Milk Making Cookies
These can be eaten by non-lactating people!
When I was having trouble producing milk for Nola Mae I found this cookie recipe. I never made them when I “needed” them. I was too stressed out to do any extra things at the time. I breastfeed her more often and took fenugreek to increase my milk supply and that worked.
My sister-in-law recently had a baby and I thought it would be fun to give her some of these cookies. I finally made them! I forgot the chocolate chips at first so some were made without chips, which my 3-year-old nephew enjoyed.
I made a few changes to the orignal recipe (rearranged the order of the list of ingredients for easier making, added more cinnamon and used peanut butter and coconut oil). I didn’t add nuts because I rarely cook with nuts and really didn’t know what kind to add. I thought about chopped garbanzo beans because I have done that before.
What kind of nuts would you add?
Milk Makin’ Cookies
1 1/2 c. whole wheat flour
1 t baking soda
3 t cinnamon
1 t salt
3/4 c. peanut butter
1/2 c. coconut oil (or butter)
1/2 c. sugar
1/2 c. brown sugar
2 t vanilla
3 T brewer’s yeast
1 c. ground flax-seed
1/3 c. water + about 2 -3 T
2 large eggs
1 3/4 c. rolled oats
2 c. (12 oz) chocolate chips
1 c. nuts (optional) or maybe chopped garbanzo beans
Combine flour, baking soda, cinnamon and salt in a bowl.
In a large bowl, beat peanut butter, coconut oil, sugar, brown sugar, vanilla, brewer’s yeast, flax and water until creamy.
Mix in eggs.
Gradually beat in flour mixture. Slowly mix in oats. Mix in nuts and chocolate chips.
Place Tbsp.-sized balls of dough onto greased cookie sheets. Press down each ball lightly with a fork.
Bake 12 minutes at 350F. Allow to cool.
Freeze already made cookies or dough for eating and baking later.