Nursing has gone very well for us thus far, for which I’m incredibly grateful.
These cookies can’t take all of the credit, of course, but I believe in the power of food right down to my core. I trust the research on certain ingredients, specifically oats, flaxseed, and brewer’s yeast, and how they can help a nursing mother’s body keep up its milk supply.
Whether you’re pregnant and due in the near future, or you’re a nursing mama already, I highly recommend these cookies. The best part is they freeze perfectly so all you have to do is make one batch, place them in a sealed container in your freezer (after eating a couple fresh from the oven first, naturally), and then pop one or two out of the freezer just a few minutes before you’d like to eat them.
- 1.5 cups old-fashioned oats
- 1 cup almond meal/flour
- 1/4 cup ground flaxseed
- 1/4 cup brewer’s yeast
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon baking powder
- 2 large eggs
- 1/4 cup pure maple syrup
- 1/2 cup coconut oil, melted
- 1 tablespoon pure vanilla extract
- 1/2 cup peanut butter (or almond butter)
- 1/2 cup chocolate chips/chunks
- Preheat the oven to 350*F and line a large baking sheet with parchment paper (or grease it with coconut oil or butter).
- Combine all of the ingredients in a large mixing bowl and stir until combined.
- “Drop” the cookies onto the baking sheet (they hardly spread out when baking so you can place them close to one another).
- Bake for about 18-20 minutes, or until the tops of the cookies begin to brown slightly.