Your inner cookie momster!

Written By Juanita Knudsen

My special treat for the breastfeeding mothers!!

These were my go to for my last three kids! They are low sugar, tasty! And did I mention easy!!

These Lactation cookies include some galactagogues which have the goal of adding a little supply boost. Galactagogues are substances that help increase mammalian milk production.  Galactagogues can be synthetic prescription medications or natural food substances, and in this case- I’m tapping into the natural ingredients. Common natural galactagogues include oatmeal, fenugreek, brewer’s yeast, marshmallow root, blessed thistle, alfalfa leaves, fennel, and goat’s rue.

Now not all of these are gonna taste the best in a comforting homemade cookie!

  • Oats: Oats are a good source of  iron, which can help increase milk supply and is good for overall cardiac health. Use old-fashioned rolled oats for maximum value!

  • Flaxseed: Flaxseed contains both omega-3 fatty acids and phytoestrogens which are thought to help boost milk production. Flaxseed can be purchased as whole seeds or pre-ground; you can grind whole seeds yourself in a coffee grinder but I just buy the already ground ones. Keep is easy guys!!

  • Brewer’s yeast: Brewer’s yeast is one of the most widely known galactagogues, containing iron, zinc, complex B vitamins, and magnesium.  Please note that Brewer’s yeast is not the same as baker’s yeast.l guys….. my baby brain learnt this one the hard way.

Other ways to build up supply?

Let’s start with: I am not a lactation consultant, but I have explored some other methods personally. So let me share.

  • Nurse or pump often.  Milk production is supply and demand based; the more you remove milk, the more milk your body thinks it needs to make. Your baby will also go through cluster feeding phases, go with it! they know what they need. Just make sure you getting your nutrients and keeping up your hydration to keep up with the demand.

  • Fully drain your breast each time.  Leaving a little milk behind gives your body the memo that it doesn’t need to make enough. You might want To try and pump after feeds. If you’re pumping at work with a great supply, you can get away with a 15 minute pump session.  But if you’re really looking to boost your supply, keep pumping.  Pump for 5 minutes after the last trickle of milk.  You may also find you get a second letdown if you keep going — I always pump for at least 30 minutes, and usually get a second letdown sometime after 20 minutes.

  • Power pump a few times a week.  Power pumping mimics a cluster feeding session.  Pump for 10-20 minutes, rest 10 minutes, pump another 10 minutes, rest 10 minutes, pump another 10 minutes. I didn’t do this one but have heard it does help.

  • Feed or pump in the wee hours of the morning.  This one is shit. Even typing it makes me feel tired, but your body produces the most milk in the middle of the night.  You could pump 3x more milk at 4:30am than you can at noon, or 6pm, or midnight. Again- make sure you’re nourishing your body during this.

  • Spend time with your baby! Skin to skin contact is really played up in the hospital, but the benefits extend well after you come home.  Imma shower with my babies kinda mumma. They loved it and I loved it! I would even have the occasional bath with them and breastfeed in there. It was amazing and thinking about it now just releases the endorphins

RECIPE: LACTATION COOKIES

YIELD:  3 DOZEN COOKIES

PREP TIME:  15 MINUTES

COOK TIME:  10 MINUTES

TOTAL TIME:  25 MINUTES

INGREDIENTS

  • 1 cup butter, room temperature

  • 1 cup brown sugar, packed

  • 1/2 cup white sugar (I have used the occasional raw sugar- it’s fine)

  • 2 large eggs, room temperature

  • 2 teaspoons vanilla extract

  • 1 1/2 cups all purpose flour (plain flour)

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 3 tablespoons of ground flaxseed

  • 1/3 cup brewers yeast

  • 2 tablespoons of butter

  • 3 cups old-fashioned rolled oats

  • 1 1/2 cups chocolate chips (dark or milk chocolate)

INSTRUCTIONS

  • Preheat oven to 180 °c. Line two baking sheets with baking paper.

  • Using a mixer, beat together the butter, brown sugar, and white sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, followed by the vanilla.

  • Whisk together the flour, salt, baking powder, flaxseed, and brewer’s yeast. Add this to the mixing bowl and beat until just combined.

  • Add the oats, mixing again until just combined. Stir in the chocolate chips.

  • Drop 1.5 tablespoons of dough onto the lined cookie sheets. Bake 10-12 minutes, or until the bottom is golden brown.

Store cookies in an air-tight container for up to a week

Juanita Knudsen
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