Eat cookies, make milk
In an effort to make my milk more plentiful, I tried a bunch of lactation cookie recipes. Most had a significant amount of processed sugars and other ingredients that I try to stay away from. This recipe is the healthiest I could make without compromising any deliciousness.
• 3 c old-fashioned rolled oats (270g)
• 1 c flour (120g) (any all-purpose works; I like this gluten-free blend)
• 1/2 c brewers yeast (68g)
• 1/2 c coconut sugar (105g)
• 6 tbsp ground flaxseed (42g)
• 3 tbsp hemp hearts (or extra oats/flaxseed) (30g)
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt + extra for topping
• 12 tbsp butter (170g)
• 3/4 c honey (255g)
• 1/4 c coconut oil (52g)
• 1/4 c molasses (85g)
• 1 tbsp vanilla extract
• 2 eggs
• 1 bag chocolate chips
Stir dry ingredients together (but not choc chips). Blend wet ingredients in a mixer. Add dry to wet. Blend in choc chips. Make balls with 1-2 tbsp of dough, sprinkle sea salt on top of each dough ball. Bake 13-15 minutes in 350º F oven or until they look almost-done (so they can be a bit chewy after cooling). Cookies will be less flat if you bake directly from frozen balls (same bake time).
I also keep a couple dozen balls in the freezer for anytime snacking.