Lactation Cookie Recipe | Gluten Free Or Regular Versions

Lactation Cookie Recipe

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I love breastfeeding. Lactation is such a beautiful part of motherhood.

The bond and sweet special time between a mother and baby while they nurse is something that you just can’t replicate with anything else.

But ya basically gotta eat for two and drink a lake of water.

When I don’t eat enough food, or enough of the right things, my milk definitely suffers.

When I’m breastfeeding I eat more than my husband does.

Just bein’ truthful here.

Don’t judge. And don’t feel bad if you are breastfeeding and feel like you need to eat that much too. It’s normal.

Also, when you are first starting to breastfeed it can feel like a full-time job. Because it is. So I always love to mix up a batch of these lactation cookies and freeze them in little balls. Then someone comes over and bakes them for me after the baby is born. This last time my sweet sister-in-law baked them for me while she cleaned my kitchen. It was a dream.

And, um, hello! T hese cookies are an excuse to…well…eat cookies.

Except healthy cookies that you are eating for a good cause.

Wink wink.

Lactation Cookie Recipe

• 1 cup grass-fed butter
• 3/4 cup of raw honey
  • or 1 cup of cane sugar and 1/2 cup of brown sugar if you don’t want to use honey
• 1 1/2 teaspoons vanilla extract
• 2 large pasture-raised eggs
• 5 tablespoons brewers yeast
• 3 tablespoons flaxseed meal
• 2 cups Bob’s red mill 1-to-1 gluten-free flour (or freshly ground einkorn flour) *see below where I talk about the flours
• 1 teaspoon baking soda
• 1 teaspoon pink Himalayan salt
• 2 cups gluten-free rolled oats
• 1 cup of chocolate chips (or raisins for a healthier option)

Step one: Mix the butter, honey (or sugars), vanilla extract, and eggs in your kitchen aid mixer until they are smooth.

Step two: Then add the brewer’s yeast, flaxseed meal, flour, baking soda, salt, and oats. And mix it all up well.

Step three: Add in the chocolate chips, or raisins if you want. They are both delicious! Then mix it again.

Step four: Now your dough is all ready! At this point, you have two options.

Freeze them

You can form them into little cookie dough balls (baking size so they are ready to go), lay them out on a cookie sheet, and freeze them. Then take all the balls and put them in a tuperware or ziplock bag and back into the freezer they go. Write on the container what they are, what temperature they need to cook at, and for how long. Then if it’s a while before you take them back out, or someone is baking them for you, you’ll know what needs to be done.

Bake them

Or, alternately bake them right away.

Set the oven to 350 degrees.

Form them into balls, lay them out evenly spaced on your cookie sheet. Stick em in the oven. They bake for 11 to 13 minutes. Of course, if you just got them out of the freezer and they’re still frozen, you can add on a minute or two.

They will be just golden brown when they’re done.

Allow them to cool on the cookie sheet before you take them off, so they can harden up a little. So they don’t get ripped in half.

It’s always such a bummer to have cookies ripped in half.

Even though you can just eat the other half, it still feels like a rip-off. No pun intended 😉

Let’s talk about flour

I have used so many different kinds of flour in this recipe it is just insane.

For a long time I used Bob’s red mill 1 to 1 baking flour, and that worked really well!

Then we decided to switch to einkorn flour. I bought bulk einkorn berries and would freshly grind them, and that also made a fabulous cookie.

A friend of mine who doesn’t have to worry about gluten made this with some regular all-purpose flour, and that turned out well too.

So, the moral of the story is,0 basically whatever flour you want to use will most likely turn out good. Just add 2 cups of the flour you usually use. Feel free to play around with this recipe and try out some different flours!

This is especially nice because little tiny babies have very sensitive stomachs, so it is important to be able to modify a recipe.

Why brewer’s yeast?

Brewer’s yeast has highly digestible protein levels, minerals, vitamin B, key amino acids and chromium which supports healthy milk supply for breastfeeding mamas. Brewer’s Yeast can elevate your mood (great for baby blues), nourish your skin and hair, boost energy levels, and it helps replenish important vitamins and minerals that nursing mamas need.

I definitely notice a huge increase in my milk supply after taking this, even more than the other ingredients.

Why flaxseed meal?

Flaxseed meal is full of essential fatty acids that are super important for growing babies to get through their mama’s breastmilk. It also contains phytoestrogens that can influence breast milk production.

Why oats?

If you are a breastfeeding, or even a pregnant mom, I’m sure you’ve heard the advice to eat a lot of oatmeal for your milk supply. And I’m gonna say it again, so brace yourselves.

Oats contain proteins, vitamins, and minerals. They are high in iron, zinc, manganese, and calcium. As well as B vitamins to help increase energy, elevate mood, and fight off exhaustion, anxiety, stress, and depression. They are also an excellent source of fiber.

So there ya go.

I hope you enjoy this lactation cookie recipe as much as I do!

And blessings.

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