Why on earth does everyone insist upon complaining/altering this recipe?! It's delicious as/is. I LOVE it.
The cookies are great and work. I am a Doula and Midwife student. I have altered the recipe to make it gluten free. I used gluten free oats and rice flour. I also did molasses instead of brown sugar. Great taste!!
My tasty additions: 10 capsules of Fenugreek. 10 capsules of Blessed Thistle. 4T of flax seed, 4T of pumpkin seed. I blended these in a food processor for about 5 minutes, then added the 4T of water the recipe called for. The water was absorbed the the seeds. I also used 4T of Brewer's Yeast. I couldn't taste any of these additions so that's a big plus! So yummy. I felt fuller after eating way too many. We'll see what the pump says today.
Excellent base recipe. The cookies are a treat to eat! My alterations: Instead of 2 cups of sugar, 1 cup of brown sugar and 1/2 cup of honey or agave nectar; 1/2 regular and 1/2 whole wheat flour; added an extra teaspoon of vanilla and a generous sprinkling (probably about 2 tsp) of cinammon; used chocolate chunks instead of chips. The recipe made just over 4 dozen drop cookies. I was able to split a batch into quarters and freeze for later as well.
very yummy. i cut the sugar in half so only 1/2 cup of each and used whole what flour and they were still delicious. because of past surgeries, i have very low milk supply but i do notice a difference when i eat a whole bunch of these. and i really hope they are ok for my kids to eat because they love them too!
I'd give this 5 stars if the recipe had worked well the first time. As it is, it has two problems: (1) WAY too sugary, and (2) WAY too liquid; I put 15 tablespoon-sized cookies on a tray and they melted together into 1 big cookie. To cut down the sugar shock and preserve the flavor: Instead of 1 cup sugar and 1 cup brown sugar, use 1/2 cup sugar, a couple tablespoonfs of honey, and 1/2 to 1 teaspoon of stevia powder (1/2 teaspoon is approximately the sweetness of 1 cup sugar, but it's greatly diminished in baking). Combine the water and vanilla and dissolve the stevia powder in it before adding the flax meal. You can also cut down the chocolate chips because they aggravate uterine fibroids, but keep in mind the chocolate chips also contribute to the sweetness. To prevent runniness while baking, add 1/2 cup more flour to the recipe. I use this modified recipe cut in half to make 2 dozen cookies.
I have made this recipe many times! I love the cookies and they have become a huge part of my breastfeeding journey! They are easy to make and you can play around with the ingredients a bit (alter how much flax and Brewers yeast you add) The only thing I would advise to anyone making these cookies for the first time, you will want to have equal parts of water and flax seed. So it you use 3tbs. Flax seed You will use 3tbs. Water Cheers mommas!
I am a new mum and I tried to make a simpler version of these lactation cookies. They didn't taste very good. But this recipe although not healthy. Really yummy!! Don't know if they work yet but I'm sure they will as they have heaps of Brewers yeast in it. But the sugar and choc chips make them taste like a normal choc chip cookie!! Well worth it!
I thought these were fantastic. I did not realize the recipe called for flax meal as opposed to ground flax when making my grocery list, so I just made do without the water and the soaking step. I added the ground flax into my dry ingredients. I personally found the slightly hearty texture to be fantastic. I always slightly undercook my cookies the keep them soft and these didn't fall apart and were perfectly chewy when I baked the from cold dough for 13 minutes.
These really help boost your milk supply, they taste okay. Based on the comments it is the amount of water in the recipe that's makes it come out more like granola then cookiescalthough I prefer it that way