Prep 15 mins
Cook 12 mins
This recipe is great for mothers who are breastfeeding. It helps to keep your milk supply up or increase your milk supply. Use more brewers yeast and oatmeal if you are wanting to increase your milk supply. You can use more chocolate chips if you like or any kind of chips.
- Preheat oven to 350°.
- Mix the flaxseed meal and water and let sit for 3-5 minutes.
- Beat butter, sugar, and brown sugar well.
- Add eggs and mix well.
- Add flaxseed mix and vanilla, beat well.
- Sift together flour, brewers yeast, baking soda, and salt.
- Add dry ingredients to butter mix.
- Stir in oats and chips.
- Scoop onto baking sheet.
- Bake for 12 minutes.
- Let set for a couple minutes then remove from tray.
These taste pretty good and do boost your milk supply, but it's not the healthiest recipe. I'm a doula and I make some variation of these for all of my moms. I follow the basic recipe, but I always use scant cups of sugars, 4 heaping T. of Brewer's yeast (this is the most crucial ingredient), 2-4T. Blackstrap molasses, half whole wheat flour and half whole wheat pastry flour or oat flour. Depending on what I have on hand and my mom's taste and needs, I usually add walnuts, almonds, cashews, macadamia nuts, pumpkin seeds, dried fruit, hemp seeds, carob, almond butter, spirulina, sesame seeds or any combination of the above. I also add ginger if a mom has slow letdown, but only if she didn't have significant blood loss after the birth since ginger is a natural blood thinner. If it's been a few weeks since she gave birth and her bleeding has stopped, ginger is fine. I have added fenugreek to the recipe as well, but only if the mom is having serious supply issues. Otherwise, I recommend fenugreek tea since it's milder and easier to control the amount you consume. I've even made them vegan by using Ener-G and vegan margarine and shortening. I think it's a good base recipe and it adapts well. Every version I've ever made has been tasty.
I make these for my wife, and she likes them a lot... I make one alteration: Only use 2 T of water instead of 4. The cookies won't spread out or fall apart, and hold their shape much better than if you use 4.
I'd give this five stars once I altered it (keeping in mind that I intended for it to be a healthy snack to give to the kids while boosting my milk supply. Don't expect chips ahoy and you won't be disappointed). Here's an important note: The whole point of flax is to boost milk supply. WHY ON EARTH does this (and every other similar recipe I've found) contain eggs, then?? Ground flax is a natural egg substitute! Forget the eggs, double the flax, and not only have you boosted the nutritional value and lowered the cholesterol/calories, you've increased one of the most important ingredients for helping your milk supply! You won't even notice they're missing.
So here's my recipe, using this recipe as a guideline. I've just about changed the whole thing, so I better just type it out. The sweeteners can be flexible according to what you have on hand. Hopefully that isn't sugar, but nobody is perfect!
1 1/2 cup pureed/mashed sweet potato (can probably also use applesauce, banana, or finely shredded zucchini, though I haven't tried it)
1/2 cup Suconat
1/2 cup honey
1 Dropper Liquid Stevia
4 heaping TBS ground flax (preferably freshly ground, as it's more nutritious)
2/3 cup water
1 tsp Vanilla
1 1/2- 2 cups Hard white whole wheat flour (also known as white wheat whole wheat)
1 tsp Baking Soda
1 tsp Salt
2 tsp Ground Fennel
1/4 heaping cup Nutritional Yeast (otherwise known as Brewers Yeast)
3 cups Rolled Oats (preferably thick cut)
1 cup Chocolate Chips (or cacao chips, cranberries, raisins, nuts, or any combination of the above)
Mix ground flax with water and let sit while beating mashed sweet potatoes and sweeteners. Add ground flax mix and vanilla, beat again.
In another bowl, sift together flour, baking soda, salt, fennel and nutritional yeast.
Add flour mix to wet mix. (Depending on what you use as a butter substitute, you may need more or less flour, depending on how wet it is. You want to be able to stir it after the oats are added, but not too easily...You don't want the cookies to mash together in the oven. I always do a test cookie before spooning out the whole batch.)
Stir in oatmeal and other mix-ins.
Spray cookie sheet with olive oil (remember there is no butter in these cookies), drop cookies and lightly press with your fingers. Bake 10-12 minutes.