with the chips and coconut, neither are required and other types of chips or nuts could easily be substituted, if you’re into that.
Lactation Cookie Bars
Makes: 2-3 dozen, depending upon how you slice them.
- 1 cup butter (or shortening, if you’re off dairy like this girl…)
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 4 tablespoons water
- 2 tablespoons flax seed meal
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups rolled/non-instant oats
- 1 bag semi-sweet or dark chocolate chips
- 1 cup shredded coconut
- 4 tablespoons brewer’s yeast
- Preheat oven to 350 for light pans, 325 for dark colored pans. Spray with non-stick cooking spray.
- Add water to flax seed meal, let sit approximately 5 minutes.
- Cream together butter and sugars until creamy and well blended.
- Add eggs, mix thoroughly. Add flax/water combination and vanilla, mix well.
- Add flour, baking soda, salt and brewer’s yeast, mix until just combined.
- Mix in oats, chocolate chips and coconut. Spread into prepared pan.
- Bake for 20-25 minutes, until golden brown on top and a toothpick inserted in the middle comes out clean. My oven cooks a little hot and they were finished right at 20 minutes. Wait until they cool slightly to cut/eat, otherwise the brewer’s yeast flavor is a little strong.
- Keep them covered in an airtight container. I would imagine you could freeze them if you wanted, but I haven’t tried it myself. Go forth and enjoy!