If your baby is in NICU you may experience a low or a delay in your milk supply. A great little lactation cookie recipe I stumbled across, and have loved from baby number 1, is this one from Belly Belly Baby https://www.bellybelly.com.au/breastfeeding/lactation-cookies/
I’ve made some small adjustments but owe the base of this lactation cookie recipe to Belly Belly Baby. One to definitely to pass on to your girlfriends!
Lactation Cookie Recipe
Lactation Cookie Ingredients
- 1/2 cup softened organic virgin coconut oil (you can use softened butter instead if you prefer)
- 1/2 cup brown sugar
- 1 egg
- 1 tablespoon vanilla extract (optional, for flavour)
- 2 tablespoons flaxseed meal (or flaxseeds blitzed in a mixer)
- 1 cup self raising wholemeal flour (if you have plain flour, add 1/2 teaspoon baking powder) 3 tablespoons of water (depends on how moist you prefer the cookies to be)
- 1 teaspoon cinnamon or mixed spice for flavour
- 2 tablespoons of brewers yeast – do not substitute with any other yeast
- 1/2 teaspoon salt
- 1 cup oats – organic steel cut oats are best (rolled oats are fine)
OPTIONAL: 1/2 cup of your favourite biscuit ingredients (I like dried organic cranberries or 70% organic chocolate chips)
- In a large mixing bowl, cream the butter and sugar, then add the egg and vanilla. Mix well.
- In a separate bowl, combine the flaxseed and water, let them sit for a few minutes before adding to mix.
- Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.
- Stir in the oats and your additional ingredients.
- Using a tablespoon, scoop the mixture into your hand and roll it into a ball. Place the biscuits onto a lightly greased or lined baking tray. Flatten them a little with your fingers or a spatula. If you like a soft centre, don’t squash them down too much.
Bake the lactation cookies for around 10-12 minutes, depending on how well cooked or crunchy you like your biscuits.
Keep brewer's yeast in an airtight opaque container and store in a cool, dark, dry place to keep for six to eight months. Alternatively (and I did not know this!) you can store it in the refrigerator, where it will keep for at least three years.