The magic behind these cookies comes down to two ingredients: oats and brewer’s yeast.
Oats and brewer’s yeast are galactagogues, which is a fancy word for foods that increase the flow of a mother’s milk. The addition of grass-fed butter increases the fat content of breast milk, providing your baby with vital brain nutrients such as DHA. These hearty cookies are packed with B vitamins, minerals, protein, and healthy fats, making them an excellent snack for nursing mothers.
Bake them when you get a craving, or freeze the dough for up to 3 months to pop in the oven after the baby arrives. Just make sure to bake extra, because the whole family won’t be able to resist. And tell your husband not to worry, it won’t make him lactate. (Or keep that bit to yourself, if you don’t feel like sharing the cookies…they’re that delicious.)
Ingredients
- 2 cups organic rolled oats (180g)
- 1/4 cup tapioca or arrowroot flour (32g)
- 1/4 cup brewer’s yeast (30g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup grass fed butter, room temperature
- 1/2 cup organic coconut sugar (40g)
- 2 eggs, room temperature
- ½ tsp vanilla extract
- 1/2 cup almond butter (120g)
- 3 tablespoons raw honey
Method
- Preheat oven to 350F degrees.
- Put your 2 cups of rolled oats into a high speed blender or food processor. Blend until the oats are a flour-like consistency.
- Mix all your dry ingredients together in a large bowl. Set aside.
- In a mixing bowl with a paddle attachment, or with a hand mixer, cream the butter and sugar together for 2-3 minutes at high speed.
- Beat the eggs and vanilla into your mixture at medium speed until just combined. Scrape down the sides of the bowl.
- Add one cup of the dry ingredients into your mixer and mix until just combined.
- Add your almond butter and raw honey and mix until incorporated. Scrape down the sides of the bowl.
- Mix in the rest of your dry ingredients until fully incorporated. Gently add in mix-ins if desired.
- Grease a cookie sheet with coconut oil. Form small flat balls, about an inch wide.
- Bake cookies in the oven for 14-16 minutes. Check for slight browning on the outside of the cookie.
- Remove from the oven and transfer cookies to a cooling rack.
- Enjoy warm, or let cookies cool to room temperature.
About the Author
Chelsea Hawk
