Now, I’m not promising that these boobie 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.
Some ingredients, such as oats and brewers yeast, are thought to be “galactogogues”, substances that increase breast milk production. Though research supporting the role of these foods in increasing breast milk supply is pretty slim (it’s mostly anecdotal evidence at this point), adding these foods to a nursing mom’s diet can’t hurt! It’s important to stay well hydrated and well fed when breastfeeding, eating a diet with plenty of fat and a range of nutrients to support the demands of producing breastmilk. If you have concerns with your breastmilk supply it’s best to speak with your healthcare provider to seek more individualized support.
If you’re not nursing and still want to make these cookies (I mean why not?), you can feel free to leave out the brewers yeast. If you like a chewier cookie increase the nut butter to 1 cup and double the honey or brown rice syrup.
Makes about 24 cookies
- 1/2 cup melted butter or coconut oil
- ¾ cup almond butter or peanut butter
- 1 tsp. vanilla
- 3 free range eggs or the flax egg substitution below*
- 1/4 c. honey or brown rice syrup
- 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 or whole wheat flour
- ½ cup semi-sweet chocolate chips or chunks
*substitute 4 tablespoons of ground flax seeds mixed with 1/3 cup water – stir and let sit for 2 minutes before adding to the dough
**I used a mini food processor to chop the almonds, just don’t over-process them!
- 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 with an electric mixer on medium speed until combined.
- Add the remainder of the ingredients and continue to mix on medium speed (or use your hands!) until all ingredients are combined.
- Place heaping 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 around 5-10 minutes (the vegan version is a bit crumbly when warm), and gently transfer them with a metal spatula to a baking rack to cool. These cookies freeze well in a sealed bag or container for up to 1 month.