Among the many lactogenic food items that help increase your milk supply, lactation cookies with oatmeal and flaxseed are quite popular.
Towards the end of my maternity leave, I was doing everything possible around the house to help calm my restlessness. So one fine day, it was 'cookie baking' day! This was my first time making cookies and so did not really know if all the sugar in recipe is really necessary. But loved the end result anyways.
I found this awesome pumpkin lactation cookie recipe here and modified just a little bit to my liking. Try it out and hope you like it. Though I should warn you that it is not entirely healthy with the amount of sugar and oil in it. One suggestion would be to try it with agave nectar instead of sugar.
I found this awesome pumpkin lactation cookie recipe here and modified just a little bit to my liking. Try it out and hope you like it. Though I should warn you that it is not entirely healthy with the amount of sugar and oil in it. One suggestion would be to try it with agave nectar instead of sugar.
- 2 tbsp Flaxseed Meal
- 4 tbsp Water
- 1 cup olive oil
- 1/2 cup sugar
- 1.5 cup brown sugar (packed)
- 2 eggs
- 1 tsp vanilla
- 1/2 cup pumpkin puree
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice or cinnamon
- 4 tbsp brewer’s yeast
- 4 cups Old Fashioned Rolled Oats
- 1/2 cup of raisins or any other toppings you prefer
Preheat the oven to 350 degrees. Mix the flaxseed meal and water in a small bowl and let sit for 5 minutes.
In a stand mixer, beat together the butter, sugar and brown sugar until creamed. Add the eggs one at a time, mixing in thoroughly after each egg. Add the flaxseed meal/water mixture and the vanilla and mix. Add in the pumpkin puree and mix until incorporated.
In a large bowl, sift together the flour, salt, baking soda, pumpkin pie spice, and brewer’s yeast. Stir the flour mix into the wet ingredients on low until completely blended. Add the oats, mixing well. Finally stir in the raisins.
Use non-stick cookie sheets or a silpat on your cookie sheets. Spoon cookie dough onto cookie sheets (approx 1 tbsp dough per cookie) about 2″ apart. Bake for 12-14 minutes. Cool cookies on the cookie sheet for 5 minutes before transferring to a wire rack for final cooling. Enjoy!

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