Pinterest is God, I swear. Almost like Google is God. There's always an answer for what you're looking for, and pictures to boot.
I've had lots of problems with my milk supply fluctuating, pretty much since it came in. Broden had tounge and lip ties and so wasn't able to pull as much milk as he needed to to help my milk come in properly. Combine that with the stress of a sick baby and PPD (postpartum depression) and you've got a recipe for disaster. I was either engorged all the time, or not producing at all. Or one would be engorged and the other completely dry. It was miserable. I was miserable, he was miserable.
Lactation tea helped quite a bit, and so did tweaks in my diet to help provide the necessary fats. But something just wasn't there. On a whim at Babies R Us, I decided to buy a couple of their lactation cookies. I was doubtful, but willing to try anything at this point. Seriously, if there had been a witch doctor offering to balance and increase my supply in exchange for my soul, I would have done it without hesitation. In fact, I need to make another batch of those bad boys as I have noticed a significant decrease since I ran out (aka ate them all).
The texture is very dense because of the coconut flour, and can tend to be a bit spongy. I would recommend letting them bake a bit longer than the dictated 10-12 minutes, but that might have also been because of the altitude I'm living at.
Ok, without further ado, the recipe for Peanut Butter Lactation Cookies!!!!
First, mix 1/4 cup flax seed meal with 1/2 cup water, and let it set while you get the rest of the ingredients together, and preheat the oven to 350 degrees.
Next gather together your dry ingredients: 1 cup coconut flour, 1/3 cup rolled oats, 1 tsp baking powder, and 2-3 Tbs of nutritional yeast (use brewers yeast if Gluten is no biggie).
Mix well!
Next, add in your wet ingredients and mix well. Wet ingredients: 1 cup peanut butter or other favorite nut butter, 1/2 cup of favorite non-dairy milk (I love almond!), 1/2 cup raw honey (if vegan, use maple syrup or agave nectar), 1 tsp vanilla. And I threw in a handful (or two) of organic dark chocolate chips as well. Who doesn't love chocolate? If you don't, then you're a commie...this is 'Murica, dammit! LOL
Mix well, until dough starts forming. Coconut flour has a tendency to absorb absolutely everything, so if you're not getting a dough, go ahead and add more non-dairy milk, 1-2 Tbs at a time, until you get the desired consistency. Then make balls with the dough, about 1" in diameter and place them on your cookie sheet. These will not spread as they bake, so make sure to press them down with a fork in the criss-cross design.
Bake for about 10-12 minutes, or until golden brown. These do not crisp up after cooling, like traditional cookies do, so don't be afraid to go a couple minutes longer. Let them cool, and chow down, Happy Momma!!!!!!
NOTE: These are full of fiber and protein, so be aware you may end up with a tummy ache if you eat too many of them at first! However, these are paleo, Gluten Free, dairy free, and can be vegan if you want. So eating more than you might normally will not hurt you like eating traditional cookies full of sugar and flour will!
Enjoy the cookies and increased supply ladies!
Peanut Butter Lactation Cookies (Gluten-Free, Dairy-free, Vegan!)
Author: Healthful Mama
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
- 1 cup peanut butter (Feel free to substitute another nut butter.)
- ½ cup raw honey (Substitute agave nectar for vegan preparation.)
- ¼ c. flax meal
- 1 cup coconut flour
- ½ cup rolled oats (be sure to choose gluten-free)
- 1 tsp aluminum free baking powder
- 2-3 tbsp nutritional yeast (use brewers yeast if gluten is not an issue)
- 1 tsp vanilla
- ½ cup non-dairy milk
Instructions
- Preheat oven to 350 degrees.
- Combine ¼ c. flax meal with ½ c. water. Allow to rest while you prepare the other ingredients. The mixture will be ready when the flax has absorbed most of the water and is almost gelatinous.
- In a large bowl, combine coconut flour, oats, baking powder, and brewer's yeast.
- Once the flax mixture is ready, add it and all the remaining ingredients to the flour mixture.
- Stir well to combine. Add more milk in tablespoon increments, if necessary. (Coconut flour has a tendency to soak up all the liquid.)
- Once a dough has formed, roll into 1" balls and place on cookie sheets.
- Flatten each ball with a fork before placing in the oven.
- Bake for 10 minutes. Allow to cool.
Notes
These would be delicious with chocolate chips added! Be sure to choose dairy-free chocolate.
No comments:
Post a Comment