Chocolactation Cookies: A Sweet Boost for Your Milk Supply
Okay, let’s be real motherhood is beautiful, messy, miraculous… and a little leaky. Whether you're cluster feeding like a champ or just trying to stay ahead of the next letdown, these cookies are here to help.
Enter: ChocoLactation Cookies: soft, chocolatey, and loaded with milk-boosting goodness. Think of them as your sweet support squad in cookie form. Plus, you won’t have to explain to anyone why you're hoarding snacks. You're feeding a baby, after all. (And yes, yourself too. That matters.)
But this isn't just any cookie recipe, these babies are packed with ingredients that support your milk supply naturally:
Brewer’s Yeast
A breastfeeding MVP, brewer’s yeast is rich in B-vitamins and iron which are nutrients your body needs during postpartum recovery. It's been traditionally used to help support and increase milk production.
Glyphosate-Free Rolled Oats
Oats are comforting, nourishing, and full of fiber but most importantly, they help stimulate oxytocin (a.k.a. the love hormone that helps with milk letdown). Choosing glyphosate-free oats keeps things clean and mommy-safe.
Ground Flaxseed
Tiny but mighty, flaxseeds are loaded with omega-3s and phytoestrogens that help balance hormones and keep your milk supply flowing. They also add a nice little fiber boost to support digestion and hormone detox.
Ingredients:
3 cups old-fashioned, gluten & glyphosate free rolled oats
1 1/2 cups unbleached gluten free all-purpose flour
5 tbsp of brewer’s yeast
3 tbsp ground flaxseed
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground Ceylon cinnamon
1/4 tsp salt
12 tbsp organic grass-fed butter
4 tbsp organic virgin coconut oil
1 cup coconut sugar
1/2 cup brown sugar
1 large egg + 1 egg yolk
2 tsp vanilla extract
1 1/2 cups 70% cocoa dark chocolate chips
Instructions:
Preheat oven to 350 degrees F.
In a large bowl, mix together flour, brewers yeast, ground flaxseeds, rolled oats, baking powder and soda, cinnamon and salt.
In a separate bowl, beat the butter and coconut oil on medium until creamy. Add the coconut and brown sugar and beat on high until fluffy. Add in the egg and yolk and beat until combined. Add in the vanilla extract and beat until combined again. Gradually add the dry ingredients on low just until combined. Fold in the chocolate chips until the are dispersed evenly.
Scoop the dough into about 1-inch rounds and place on parchment paper on top of a baking sheet at least 2 inches a part.
Bake for 14 minutes or until the bottoms begin to turn golden. Let cool before serving and then store in a sealed container.
