Packed with galactagogues like rolled oats, flaxseed meal, and brewer’s yeast, these cookies not only nourish your body but also help increase and sustain your milk supply.
The Recipe
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix flax with water in a small bowl. Let sit 5 mins to thicken.
Cream butter (or coconut oil) with both sugars in a large bowl until fluffy. Add eggs, vanilla, and flax mixture.
Combine dry ingredients (oats, flour, brewer’s yeast, baking soda, cinnamon, salt) in another bowl.
Stir dry into wet, then fold in chocolate chips or raisins.
Scoop dough into 1–2 tablespoon balls onto the baking sheet. Flatten slightly.
Bake for 10–12 minutes, until golden. Cool on a rack and store in an airtight container.
SHOPPING LISTRolled oats – 2 ½ cups
Whole wheat flour (or all-purpose) – 1 cup
Brewer’s yeast – 3 tbsp
Ground flaxseed – 2 tbsp
Baking soda – 1 tsp
Cinnamon – 1 tsp
Salt – ½ tsp
Chocolate chips (or raisins) – 1 cup
Unsalted butter or coconut oil – 1 cup (softened)
Brown sugar – ¾ cup
White sugar – ½ cup
2 Eggs
Vanilla extract – 1 ½ tsp
Water – 2 tbsp