Healthy Lactation Cookies

Just before my youngest was born, I made a batch of these lactation cookies and froze them, alongside a large menu of other meals and snacks. Because new mummas get very hungry, and so do new babies, therefore nourishing bites on hand are a -must to get them both through each day. These little milk-producing cookies are nutritious & fantastic to have on hand whenever needed. Food for the mum & helping to produce food for the baby.

What makes these delicious cookies so healthy is :

1. The flaked Quinoa – high in plant protein; both mumma’s and bubbas depend on protein to thrive, repair and remain satisfied with appetite.

2. Coconut Oil – a nourishing, healthy oil ; also essential for both mums and bubs to grow, satisfy hunger and thrive. Macadamia Oil is also a great choice with nutty taste and plenty of health benefits. FYI :most commercially made lactation cookies use cheaper oils such as, vegetable or sunflower oil, that aren’t good to consume regularly.

3. LSA – ground linseed, sunflower and almond sprinkle; packed with protein, fibre and minerals such as magnesium that”ll help you to relax. Or if you’re making these nut-free, opt for Flaxseed Meal with similar nutritional content as LSA.

4. Coconut Flour – great tasting, high fibre, Gluten and Wheat Free flour substitute.

5. Brewers Yeast – the nutritional powerhouse that naturally amps up milk supply (but unfortunately tastes a bit like Vegemite!) If you’re seeking GF B/yeast, ask your health food shop if the brand you’re buying is, because there are brands available. And don’t skip this ingredient or substitute, it’s a necessity.

6. Coconut sugar – to add a little sweetener and drown the Brewers Yeast taste. While it is still sugar, the amount used overall is minimal and it’s more nutritious and lower GI than white or brown sugar.

Please share this recipe with the one’s you love, and if you make them for yourself, I’d love to hear your thoughts!

Healthy Lactation Cookies (GF, DF, NF)

Makes 20 – 25 cookies

Ingredients : 

2 Cups of Flaked Quinoa

2 Cups Coconut Flour

1 Cup Coconut Oil

1 Cup Coconut Sugar

2 Tbs LSA or Flaxseed Meal (+ 4 Tbs of water to soak)

2 Lge Eggs

1 Cup of Sultanas/ Cacao or Dk Choc bits or Dried Cranberries (or combine all 3!)

2 – 4 Tbs Brewers Yeast (Use 2 Tbs to begin with if you’re unsure. The more you use, the more milk you may produce)

2 tsp Pure Vanilla Extract

1 tsp Baking Soda   flour-egg-baking

1 tsp Sea Salt

Method : 

Preheat your oven to 180C and line 2 baking trays with non-stick baking paper. In a small bowl or glass, combine the LSA or Flaxseed Meal and water and leave it for 3 mins to form a blend.

In a medium bowl, mix the coco oil and sugar together well; then add 1 egg at a time, continuing to mix well. Add the LSA and vanilla to the bowl and mix

In a separate medium bowl, sift the flour, baking soda, salt + b/yeast. Then add this to the other medium bowl with wet ingredients and mix well. Then add the quinoa and sultanas/dk chocolate bits and mix. The mixture should have a moist texture, like dough. If its dry, add water to the mixture – one Tbs at a time.

Scoop dessert -spoon sized portions of the mix into your hands and roll them into balls, placing on the baking trays and flattening with a fork or shaping with your fingers – allowing a little space between each.

Bake for approx 10-12 minutes or until golden brown. Enjoy them warm or allow them to completely cool before storing in the fridge or freezer.

Tracie 🙂 x







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