What I Ate Wednesday #8 {Postpartum} + Lactation Cookies Recipe
Postpartum food diary documenting what I eat in a day. Simple, quick, and healthy! Plus the most delicious lactation cookies recipe included.
I’m not going to lie….I could not wait to share this post with you guys. Just because it involves lactation cookies recipe, which apparently is supposed to increase milk supply. I first heard of lactation cookies when I had my daughter Ava but never got around to making them. This time around, I knew I wanted to give them a try. To be honest, I technically don’t really need them and I’m not even so sure if they increased anything but from researching the recipe, I know a lot of mamas swear by them. For me it was just an excuse to make cookies that are “good for me”. They taste super delicious too! Think oatmeal chocolate chip cookies…soft with a slight crunch, loaded with dark chocolate chips and coconut flakes.
A.M. Water
I try to start my morning with water. I don’t always remember it though but when I have water leftover from the night (that I keep on my nightstand), I will usually gulp that down.
Breakfast
I have been obsessed OBSESSED with cashew coffee from Pinch of Yum! It is insanely easy to make with only 3 ingredients. It tastes way better than any creamer I have tried so far. I’ve been making it in the mornings and sometimes in the afternoon with leftover coffee from the morning. You guys should try it! It’s SO good. Breakfast was Ezekiel cinnamon raisin english muffins topped with almond butter and fresh raspberries. These english muffins have been my newest favorite find. I found them in my grocery store (Wegmans) in the freezer section.
A.M. Snack
My girlfriend gave me couple of these pressed Kind bars to try. It’s basically just fruit with chia seeds pressed together. Only 2 ingredients. They are soft and remind me a lot of fruit leather. A little too sweet for my taste. They were okay but not so sure if I would be buying them. Also I’ve been hooked on LaCroix water. I get a case of it at Costco. It has three different flavors and I love it for when I want something else besides regular water.
Lunch
Lunch was my butternut squash + cranberry quinoa salad. It is a favorite here on the blog and at home! Especially now that it started getting cooler. And more coffee! Usually around 3 pm I make myself a cup to get through the rest of the day, which is funny because before if I drank coffee after 12pm I would be up way past 2am in the morning. Now though…no amount of coffee can keep me up except for my little almost 4 week babe!
Dinner
Dinner was kind of a combo of little bit of everything. I gave a new mushroom recipe a test run that we had over easy garlic mashed potatoes and a side of cucumber/radish/green onion salad. I also sautéed swiss chard. It was a first time that I tried swiss chard and I really loved it! It’s very similar to spinach and cooks in seconds. Can’t wait to experiment more with it.
Lactation Cookie Recipe
Now to these best lactation cookies! Like I mentioned, they are really tasty and I adapted the recipe from here with changes. When researching lactation cookie recipe, the ingredient that was commonly used is Brewer’s Yeast (affiliated link). It’s apparently a nutritional supplement that is also used in beer and bread making. I found mine on Amazon but I would guess that a health food store would carry it also. Possibly even Whole Foods?
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Lactation Cookies Recipe
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: about 27 cookies 1x
- Category: Sweets
- Method: Baking
- Cuisine: American
Description
The most delicious lactation cookies recipe. These actually taste like legit cookies but with good for you ingredients.
Ingredients
- 3 cups old-fashioned rolled oats
- 3/4 cups white-whole wheat flour
- 5 Tbsp. Brewer’s Yeast
- 3 Tbsp. ground flaxseed
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 1 stick (8 Tbsp.) unsalted butter, at room temperature
- 8 Tbsp. virgin coconut oil
- 1 1/4 cups cane sugar
- 1 large egg + 1 large egg yolk
- 2 tsp. vanilla extract
- 1 cup dark chocolate chips
- 1/2 cup unsweetened coconut flakes
Instructions
- Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
- In a large mixing bowl, combine the rolled oats, flour, yeast, flaxseed, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate large mixing bowl, beat the butter and coconut oil on medium speed until creamy. Add sugar and beat until combined, scraping down the sides of the bowl as needed. Add the egg + egg yolk and continue to beat until combined. Add the vanilla and beat until combined.
- Gradually add the dry ingredients, beating on low speed until just combined. With a wooden spoon or spatula stir in the chocolate chips and coconut flakes.
- Scoop the dough into 1-inch balls and place on the baking sheet about 2-inches apart. Bake for 14-18 minutes or until the bottoms are golden. The tops will be somewhat soft but as they cool, the cookies will harden further.
Nutrition
- Serving Size: 2
- Calories: 437
- Sugar: 29.3 g
- Sodium: 103.9 mg
- Fat: 23.4 g
- Carbohydrates: 51.1 g
- Protein: 7.3 g
- Cholesterol: 33 mg
Last weeks What I Ate Wednesday #7
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Can you freeze these for later consumption?
Yes! You can freeze raw cookie dough or baked cookies.
Is it okay if I will use regular yeast?
Hi Olena: I know that bakers yeast is considered active yeast whereas brewer’s yeast is inactive yeast and honestly I’m not so sure they have the same properties. Of all the research I’ve done for this recipe…all of them used brewer’s yeast.
Brewer’s yeast, baker’s yeast, and nutritional yeast are 3 different things. Only the brewer’s yeast has the correct nutrients for lactation helping. You will probably have to buy it through Amazon or a vitamin/health food store. We eat nutritional yeast for the B-vitamin compounds. Bakers’s Yeast (instant, rapid rise, and regular) are the living bacteria that make your bread dough rise. Brewer’s yeast is used by brewers (go figure) to bring on a strong fermentation of the ale brew.