At some point I’ll share our daughter’s birth story with you all, but if you follow on Instagram, you know Miss Harper Grace was born on 02/02/2020 (cool date, huh?!) and was 8 weeks early. 8 weeks early. Lil’ punk! ha!
Since then, it’s been a little bit of a whirlwind around here. The house was not ready, we had a lot of organizing to do, and going back and forth to the NICU just kind of stops everything else going on in your life (like organizing, tidying, laundry, and so on). But I’ll share all that soon!
Anyway, let’s chat about these lactation cookies! They’re so good – even hubby likes them – and I’ve noticed a difference in my milk production when I have a few in a day versus when I don’t.
If you don’t want to make your own lactation cookies, these are my favorite pre-packaged ones!
These lactation cookies have a few key ingredients that are supposed to help with milk production – oats, flax seeds, brewer’s yeast. (Obviously I’m not a doctor, so if you have questions I would chat with your doctor, lactation consultant, and always do your own research.)
I’ve made these 3 different ways: cinnamon raisin (house favorite), chocolate chip and chocolate chip walnut! There’s notes for making each variety in the recipe at the end of the post!
Also, these are cookies. They aren’t health food trying to pretend to be cookies. So there’s sugar. But they make everyone in the whole house happy!
- 2 tbsp ground flax seeds
- 1/4 c water
- 1 c softened butter
- 1 c white sugar
- 3/4 c brown sugar
- 3 egg yolks
- 2 tsp vanilla
- 2 c flour
- 1 tbsp cinnamon – OPTIONAL use for oatmeal raisin cookies, omit for other flavors
- 1/4 c brewer’s yeast
- 1 tsp salt
- 1/2 tsp cream of tartar
- 1 tsp baking soda
- 3 c old fashioned oats
- Add ins: 1.5 c raisins, or 2 c chocolate chips, or 1.5 c chocolate chips and 1 c walnuts
- Preheat oven to 350.
- Combine ground flax seeds and water, set aside until all water is absorbed. Meanwhile, continue with next steps.
- In a stand mixer with the paddle attachment, combine softened butter and sugar, creaming together until combined.
- Add egg yolks one at a time until combined; add vanilla until combined.
- In a separate bowl, combine flour, cinnamon if making oatmeal raisin cookies, brewer’s yeast, salt, cream of tartar, baking soda; stir together.
- Add dry ingredients to the creamed sugar and egg mixture in batches, until just combined.
- Add oats and add ins.
- With 1/2 tbsp scoop, make balls of cookie dough and place on prepared baking sheet (silpat or foil sprayed with cooking spray) 1″ apart
- Bake for 9 minutes or until edges are just browning. Once out of the oven, allow to cool on the cookie sheet for 7-10 minutes (not longer! It’s the magic touch, I swear!)