Preparing for postpartum for me meant thinking about nutrition for myself and my baby. My goal is to breastfeed and I know that it can come with its challenges, one being milk production. These lactation cookies are packed with nutrients that are good for your gut and milk production. They contain powerhouse ingredients that can help with milk production, including: gluten free rolled oats, ground fennel, tahini (sesame seeds), flaxseed meal (flax seeds), almond butter (almonds) and cinnamon. All of these ingredients are known as galactagogues, and can increase a mother’s milk supply.
These are also gluten free, refined sugar free and dairy free making them pretty friendly for anyone with gut issues. If you can’t digest oats, you can leave them out, and bake the cookies for a bit longer as needed.
Finally, these cookies are DELICIOUS and can be enjoyed for non-lactation purposes as well! They are soft, chewy and perfectly sweet. I love adding chocolate chips or raisins (or both!) to mine. You can also add any other dried fruits or nuts to this. My husband devoured them, so it’s safe to say these are also just a great oatmeal cookie to try whenever you’re in the mood!
If you give these a try, leave a comment below and let me know how you like it. Enjoy!
Gluten Free Oatmeal [Lactation] Cookies (Chocolate Chip or Raisin)
Ingredients
- 1 cup coconut sugar
- 1/4 cup flaxseed meal
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground fennel can leave out if you're just making these cookies for non-lactation purposes
- 1/4 tsp salt
- 3/4 cup almond butter
- 1/2 cup tahini
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 2 eggs
- 2 cups gluten free rolled oats
- 1 cup chocolate chips or raisins or anything else you want to add! any dried fruit would taste great!
Instructions
- Pre-heat oven to 350 degrees F and line a baking sheet with parchment paper
- Combine all dry ingredients using a whisk (except rolled oats and chocolate chips/raisins) in a mixing bowl
- Combine all wet ingredients in a separate mixing bowl
- Add dry ingredients to wet ingredients until well combined and a dough forms
- Fold in the oats followed by the chocolate chips or raisins into the dough until well combined
- Form small 1 inch balls and space out on a lined baking sheet about 2 inches apart (about a dozen per baking sheet; you may need to do two rounds)
- Bake in oven for 10-12 minutes or until golden brown and edges are cooked (it's ok if the middle looks a little undercooked)
- Let cool completely and enjoy! Cookies can be stored in an airtight container in the fridge for a few days.
