Everyone that knows me, knows I love sweets. Now that I’m a breastfeeding mother who loves sweets, what better way to keep my supply up than with yummy lactation cookies!! What’s even better is all the ingredients are safe to share with the kids, husband and friends and family! Unless you don’t like to share, then I’d recommend telling them they are for lactating and unless they want to lactate, they can’t eat them. 😉 My kids and husband eat them more than I do, so I probably should have told them the cookies will make them lactate! Hehe!
- 1 cup flour
- 1/2 tsp baking powder
- 3/4 cup brown sugar
- 2 tbsp flax seed
- 4 tbsp brewers yeast
- 1/2 tsp salt
- 1 1/2 cup rolled oats
- 1/2 – 1 cup mix-ins of choice (chocolate chips, nuts, cranberries, etc.)
- 1 quart mason jar
when preparing to cook, you’ll also need:
- 1/2 cup butter or coconut oil
- 1 egg
- 2 tbsp water
- 1 tsp vanilla extract
To layer dry ingredients in jar:
(these layers will be different than the picture because I’ve come to realize the flour will fall through the cracks of the mix-ins, so it won’t be as pretty to look at. I place the flour as the top layer because it helps seal the jar and keeps the brown sugar from drying out in the air.)
- Rolled oats
- Mix-ins of choice (I used dried cranberries, semi-sweet and butterscotch chips)
- Brown sugar
- Flax seed and brewers yeast
- Mix together in a medium bowl : flour, salt, and baking powder then pour on top.
To mix and bake:
Preheat oven to 350°.
In a mixer, soften 1/2 cup butter or coconut oil.
Add 1 egg, 2 tbsp water and 1/2 tap vanilla extract.
Add contents of jar and mix well until all ingredients are wet. (If dough seems to be too runny/soft; place in refrigerator for about 15 minutes to firm up some.)
Drop by tablespoons onto a lined or greased baking sheet about 1 inch apart.
Bake for 10-12 minutes.