Lactation Cookie Recipe To Help Boost Your Milk Supply

It can be frustrating when you milk supply while breastfeeding remains low. Many of my patients have turned to creative ways of boosting their milk supply. Baking cookies is one of them. Often when I visit my patient, they are baking cookies. VHere is one recipe I found and refined. It has brewer's yeast, flaxseed, and oatmeal as well as chocolate chips in it. Oatmeal, brewer's yeast, and flax seed help with milk production. This recipe calls for oatmeal, brewer's yeast, and flax seed.Let's talk about these three ingredients.OATS- They are the key ingredient to boosting milk because of the iron. Oats are also a great source of fiber.BREWERS YEAST - It is a good source of Vitamin B. There is a boost of energy with brewer's yeast.FLAXSEED- It is a great form of fiber. Flax is a powder with omega 3 in it. Omega-3 is great for the human body and brain.LACTATIONCOOKIE RECIPE 3 cups whole natural oats (not quick oats)1 1/2 cups unbleached organic all-purpose flour 5 tablespoons brewer's yeast 3 tablespoons ground flax seed (milled flax seed comes in a bag or box) 1 teaspoon baking powder1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 teaspoon salt 1 cup butter softened 4 tablespoons unrefined organic virgin coconut oil 1/2 cup brown sugar and 1/2 cup regular sugar 2 large egg 2 teaspoons vanilla extract 2 cups dark chocolate chips/chunks 1 cup chopped almonds or walnuts 2/3 cup wateroptional-3/4 cup raisins Directions on baking cookies for a better milk supply while breastfeeding. Preheat the oven the 350degrees F. In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon, and salt.In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips, raisins, with a spatula until they are evenly dispersed. Scoop the dough into1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container. Place the cookies on a pressed cookie sheet. Scoop onto the sheet and press down each ball of dough lightly with your hand or a fork. Makes 20 to 22 cookies. Bake cookies for 13-15 minutes at 350 degrees F.