For all you breastfeeding mamas out there, you know the struggle of trying to keep your supply up along with the demands of life and always worrying if you are producing enough milk to keep your baby happy and full! Simple things can cause a sudden drop in your supply that you don’t even realize have an effect. An ineffective latch, supplementing a feeding with a bottle, not consuming enough water or calories throughout the day, and not sleeping well will all have a negative impact on your supply.
There are so many different supplements and premade lactation cookies on the market that are extremely helpful but can become expensive and inconvenient over time when you forget to order them on time. The pre-made treats often don’t meet certain dietary restrictions and for me it was hard to find some that met my needs. So I set out on a mission to find recipes that were delicious and helped my supply all at the same time.
Our daughter has always had a sensitive tummy and reflux troubles and it was getting to the point of having to put her on a medication or switch to certain sensitive formulas. She wasn’t technically a colicky baby, but the symptoms were very similar. She was extremely gassy, fussy and straining to poop which made our calm baby girl GRUMPY! Gas drops, gripe water, probiotics and a lot of Frieda baby Windi’s later, we knew something had to change. She was also experiencing constant spit ups after feedings and arching her back which are indicators for reflux. We weren’t comfortable starting a long term medication until we ran out of all other options, and I wanted to keep her on breastmilk for as long as possible, so I was determined to try anything. I went completely dairy free and aimed to be as gluten sensitive as possible, and it has made the world of difference! Her reflux has settled down tremendously, and we were able to continue on our breastfeeding journey! I’ve had to spend a lot of time being creative and working to find baby friendly alternatives to my favorite recipes.
These cookies are delicious and have helped improve my milk supply tremendously! When I feel like I am not producing enough, either the baby is eating more or I am seeing less output when pumping, I pop some into the oven and by the next morning I see an increase in my supply. (Cue happy dance!!)
I am not a fan of the taste of fenugreek so I prefer ground flax seed and brewers yeast instead. Oats and walnuts are both superfoods for breastfeeding as well, and have a ton of nutritional benefits. These little golden nuggets are the best of both worlds; beneficial for your milk supply and dangerously delicious! I only bake 8-10 at a time because I will eat the whole batch!!
Vegan, Gluten free oatmeal raisin cookies
Yield: 3 dozen
Prep time: 10 minutes
Total time: 35 minutes
2 Tablespoons ground flax seed
4 Tablespoons water
¾ Cup of softened dairy free butter
½ cup of applesauce
¾ Cup firmly packed light brown sugar
½ Cup granulated sugar
1 Teaspoon vanilla
1 ½ Cup Bob’s Red Mill 1-to-1 Gluten Free baking flour
1 Teaspoon Baking Soda
1 Teaspoon ground cinnamon
½ Teaspoon salt
¼ Teaspoon nutmeg
3 Tablespoons brewers yeast
3 ¼ Cup quick oats (Gluten free or regular)
1 Cup raisins
½ cup of chopped walnuts
- Preheat oven to 350°F
- Mix ground flax seed with water in separate bowl. Let sit for 5 minutes or until all the water is absorbed.
- In standing mixer, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; mix well. Add in ground flax seed and applesauce; mix on medium high for 30 seconds.
- Add combined flour, baking soda, cinnamon, salt, nutmeg and brewers yeast; mix well.
- Add oats and raisins; mix well.
- Fold in walnuts.
- Chill dough for one hour or overnight to help hold shape.
- Using a cookie scoop, place onto ungreased cookie sheet. I use a silicone mat to prevent sticky bottoms!
- Bake 10 to 12 minutes or until light golden brown.
I don’t make all of my cookies at one time since I am the only one eating them. I typically bake a dozen and freeze the remaining 2 dozen. I scoop the remaining cookies onto a cookie sheet covered in parchment paper and freeze them until hardened. Once they’re frozen, I place them in a freezer bag until I am ready to eat them. They freeze well for roughly two months. To bake frozen cookies, don’t worry about thawing the cookie balls! Just follow the same baking steps but bake for 18 to 20 minutes or until golden brown!
You can absolutely substitute both granulated and brown sugar with Truvia baking blends if you are watching your sugar intake. Refer to the back of the Truvia bags for correct measurements.
I hope these help you create the freezer stash that you are searching for!