Secrets from the Cookie Princess: Oatmeal and Honey Lactation Cookies

If you're a breastfeeding mom like me sometimes you worry about the milk. And if you like cookies like me, you think "How can I not try to ensure the milk supply while enjoying a delicious cookie?" It's definitely not something I'd ever thought I'd blog about, but now I understand. And the plus side is these cookies are really good. Like seriously tasty. Oats and honey, with the help of dark chocolate chips and dried cranberries, make a really delicious soft cookie with a serious combination of a honey nut flavor. Yes there is flax and brewer's yeast in these cookies, but honestly I didn't even notice the yeast come through the flavor (and yes, I've definitely seen an increase in milk supply). And who knew I'd be lucky to stumble upon a lactation cookie recipe, in the very month I needed it most, from my Secret Recipe Club assignment!

Since it's the second Monday of the month, that means it's reveal day for Group B! What's Secret Recipe Club? Each Monday a group of bloggers post a recipe they've made from another blogger's repertoire. Nobody knows who's featuring their blog until that day and it's a fun chance to visit new blogs and try something different. Visit some of the other bloggers in my group by checking out the blog hop at the bottom of this post. To learn more about Secret Recipe Club, click here. This month my assignment was super fun--a cute and delicious blog called Goodie Godmother. Sound familiar? Well, first I learned about Mary and her blog back over the holidays when she sent me some awesome Shortbread Turtle Thumbprints for the Great Food Blogger Cookie Swap. Then, for her first month with Secret Recipe Club, Mary was assigned to my blog last month! So of course I was thrilled to receive her blog for my assignment for April. Mary has a ton of delicious recipes running the gambit of healthy to decadent to quick to prepare. Of course I thought about making those Shortbread Turtle Thumbprints (they were so good when Mary sent them). So many options: Red Velvet Donuts, Samoa Cheesecake Bars, or Vanilla Bean Marshmallows? And then of course the entrees: Chicken Cheese Tortellini Casserole or the Ultimate Baked Mac and Cheese? But when I came across Mary's Cranberry Chocolate Breakfast Cookies, along with her story of being at home her new little one last year, my problem was solved. Take a look for yourself--go visit Mary's awesome blog and find something delicious to make.

This recipe was fantastic. I didn't have coconut flour, so I used all purpose. And I also added brewer's yeast, one of the key ingredients that takes these to "lactation cookie" mode, as opposed to just a delicious cookie. Brewer's yeast is the only type of yeast that will work here. Don't use any other kind of yeast, and be particular about the type of brewer's yeast you use. Some can have a strong after taste or overpower baked goods. I used Solgar Brewers Yeast and I found it didn't impart any yeast-like flavor, although these cookies have a lot of other flavors going on from the honey, oats, cranberries and chocolate, so maybe that's why. After making up these cookies, I froze them in batches so I could have them on hand for a little while, grabbing one maybe at night for a feeding or tossing one in my work bag to enjoy during a pumping session (not that they would work immediately for increasing milk production--more that they are a hearty cookie that makes a nice snack when I'm ravenous while pumping). I did notice an increase in production after regularly enjoying them, and I also enjoyed the ease of grabbing something sweet, tasty and substantial to help keep me from getting hangry. It's kind of amazing how hungry I get because of nursing--not that I'm complaining about getting to eat a little extra! If you're not a nursing mom, these cookies make great breakfast cookies--just omit the brewer's yeast and enjoy. Thanks Mary for a great recipe!

Oatmeal and Honey Lactation Cookies

Ingredients

1 cup whole almonds
1 1/2 cups oats
1/2 cup ground flax
1/3 cup flour
3 Tablespoons brewer's yeast
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup almond butter
1/2 cup honey
1/4 cup coconut oil, melted
1 eggs
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup dark chocolate chips

In a food processor, grind almonds to a fine, powder-like consistency. In a medium bowl, combine ground almonds, oats, flax, flour, brewer's yeast, baking soda, cinnamon and salt. Whisk to combine.

In larger bowl, whisk together almond butter, melted coconut oil, egg, and vanilla.

Pour almond-oat mixture into almond butter mixture and stir until just combined.

Fold in cranberries and dark chocolate chips.

Using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets.

Bake at 375 degrees F for 8-10 minutes or until edges are set and golden. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.