Breastfeeding is hard. It’s beautiful. It’s deep. It’s an amazing experience. And it’s hard.
It’s hard to be the only one with the milk; the tool it takes to make the baby happy. It’s hard to be the only my one who can help the baby when you hear the midnight cry, or the 2 am cry, or the 4 am cry, or the 6 am cry… You get the idea.
It’s hard to nurse when you have thrush or mastitis or a clogged duct. It’s hard to nurse with cracked nipples and questions and doubts.
It’s hard to say no to your friends who want you to come see them because they don’t understand that your baby refuses to take a bottle and so you can’t be away for longer than 3 hours. Ever. It’s hard to nurse when your face turns hot and you feel the stares of others at the restaurant, at a family party, at the park, at church. It’s worth it and indescribable and priceless and powerful and it’s hard.
I’m sorry it’s so hard, and I’m so proud of you for doing it anyway. I want you to have one less thing to fight through. It’s one we all worry about: Milk Supply. So, how about a cookie? I think it just might help.
As you know from this month’s Family Vlog, Daniel and I flew to Georgia a couple weekends ago to visit my friends, Ali and Mark, and meet their fresh baby Nathan. (I love fresh babies)
When I got there, Ali had baked a bunch of treats (because she KNOWS me). They were all gluten free and delicious. You heard me right. One of the treats she made was a big batch of lactation cookies. They were tasty and habit forming. In fact, her husband and his mom were eating them too. I don’t think they’ll lactate, but they’d take the risk for these cookies.
She gave me the recipe and permission to share it with you!
Mark took the photos and I hung around and watched Ali make them.
We used some fun ingredients, like this gluten free oat blend:
Love Grown Foods Super Oats, Nuts and Seeds, 12 Ounce
You can easily use regular oats and regular flour and eat all the gluten, you know I won’t judge, but the one incredient I hope you don’t change is the Coconut Sugar. It just made the cookies taste so amazing! It almost tastes like graham crackers.
You cream the butter and sugar, mix in the rest of the ingredients, and fold in the chocolate at the end.
Plop them in the baking tray in even portions and pop them in the oven for 8-10 minutes.
Now, before you chow down, let’s talk supply. Our supply ebbs and flows to meet our babies needs. You can’t get a good measure of supply by pumping because a pump isn’t as efficient as your baby. If your baby is all of a sudden nursing every half hour when he used to go about 2 hours you don’t necessarily have to worry about your supply. He may just feel a growth spurt coming on and be putting in an order for a supply increase. Nursing is a great way to increase supply. There are lactogenic foods that can help along the way. These cookies feature some. Oats are a great one for me. I eat oatmeal almost every day. Coconut Oil is another one and so is sweet potato. There are also things like Fenugreek and Mother’s Milk Tea that can help you increase and maintain a good supply, but I won’t judge you for starting with cookies.
Actually here are some disclaimers Ali and I discussed:
If you are nursing your newborn and you don’t like any of his 3-6 month clothing, just eat a batch of these cookies. He’ll skip that size.
If you’re trying to wean your baby, don’t eat these cookies. Not even one.
If your baby has just started sleeping through the night and you shamelessly eat all of these cookies, do not, DO NOT sleep on your stomach. You may (probably will) wake up wet.
- 1 1/2 cup GF oats
- 3/4 cup GF all purpose flour
- 3 TBS ground flax seed
- pinch of salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 6 Tbs butter
- 2 Tbs coconut oil
- 3/4 cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup dark chocolate chips
- Preheat oven to 350
- Cream together the butter, coconut oil and coconut sugar until light and fluffy.
- Add the rest of the ingredients (except chocolate chips) and mix well.
- Fold in chocolate chips.
- Drop 1-2 table spoon sized cookies on to parchment paper lined baking sheets.
- Bake for 8-10 minutes.
- Optional- Add 5 TBS brewers Yeast to more effectively increase milk supply.
- This recipe can be doubled.
- You may also freeze the raw cookie dough balls to easily bake as needed.