First of all, no.
No, I am not lactating.
No, I am not pregnant.
I do know quite a few new moms, becoming an aunt twice within the span of two weeks. It was a bountiful Thanksgiving.
I also do not profess these cookies will induce increased breast milk production. There is not much scientific evidence to recommend dietary galactagogues, but I see no harm in eating wholesome cookies packed with whole foods, namely rolled oats, flax seeds, coconut oil, raisins and wait for the kicker: Brewer’s yeast.
While I use nutritional yeast regularly, Brewer’s yeast is entirely different. Both are inactivated yeasts but Brewer’s yeast is byproduct from brewing beer. Both yeasts provide a good dose of both B vitamins and protein although Brewer’s yeast traditionally is high in chromium.
Most importantly, while I like the taste of nooch (nutty/cheesy/tangy), Brewer’s yeast is typically very bitter. I tracked down a debittered Brewer’s yeast at a local health food store (it also appears to be stocked by Bulk Barn, should that interest you) and happily
ranhobbled home to make some mama-friendly cookies.
You wouldn’t really know these were healthy cookies. These taste like a caramel-infused oatmeal raisin cookie. Soft and chewy with a firmer exterior. There is a slight tangy aftertaste that I attribute to the Brewer’s yeast but otherwise my brother and sister-in-law both gave them the thumbs up. No word yet on getting extra milk, though. My brother definitely not.
Did you try new foods when you were breastfeeding?
Vegan Lactation Cookies (Gluten-Free)
Adapted from Detoxinista
2 cups + 1/2 cup rolled oats, divided
4 tbsp ground flax seeds
1/2 cup water
1 cup coconut sugar
1/4 cup debittered brewer’s yeast* debittering may remove the chromium but makes it more palatable
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp sea salt
6 tbsp coconut oil, softened but not liquid/solid
2/3 cup raisins
1. Preheat oven to 350F.
2. Meanwhile, place 2 cups rolled oats in a food processor (or blender) and process until the oats turn into a fine flour. Allow the dust to settle.
3. In a small-medium bowl, combine the flax with the water and allow to sit at least 5 minutes.
4. In a large bowl, mix together the sugar, debittered brewer’s yeast, vanilla, baking soda and salt.
5. Add the coconut oil to the flax seeds and mix until reasonably smooth. Pour this flax mixture into the dry mixture and stir until just combined. Gradually add the oat flour into the mixture, stirring until just combined. Fold in the reserved 1/2 cup rolled oats and raisins.
6. Roll the dough into walnut-sized balls and flatten slightly. Place 1″ apart on a silpat or parchment-lined baking sheet. Bake at 350F for 10-15 minutes until lightly brown and firm on top. Remove from tray and cool on a wire rack.
Makes 24 cookies.
* Brewer’s yeast from beer is not gluten-free but Brewer’s yeast nutritional supplements can be made from either brewer’s yeast or sugar. If made from sugar, it is gluten free. As an example, Bluebonnet Brewer’s yeast is both debittered and gluten-free.