Yes, lactation cookies -this is a thing. Lactation cookies are chocked full of “galactagogues,” foods that promote or increase the flow of mother’s milk, also they're yummy. There are a few kinds of boobie milk cookies on the market, but why buy what you can easily make? Plus the recipe below (via Mama Natural) is especially healthy, full of organic good stuff, so there is zero guilt.
Whip up a batch of these bad boys and enjoy some milk and cookies - literally.
- 2 cups organic rolled oats
- 1/2 cup organic coconut sugar
- 1/4 cup tapioca flour (can use organic cornstarch or arrowroot flour)
- 1/4 cup nutritional yeast flakes
- 1 TB fennel seed, ground (can replace with flax seeds)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/2 cup almond butter (can replace with sunflower or tahini if allergic to tree nuts)
- 1/4 cup, plus 2 TB coconut oil, melted
- 2 eggs (can replace with chia seed or other egg replacement)
- 2 TB raw honey
- 1/2 tsp. organic vanilla extract (can use almond or orange as well)
- Pre-heat oven at 350 degrees fahrenheit.
- Put your 2 cups of rolled oats into a high speed blender or food processor. Blend until the oats are a flour-like consistency.
- Measure out 1 TB of fennel seeds and grind in coffee grinder or with mortal and pestle until fine powder.
- Put dry ingredients into large bowl and mix.
- In a smaller bowl, put your almond butter, melted coconut oil, honey, eggs and vanilla extract. Mix well.
- Pour the contents of smaller bowl into the dry ingredient bowl. Mix well with spoon or clean hands.
- Grease a cookie sheet with coconut oil. Form small flat balls, about the circumference of a silver dollar.
- Bake cookies in oven for 15-20 minutes. Check for slightest browning on outside of cookie. Take out and transfer cookies to a cooling rack.
- Enjoy warm, or let cookies cool to room temperature.
- Eat up and let it flow.