Mum’s Lactation Cookies

These cookies make a delicious breakfast, lunch, snack, or dessert. Keep a batch on hand for those moments when you are hungry and sleep deprived. Lactation cookies make a wonderful gift for a new, breastfeeding mom, and new dads will love them too. They are easy to eat while nursing, and in those tiny windows of time when the baby is asleep.

Mum’s Lactation Cookies are a blend of a few recipes we tried, and we liked this combination the best. They are homey and comforting, sweet and savory, and have the added benefit of giving your body what it needs to increase your production/supply. I am generally just grabbing one as I walk through the kitchen, but if you have the time to dip them in milk they are even more dreamy and nostalgic.

Of course I don’t have any scientific data about increased milk production, but sometimes you just have to go with what our moms and grandmas did in the past. And whether they increase your milk supply or not, these are seriously delicious cookies.

Mum’s Lactation Cookies

Course: SnacksDifficulty: Easy

Servings

3

dozen

Prep time

15

minutes

Cooking time

10

minutes

These cookies make a delicious breakfast, lunch, snack, or dessert. Keep a batch on hand for those moments when you are hungry and sleep deprived. Lactation cookies make a wonderful gift for a new, breastfeeding mom, and new dads will love them too. They are easy to eat while nursing, and in those tiny windows of time when the baby is asleep.

Ingredients

• Dry Ingredients

• 2 cups spelt flour

• 4 T. brewer’s yeast
  

• 1 t. sea salt
  

• 1 t. cinnamon
  

• 2 T. ground flax seed
  

• 1 t. baking soda
  

• 2 cups rolled oats
  

• ½ cup chopped walnuts or pecans
  

• ½ cup shredded coconut
  

• 1 ½ cups chocolate chips
  

• 1 heaping cup crushed pretzels
  

• Wet Ingredients

• 1 ¼ cups softened butter
  

• 1 cup brown sugar
  

• 2 eggs
  

• 1 egg yolk
  

• ¼ cup pure maple syrup
  

• ⅓ cup peanut butter (or any nut butter – almond, cashew, etc)
  

Directions

• Preheat oven to 350
• Line cookie sheets with parchment paper.
• In a bowl mix together all dry ingredients except pretzels and chocolate chips and set aside.
  
• In a mixer, cream together butter and brown sugar until light and fluffy (about 2-3 minutes).
  
• Add eggs and egg yolk and mix well.
• Add maple syrup and mix until combined.
  
• Add peanut butter and mix until combined.
  
• Add dry ingredients to the wet ingredients ⅓ at a time, mixing lightly after each addition.
• Add most of the chocolate chips and pretzels (reserving a bit for the cookie tops) and gently combine.
  
• Form dough into balls (approximately 2 T each) and place on a cookie sheet.
  
• Press cookie dough balls slightly to flatten.
  
• Add a couple more chocolate chips and a few of the crushed pretzels to the tops of cookies.
  
• Bake 8-10 minutes or until golden brown around the edges.

Notes

• If you’re pressed for time you can add all the crushed pretzels and chocolate chips at once and skip putting them on cookie dough tops.  Or do what I did once and add all the pretzels and chocolate chips to the dough at once, forget that you did that, and then add more pretzels and chocolate chips to the tops.  Still delicious. 
• If you don’t have spelt flour you can also use all purpose flour.  
• Don’t have brewer’s yeast?  I’ve heard nutritional yeast can be a substitute, although I’ve never tried it.