Now, I’m not promising that these cookies will work miracles for your breastmilk production (it’s mostly anecdotal evidence to support that these foods will increase supply), but I also know that it won’t hurt AND they make for a super yummy healthier treat regardless. Check out my post on my tips and tricks for increasing your breast milk supply if you want to learn more.
I made them gluten-free simply because it was so easy to do so (if you need to avoid gluten for health reasons, make sure that you use gluten-free varieties of all of the ingredients such as the coconut and oats). I bought my ingredients at Nature’s Fare Markets.
Makes 36 cookies
- 1/2 cup melted butter or coconut oil
- ¾ cup almond butter (or a mix of almond & peanut butters)
- 1 tsp. vanilla
- 2 eggs
- 1/4 c. honey
- 1 cup quick oats
- 1/4 c. de-bittered brewers yeast
- ¼ tsp. salt
- ½ tsp. cinnamon
- 1 cup sweetened shredded coconut
- 1 cup coarsely ground almonds*
- ¼ cup brown sugar
- 1 Tbsp. flax seeds
- 1 tsp. baking soda
- ½ cup oat flour **
- ½ cup semi-sweet chocolate chips
*I used a mini food processor to chop the almonds, just don’t over-process them!
**You can use regular whole wheat flour or a gluten-free flour blend in place of the oat flour
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl combine the melted butter or coconut oil, nut butter, vanilla, eggs and honey. Mix until combined.
- Add the remainder of the ingredients and mix with a rubber spatula (or your hands!) until all ingredients are combined.
- Place tablespoons of cookie dough along the parchment-lined baking sheet, spacing 1-2 inches apart and pressing down slightly with the palm of your hand, and bake for about 10 minutes or until the edges are golden.
- Let the cookies rest on the cookie sheet for a couple of minutes, and gently remove them with a metal spatula to a baking rack to cool.