Despite my best efforts to keep up with my baby girl’s milk supply needs, when she was about six month old, I noticed my supply was starting to fall just short of what she needed. It continued to decline until I had no extra milk left in my freezer. I panicked a little but started researching possible solutions, and a common thread started to emerge. Lactation support cookies. I’m sorry, what?! Yes, there is apparently such a thing as lactation support cookies (and bars and many other applications). However, this was a case of too much to sort through online with all the hits my Google search generated. I can hardly stomach the fenugreek in my tea, let alone imagine eating it in my cookies, and quickly got discouraged that I would ever find the right recipe.

I prayed and kept asking God to help lead me more clearly. As I told a dear friend about my struggles to keep up, God provided through her generosity. My friend happens to be an “over-supplier” of breastmilk for her baby, and she has a stocked deep freezer to prove it. She generously gave me milk to supplement my supply while I continued my search for lactation cookies anyone could actually testify to. I also switched out the membranes on my pump, and that seemed to help (recommended every 2-3 months).

Back to the cookies. Through a friend, I finally found a recipe that seemed worth trying. Here is the link that she shared: http://www.bellybelly.com.au/breastfeeding/lactation-cookies#.VNLSHi2COnP. I can testify that they are easy, taste good, and really make a difference in my supply. They help me so much that I am now eating 4-6 small drop cookies a day and I’m keeping up again, just barely, but I have been able to put a little bit in the freezer again, which feels amazing. I eat one to two cookies after each pumping session and make sure to drink a lot of water. It has boosted my supply and thus renewed my commitment to try to make it until she turns one at the end of May.

Lactation Cookies Recipe

  • Preheat the oven to 325 degrees
  • 1 cup self-rising wholemeal flour (if you have plain flour, add 1/2 teaspoon baking powder)
  • 1/2 cup butter
  • 3/4 cup brown sugar (if you want to reduce sugar, you could try just 1/2 cup)
  • 2 tablespoons flaxseed meal
  • 1 egg
  • 2-3 tablespoons of water (depends on how moist you prefer the cookies to be)
  • 1 tablespoon vanilla extract (optional, for flavor)
  • 1 teaspoon cinnamon (optional, for flavor)
  • 1-2 tablespoons of brewer’s yeast – do not substitute with baker’s yeast or any other yeast
  • 1/2 teaspoon salt
  • 1 & 1/2 cups rolled (not instant) oats

Method

  • In a large mixing bowl, cream the butter and sugar, then add the egg and vanilla. Mix well.
  • In a separate bowl, combine the flaxseed and water. Let them sit for a few minutes before adding to mix.
  • Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.
  • Finally, stir in the oats and your additional ingredients.
  • Drop cookies onto lightly greased baking sheet. I used a regular dinner spoon or a tablespoon as a guide for size.

Bake the lactation cookies for around 10-12 minutes, depending on how well cooked or crunchy you like your cookies.

This new “cookie diet” has helped my confidence that with it and a lot of prayer, my God will continue to provide for us all in this area. If we don’t make it breastfeeding until then, it will be okay too. I will not call myself a failure or a success either way, as I am doing the best I can with what I have, and I believe that’s all any of us can ask of ourselves.

Kate Washleski

Author Kate Washleski

Kate Washleski is an everyday girl trying to be intentional to follow God's leading in the opportunities she's been given. She loves connecting with people, reflecting on what she's learning, and processing out loud or in print. Kate is thankful for friends to whom it's safe to speak her mind and wear her heart on her sleeve. Read more from Kate at her blog A Wonderful Life (http://k8washleski.blogspot.com/).

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