The best Lactation Cookies you'll ever eat!
Posted: Mar 25 2015
Breast-feeding has always been something I wanted to do and often dreamed of during my pregnancies. Unfortunately, I was not able to with Olivia. She was a Micro preemie who struggled to have the endurance to eat. She could barely handle eating from a bottle let a lone my boob that was bigger than her entire body - no lie! I didn't let that stop me because I was determined to give Liv my breast milk– which consisted of me pumping 8-10 times a day for almost 5 months. It was literally a couple weeks before she was set to be discharged when I started drying up, and I was absolutely devastated. No matter what, I couldn't replenish my supply. The amount of stress I was in those last 2-3 weeks before she came home was insane, and my liquid gold was affected because of it. When I found out I was pregnant with Greyson, I knew instantly that I was going to breastfeed him, God willing of course. Days before I was set to have my csection, I started pumping just to get things going. Since my delivery wouldn't be natural, it would take my body a few days to signal the milk to come in. Luckily, the milk came fast and he latched on immediately. It was a little difficult in the beginning as my recovery was terrible but I managed to push through during those tough times where I wanted to give up. No one really talks about how hard it is to breastfeed do they? I mean its beautiful and special but so hard. Thanks to my amazing sister in-law Jessica, who cheered me on during those difficult days, here I am 4 1/2 months breastfeeding Greyson.
I noticed maybe about a week ago that my supply had started to diminish. I mean I was never the one who has a ton of milk, but it has always been enough to accommodate his feeding needs. When I went to pump one day just to check how much I was getting, I almost cried. I started to panic as the thought of not being able to nurse him was so sad to me. Let me be very honest, I have went back and forth about breastfeeding Greyson and for how long for the entire time. I love it, but it has been very challenging for me. For one, he's lactose intolerant and colicky which makes eating a pain in the ass. Then there's the whole coffee situation. If you know me, you know I love coffee–it's my lifeline. Lets not forget the demands of nursing a baby who not only eats every 1 1/2 hours, but nurses to soothe which feels like you're a 24/7 buffet and makes working damn near impossible. You catch my dilemma?
Well that all went right out the window the moment I thought I wouldn't be able to. I was so emotional about it that I realized I was not ready to stop, no matter how hard it was at times. Being so, I decided to do whatever it took in order to increase my supply and these cookies were a huge part of it. That and water. and LOTS of it. Honestly the combination of the two helped so much that I felt the difference almost immediately.
- 1 cup self raising wholemeal flour (if you have plain flour, add 1/2 tsp baking powder)
- 1/2 cup butter (for a healthier option, use organic, virgin coconut oil instead which is super good for you!)
- 3/4 cup brown sugar (if wanting to reduce sugar, you could try just 1/2 cup)
- 2 tablespoons flaxseed meal (can be found at any local health food store or on Amazon)
- 2 tablespoons ground chia seeds (can be found at any local health food store or on Amazon)
- 1 egg
- 2-3 tablespoons of water (depends if you prefer moister cookies)
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon almond extract
- 1-2 teaspoons of brewers yeast (I used what I had on hand which was this I'm sure if I used the brewers yeast, it would be even more potent).
- 1/2 teaspoon salt (use himalayan salt if possible)
- 1 & 1/2 cups oats (get the thicker cut oats if you can)
- 1 cup of sliced almonds (more or less per your liking)
- In a large mixing bowl, cream the butter and sugar then add the egg and vanilla. Mix well.
- In a separate bowl, combine the flaxseed and water, let sit for a few minutes before adding to mix.
- Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.
- Finally, stir in the oats and your additional ingredient.
- Make the cookies (I use a tablespoon as a rough size guide) and place them onto a lightly greased or lined baking tray. Flatten them a little with your fingers or a spatula – if you like a soft centre, don’t squish them down too much. If you like you can just make them into balls – I do this and love the soft centre!
- Bake at 350 degrees for around 10-12 minutes depending on how well cooked/crunchy you like your cookies – I prefer them a little soft and lightly cooked.