19 Mar Lactation Cookies
I’ve been baking these cookies over the past few months after I discovered the recipe on the BellyBelly website.
Do they work? Who knows! According to the poll that BellyBelly took, they do. I don’t believe there’s any proper research available on lactation cookies. However they’re delicious with a cuppa, and if they’re helping me breastfeed, well it’s a bonus!
Also, anyone can eat these, not just breastfeeding mums!
It’s important to note, most breastfeeding problems are preventable and fixable, and many are caused by incorrect latch or scheduled feeding. I’ve learnt a lot from the Thompson Method, which came recommended by Jo, my yoga teacher (also trained as a Doula and soon to be Midwife). I’ve found the online program really helpful.
Other excellent resources are the Australian Breastfeeding Association, or you can hire an IBCLC (International Board Certified Lactation Consultant) to help diagnose what’s really going on. You can also have a look at my previous blog post with Georgina Campbell who’s a midwife and lactation consultant here.
Ingredients
- 1 cup buckwheat flour
- 1/2 teaspoon baking powder
- 1/2 cup coconut oil
- 1/4 cup coconut sugar (if you like more sweetness up it to 1/2 cup)
- 2 tablespoons flaxseed meal
- 1 egg
- 2-3 tablespoons of water (depends on how moist you prefer the cookies to be)
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1-2 tablespoons of brewers yeast
- 1/2 teaspoon salt
- 1 & 1/2 cups oats
- OPTIONAL: 1/2 cup of your favourite biscuit ingredients. I’ve tried dark choc chips and banana – works really well!
Method:
- Preheat oven to 170C
- In a large mixing bowl, mix the coconut oil and sugar, then add the egg and vanilla. Mix well.
- In a separate bowl, combine the flaxseed and water, let them sit for a few minutes before adding to mix.
- Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.
- Stir in the oats and your additional ingredients.
- Place the biscuits onto a lightly greased or lined baking tray using a dessert spoon.
- Bake for around 10-12 minutes, depending on how well cooked or crunchy you like your biscuits.
When I have time, I make a batch and freeze them in zip lock bags and take a few out as I need them.
Enjoy!
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