Lactation cookies recipe

It is common for breastfeeding mums to eat lactation cookies to boost their milk supply. These cookies are often available for sale by other home bakers who made them for a profit or mass produced and commercially packaged such as this.

I am never a cookie fan myself. But hearing all the positive reviews for boosting milk supply with these, I decided to order from a well established online store to try it for effectiveness. The cookies were tasty, albeit expensive. A 600 g pack costs me $42 thereabouts and only lasts me for a good 10 days – I ate 4 to 5 small cookies during my lunch break. If I continue this cookie-eating habit for the long term, it is going to cost me $120 a month.

So I decided to search for a recipe online and tweak it a little to bake my own lactation cookies. By reducing the sugar content in the recipe, it makes it more guilt-free to eat more cookies on a daily basis. Also, baking your own means you pay less for each cookie and the larger quantity means you would have enough to share it with your family.

In case you are wondering, lactation cookies are made of key ingredients which have been well known to be excellent health supplements (brewer’s yeast, flaxseed meal and rolled oats) and absolutely safe for consumption by children and non breastfeeding adults. In fact, they make healthy tea-time snacks in the office.

The three main key ingredients

Here are the ingredients you will need:

Preparation time: 30 minutes, Makes approximately 14 big cookies abt 60-70g each in size.

The wet ingredients

227 g unsalted butter
150 g brown sugar (the original recipe calls for 225 g)
150 g caster sugar (the original recipe calls for 225 g)
2 whole eggs
1 tsp vanilla essence

The dry ingredients

250 g self raising flour (sifted to remove any lumps)
4 tbsp brewer’s yeast (found in the organic section of supermarket)
1 tsp salt

Others

2 tbsp flaxseed meal (found in the organic section of supermarket)
3 cups of rolled oats
1 cup chocolate chips

Steps:

Soak your flaxseed meal in 4 tbsp of water. Let it sit for 5-10 mins.
Preheat your oven to 180 degrees celsius and line your baking tray with paper
Use a spatula, mix the melted butter, caster and brown sugar well
Add in the eggs, flaxseed meal and vanilla essence
Stir in the dry ingredients into the wet batter
Mix in the rolled oats and chocolate chips as a final step
Scoop the cookie batter onto the baking sheet.
Bake for 15-20 minutes. The cookie should appear a light golden brown and the skewer comes clean after you poke through. The texture is still soft when it is hot but should become firm to touch when cooled.