I’ve actually never been a sweet-tooth, give me salty or smoky food any day. But the chocolate cravings I’ve been having since breastfeeding put my pregnancy cravings to shame. Plus, since the 6-week mark (and with the hot weather) pumping has been difficult and well, mama needs her freezer supply for wine tastings. Enter: Lactation Cookies.
According to the internet the key ingredients to aid in milk supply are oats, flaxseeds and brewer’s yeast. As a vegan and pantry hoarder, I always have a packet of unopened brewer’s yeast in the cupboard, so frankly I was happy to find use for it. By the way, nutritional yeast won’t do the trick – it has to be brewer’s. *Brewer’s yeast is crazy cheap and is available in NZ at bulk stores like Bin Inn.
So here I am, hungry all the time, little time to prepare food, craving sweet things for the first time and apparently if I eat a certain type of cookie my milk supply will increase and I can pump again.
Best. Excuse. Ever.
After a little experimentation (what a chore, baking and trying biscuits..) here’s what my husband and I came up with:
Chocolate, Walnut and Chia Seed Lactation Cookies
1/2 cup vegan margarine (or coconut oil, olive oil.. whatever)
1/2 cup agave syrup (or 3/4 C sugar)
1 tablespoon chia seeds (mixed with 2 tablespoons water for 15 mins)
1/2 teaspoon vanilla essence
2 tablespoons flaxseed meal (soaked in 2 tablespoons water)
1/2 cup chopped dark chocolate or chocolate chips
1/2 cup chopped walnuts
1 cup flour
1/2 teaspoon baking soda
2-3 tablespoon brewer’s yeast
1 1/2 cups rolled oats
Preheat oven to 180 degree celsius.
Cream the fats and sugars. Add vanilla stir. Add chia seeds. These can take a bit of work to incorporate. Then add flaxseed meal, chocolate chips and nuts. In a separate bowl, mix flour, baking soda and brewers yeast. Slowly mix dry an wet ingredients together, then stir in oats. Add a few teaspoons of water if needed. Form the mixture into 12 balls and flatten on a lined tray. Bake for 12-15 mins until edges start to brown.