It might be easier if breasts were clear…
Then you could see the milk coming out–the milk that’s meant to nourish your tiny, little newborn.
Actually, it might be easier if breasts were not only clear, but also had convenient markings for ounces…but maybe that’s just me.
When I first became a mama, I was so worried about everything–especially whether my son was getting enough breastmilk! He had a lip and tongue tie that inhibited him from latching properly, so I never knew how much he was actually getting. As someone who struggles with needing to feel in control (blah), this really stretched me.
Eventually, I learned to relax, do the best I could and enjoy the heck out of my little one.
BTW, concern with low milk supply is common with new mamas, but if the baby is gaining weight well on breastmilk alone, then low supply needn’t be a concern.
Good nutrition, breastfeeding on demand and rest all contribute to healthy milk production. And that’s where cookies come in…right?
Lactation cookies are a great nutrient-dense snack full of galactogogues that can increase milk production and improve milk quality! There are a few galactogogues, but I’ve included some yummy ones for these cookies like oats, beet-derived brewer’s yeast (make sure it’s gluten free!), flax seeds. I also threw in prunes, which are high in iron and walnuts, which are full of healthy fat.
These cookies are easy to make and even easy to freeze. As a tired, new mama, I whipped up a huge batch of them to have on hand. I love their moist, chewy texture and subtle sweetness. I even saw a difference in my milk once I started eating them!
This recipe is gluten-free, but here’s a version that’s made with whole wheat if that works better for you.
Have you tried lactation cookies? Did you notice a difference?
Enjoy! xo, Allison
Ps. These taste great with a glass of whole milk! Mmm. They also make a great gift for a new mom!
Gluten Free Lactation Cookies
1/4 cup butter (salted)
1/4 cup honey
1/2 tsp. pure vanilla extract
1/2 tsp. baking powder
1/4 tsp. sea salt
1/2 cup unsweetened coconut, shredded
1 1/4 cup almond meal
1 cup gluten free oatmeal
1/4 cup walnuts, chopped
3 Tbsp. gluten free, beet-derived brewer’s yeast
3 Tbsp. flax seed, ground
1/4 cup prunes, chopped
1/3 cup chocolate chips
Combine almond meal, baking powder, and salt in a bowl.
In a large bowl, cream together butter and honey. Then incorporate egg, vanilla, brewer’s yeast, and flax until creamy.
Gradually beat in flour mixture. With a spoon, fold in nuts and chocolate chips and oats.
Place Tbsp.-sized balls of dough onto greased or parchment-lined cookie sheets. Press down each ball lightly with a fork.
Bake 12 minutes at 350F.
Allow to cool on a wire rack.
Notes: I like to soak nuts and oatmeal…even for cookies. You can read why I soak oatmeal here and how to do it HERE. (Just throw in the nuts along with the oats to make soaking easy!)
If you are grain free, omit oatmeal.
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