I’m having trouble making enough milk for my little one, and the only thing that seems to help increase my supply is brewer’s yeast. Unfortunately too much of it gives little Ada terrible gas. So I’ve reworked a recipe for Peanut Butter Chocolate Chip Lactation Cookies, reducing the amount of brewer’s yeast, and including other galactagogues, to see if this will be a happy medium for us. If you want to make some, but don’t need to be making breast milk, simply omit the brewer’s yeast, and you can use all butter (rather than butter & coconut oil), and regular white & brown sugars.
Mocha Chocolate Chip Oat Cookies (Lactation Cookies!)
2 Tablespoons ground flaxseed
2 T instant coffee
6 Tablespoons water
1/2 cup of butter
1/2 cup coconut oil
1 cup granulated sugar (Optional: replace with Coconut Palm Sugar)
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs
3 Tablespoons peanut butter
3/4 cup flour
3/4 cup almond flour
1/2 cup cocoa powder
1 teaspoon baking soda
2 Tablespoons brewer’s yeast
1 teaspoon salt
3 cups rolled oats
2 cups chocolate chips
Preheat your oven to 350 degrees.
Mix the water with the flaxseed meal and instant coffee in a small bowl and allow it to sit for 5 minutes.
Combine the butter, granulated sugar, brown sugar, vanilla, peanut butter, and the eggs in a bowl and beat 2-3 minutes until all ingredients are well mixed.
Add the flaxseed to the mixture until well blended and set aside.
In a separate bowl combine the flour, baking soda, salt, and brewer’s yeast. Combine this mixture to the butter mixture which takes another 1-2 minutes.
Stir the oats and chocolate chips into the mixture until well blended.
Using a tablespoon scoop out mixture and place onto a lightly greased cookie sheet.
Bake for 10-13 minutes depending on your oven. Cool on the pan for 5 minutes, then move to a cooling rack.
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