Recipe: Milk-maker cookies


I’m a busy Mummy of two boys and I’m always looking for healthy treats that we can all enjoy, except Button, he’s only 4 months old, so it will be a little while before he gets anything except breast milk. Many breast feeding Mums worry about their milk supply. It’s partly because we can’t physically see how much our babies are getting on any given feed, and partly because breast fed babies tend to feed more often (because breast milk is more easily digested than formula), but as long as we’re getting plenty of wet and dirty nappies and our babies are steadily putting on weight, there’s not too much we have to worry about. But what if we need to pump extra milk? Whether for our own babies, or donation to a milk bank, sometimes we need a little extra. Supply can be built up over time (after all, it’s a supply and demand kind of deal), but there are some things that can apparently help boost your milk supply; things like oats and brewers yeast are often cited.

One great (and very tasty way) to get those into your diet and get you making more milk, is to eat what are commonly known as “lactation cookies”, but I prefer to call them “milk-makers” – it sounds far less clinical and, well, user friendly, and in a world where breast feeding can be a bit of a hot topic, I’m all for making it sound non-confrontational and friendly.

So, here’s my recipe for some delicious cookies that can be enjoyed by all the family, and might just help boost your own milk productivity…

lactation cookies
Milk-maker cookies
served with a nice, cold glass of hazelnut milk

Milk-Maker Cookies
Makes approximately 24 cookies

Ingredients:

  • 115g butter or coconut oil
  • 100g muscavado or brown sugar
  • 1 egg
  • 1 tbsp vanilla essence
  • 2 tbsp honey
  • 2 tbsp milled flaxseed
  • 3 tbsp milk or nut milk
  • 130g self raising wholemeal flour
  • 2 tbsp brewers’ yeast
  • 1 tsp cinnamon
  • 130g oats
  • handful of raisins or chocolate chips (optional)

Directions:

  • Preheat oven to 180C
  • Cream together the butter/coconut oil and sugar till light and fluffy.
  • Lightly beat the egg and add the vanilla essence. Add to the creamed mixture with the honey and mix well.
  • In a separate bowl, combine the milled flaxseed and milk and set aside for a few minutes before stirring into the mix.
  • Add all dry ingredients (apart from the oats and optional extras) and stir till well combined.
  • Fold in the oats and optional extras.
  • Grease a cookie sheet or baking tray and drop spoonfuls of cookie dough onto it (around 1 tbsp mixture each) and flatten slightly.
  • Bake for around 10-12 minutes.

These cookies are slightly crisp on the outside and softer in the middle. I used half-and-half butter and coconut oil in mine, and added raisins.  I also used hazelnut milk instead of cows’ milk, so you can make these dairy free! They’re rather tasty, if I say so myself!

If you’re wondering where to get milled flaxseed and brewers’ yeast, you can get them from health food shops such as Holland & Barratt. You can also get coconut oil there (it’s amazing for cooking AND moisturising your skin – we even use it on Button and it will calm a rash and get rid of dry patches very quickly).

If you try this recipe, please let me know – I’d love to hear what you think of your milk-maker cookies!

And don’t forget, breast feeding burns around 500 calories a day, so you can grab a couple of these with every meal and not feel guilty!

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