Now, I’m not promising that these boobie cookies will work miracles for your breastmilk production (it’s mostly anecdotal evidence to support that these foods will increase supply), but I also know that it won’t hurt AND they make for a super yummy healthier treat regardless. Check out my post on my tips and tricks for increasing your breast milk supply if you want to learn more.
Breastfeeding is without a question the best way to feed your baby. The Canadian Paediatric Society recommends exclusive breastfeeding for the first 6 months of life (after which time other foods can be introduced). But breastfeeding isn’t always easy, and I remember being so stressed out in the beginning wondering if Charlie and Max were getting enough milk. If you’re a new mom perhaps you can relate!
The production of breastmilk is a complex and well, miraculous process. We’re pretty amazing creatures us women (high five to us!). Breastmilk is uniquely produced by each mother for her own baby, is naturally formulated to contain the nutrients he or she needs, is easily digested and contains antibodies and other immune factors the help prevent illness.
What are Galactogogues ?
Some ingredients, such as oats and brewers yeast, are thought to be “galactogogues”, substances that increase breast milk production (synthetic agents like domperidone fall into this category too). Though solid research supporting the role of these foods in increasing breast milk supply is pretty slim (it’s mostly anecdotal evidence at this point), adding these foods to a nursing mom’s diet can’t hurt.
How many extra calories do you need a day when breastfeeding?
It’s important to stay well hydrated and well fed when breastfeeding, eating a diet with plenty of fat, carbohydrates and a range of nutrients to support the demands of producing breastmilk. Moms typically need 400-500 additional healthy food calories per day while breastfeeding to keep up with the increased demands for supply – this isn’t a time to diet. If you have concerns with your breastmilk supply it’s best to speak with your healthcare provider to seek more individualized support.
If you’re not nursing and still want to make these cookies (I mean why not?), you can feel free to leave out the brewers yeast. You can find brewers yeast at most natural food stores (I found mine at Nature’s Fare Markets). If you like a chewier cookie increase the nut butter to 1 cup and double the honey or brown rice syrup.
How to make gluten free lactation cookies
I made these gluten free the other day for my cousin who is breastfeeding and having issues with supply. I simply used gluten free versions of the ingredients listed below but please note that brewers yeast isn’t gluten free. Leave it out if you’re making these for someone who is gluten intolerant. These are a really nice thing to make for a new mom and freeze well! I added a list of the gluten free brands that I used in these cookies at the bottom!
How to make vegan lactation cookies
Follow the recipe below and use the ‘flax eggs’ instead of the eggs and use brown rice syrup instead of the honey. Use either coconut oil or vegan butter for the butter and vegan chocolate chips.
Boobie Cookies (Lactation Cookies)
These lactation cookies have ingredients that may help promote breast milk production - and are a yummy treat for breastfeeding moms!
- 1/2 cup melted butter or coconut oil
- ¾ cup almond butter or peanut butter
- 1 teaspoon vanilla
- 3 free range eggs or the flax egg substitution below*
- 1/4 cup honey or brown rice syrup
- 1 cup oats (either large flake or quick oats work)
- 1/4 cup de-bittered brewers yeast
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup unsweetened shredded coconut
- 1 cup coarsely ground raw almonds**
- ¼ cup brown sugar
- 1 tablespoon flax seeds
- 1 teaspoon baking soda
- ½ cup oat flour or whole wheat flour
- ½ cup semi-sweet chocolate chips or chunks
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a large bowl combine the melted butter or coconut oil, nut butter, vanilla, eggs (or flax eggs) and honey. Mix with an electric mixer on medium speed until combined.
Add the remainder of the ingredients and continue to mix on medium speed (or use your hands!) until all ingredients are combined.
Place heaping tablespoons of cookie dough along the parchment-lined baking sheet, spacing 1-2 inches apart and pressing down slightly with the palm of your hand, and bake for about 10 minutes or until the edges are golden.
Let the cookies rest on the cookie sheet for around 5-10 minutes (the vegan version is a bit crumbly when warm), and gently transfer them with a metal spatula to a baking rack to cool. These cookies freeze well in a sealed bag or container for up to 1 month.
*substitute 4 tablespoons of ground flax seeds mixed with 1/3 cup water - stir and let sit for 2 minutes before adding to the dough
**I used a mini food processor to chop the almonds
Gluten Free products used in this recipe:
- Chocolate chips (Enjoy Life)
- Oats (Quaker gluten free oats or Bob’s Red Mills)
- Almond Butter (Nuts to You)
- Oat Flour (Only Oats brand – you can also use a 1:1 blend like Bob’s Red Mills)
- Ground Flax (Bob’s Red Mills)