Since the birth of my first daughter, The term BF refers to “breastfeeding”, I feel like a cow,
hmmm. When I was in high school, my brother (who was also in high school but 2 years behind me, and was an avid runner, and very thin, and tall–not at all what I am but that’s another story–) anyways he was running a race and won! My aunt, who was there for the race, said “that’s what his body is made for.”
I thought for a second, knowing my lack of athletic ability.. and asked, “what’s my body made for?”
Her joking response: “making babies.”
I laughed and thought to myself yuuuppp. These child bearing hips won’t go to waste I’m sure.
I had forgotten about this story until I was married and pregnant with my first daughter, Bette. Not only was I super fertile (ahem) but I was able to breastfeed no problem! I would feed her and then still pump another 10 oz!! If you’re a pumping mom you’ll know what this means.
SO– naturally this time around (my daughter Vera was born 5/15/15) I have the same cow-like abilities! haha. I’m actually loving it though because it saves me money, helps me shed the baby weight, and it’s bonding time for us.
yea yea yea, what about the cookies?!?!?!
OK so I went to a store in my town that services moms that are breastfeeding–awesome store: Care Connection. In the store they had these pre-packaged cookies and cookie mix that were “milk cookies” for BF moms to eat to help keep their milk supply up. They were yummy! But pricey. What made them so special? Brewer’s yeast. Haven’t you heard that old wives tale about how moms are encouraged to have a beer to stimulate milk production? Yeast. Beer. Yeast is in beer. I get it.
Being the thrifty mama I am, I knew I could make them myself without spending $16 on a mix that yields a dozen cookies.
AND I DID AND THEY’RE AMAZING!!!!
Here’s the original recipe I found and then tweaked for myself: how sweet eats
LACTATION COOKIES. (the name sounds gross but they are flippin amazing. even men and non BF women will love them!)
3 cups old-fashioned rolled oats
1 1/2 cups AP flour
5 tablespoons brewers yeast–I found this at a brewing supply store.
3 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons butter
4 tablespoons coconut oil
1 1/2 cups granulated sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups mini chocolate chips
optional but recommended: 1 cup sliced almonds
Preheat the oven the 350 degrees F.
In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
Beat the butter and coconut oil until creamy. Add in the sugar and beat until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating until just combined and mixed. Stir in the chocolate chips/nuts with a spatula until they are evenly dispersed.
Scoop the dough into 1-inch rounds (I used an ice cream scoop so they are fairly uniform in size but they came out kinda big so I’d go with a smaller ice cream scoop next time) and place on a baking sheet lined with parchment paper about 2 inches apart. Bake for 20-22 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.
F-ing amazing I tell you. Try them! Let me know how they come out!