Lactation Cookies–makes approx. 24 350’F for 18 minutes
- 1-3/4 cup All Purpose Flour
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Salt
- 1 Teaspoon of Cinnamon
- 2 Cups of Oat Flakes or Rolled Oats
- 3 Tablespoons of Brewer’s Yeast (I found mine at Bulk Barn-London, ON)
- 1/4 ground Flax Seed (Farm Boy)
- 1/2 Cup Maple Syrup (we are lucky enough to have a lot of local maple syrup here in London)
- 2 Eggs (whisked until they are blended together)
- 2 Teaspoon of Pure Vanilla Extract
- 2 Tablespoons of cream
- 3/4 Cup of melted butter
- 2 Tablespoons of Coconut oil
- 1 Cup of Chocolate (I used 70% cacao, you can use chips, any type you prefer)
- 1/2 Cup of any type of nut (I used a blend of almond, hazelnuts, walnut (cut up)
Add all dry ingredients to a mixing bowl, then in another bowl, add all wet ingredients–incorporate both bowls together, do not over mix. Then mix in the chocolate and nuts at the end. Ball into 1oz size and place on cookie sheet, into the 350’F oven for about 18 minutes. The bottoms will get a bit golden brown, they are fluffy and do not spread out a lot.
_________________________________________________________________Some people may be asking what makes these lactation cookies. With the research I have done, it is the Brewer’s Yeast specifically that is thought to provide an aid with the mother’s supply. However like any herbal supplement it is recommended to talk to your health care provider before using anything new, as there may be interactions with other medications you are taking.
What Is Brewer’s Yeast?- Very Well
Brewer’s yeast is used to make beer, and people have taken it as a dietary supplement for many years. Brewer’s yeast is made from a fungus, and it is highly nutritious. It contains iron, protein, and B vitamins, as well as chromium, selenium and other trace minerals. Brewer’s yeast is also believed to be a galactagogue, used by nursing mothers to help make more breast milk.