LACTATION COOKIES
These cookies are great for breastfeeding mothers! They are moist and super yummy and they help boost and/or maintain milk supply. And yes, husbands can eat them too! I have to hide these from my hubby when I make them! The brewers' yeast, wheat germ, flax seed, and whole oats are why these cookies help with milk supply for lactating mothers. Don't skip those ingredients!
Provided by kfwarden
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flaxseed with water in small bowl and let soak for 5 minutes.
- Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture.
- Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough.
- Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.
- Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 21.3 g, Cholesterol 30.6 mg, Fat 7.5 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 4.3 g, Sodium 107.4 mg, Sugar 11.2 g
PEANUT BUTTER LACTATION COOKIES
a combination of this recipe: http://www.recipezaar.com/192346 and that recipe: http://allrecipes.com/Recipe/Peanut-Butter-Oatmeal-Cookies/Detail.aspx The peanut butter helps hide the tase of the brewer's yeast and adds protein.
Provided by sarah cassill
Categories Drop Cookies
Time 15m
Yield 2 dozen
Number Of Ingredients 14
Steps:
- Heat oven to 350.
- Combine water and flax, set aside.
- Cream peanut butter, shortening, and butter. Add brown sugar and continue creaming. Add vanilla and eggs, one at a time. Add Salt, baking soda and brewer' yeast, mix well. Stir in flour. Add oats (you may need to switch from a mixer to a wooden spoon at this step). Stir in chips. Drop by spoonfuls and bake at 350. (how long will depend on how big you make the cookies, I make them huge and bake for about 15 minutes).
- Makes a LARGE batch.
Nutrition Facts : Calories 5642, Fat 322.9, SaturatedFat 111, Cholesterol 500.3, Sodium 4429.8, Carbohydrate 577.6, Fiber 61.1, Sugar 299, Protein 147.1
LACTATION COOKIES
Know a new mom that needs a boost? Gift these, uh, stimulating cookies. She'll be thankful for the thought and the homemade snack.
Provided by Food Network Kitchen
Time 40m
Yield 12 cookies
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Pulse the oats in a food processor until roughly ground. Add the flour, Brewer's yeast, flaxseeds, baking powder, cinnamon and salt. Pulse until combined.
- Whisk together the banana, egg, oil and vanilla in a large bowl until smooth. Add the brown and granulated sugars and stir to combine. Fold in the flour mixture until just combined. Add the carrots and cherries and stir until just combined.
- Use a 1/4-cup ice cream scoop or large spoons to scoop out 12 mounds of batter onto the prepared baking sheets, about 1 1/2-inches apart. Bake, rotating halfway through, until the cookies start to brown on top, 15 to 16 minutes. Eat warm or at room temperature. The cookies can be stored at room temperature in an airtight container for up to 5 days.
PEANUT BUTTER CHOCOLATE CHIP LACTATION COOKIES
I would be lying if I said I have never sat in my walk-in pantry, eating spoonfuls of peanut butter. I found a lot of recipes for chocolate chip lactation cookies, but didn't find a lot of recipes for peanut butter lactation cookies. Here is my recipe that marries the best two kinds of cookies on earth with those lactogenic ingredients of flax seed meal, brewers yeast and oatmeal. Some peanut butter cookie recipes don't use flour; this one does. You can of course freeze the dough so you can easily replenish your cookie jar on a daily basis with freshly baked peanut butter chocolate chip lactation cookies.
Provided by Naho3300
Categories Chocolate Chip Cookies
Time 1h15m
Yield 33 Cookies
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- Mix the flax seed meal with the water and have it sit for about 5 minutes. While waiting for the flax seed meal to get goopy, combine the butter, brown sugar, eggs and vanilla extract until it's mixed well. (If you have a stand mixer, make sure to dig up the butter that gets stuck at the bottom of the bowl.) Add the flax seed meal and water goop to mixed wet ingredients (after the 5 minutes has passed) and mix well.
- In a separate bowl, mix together the flour, brewer's yeast, salt, baking soda and baking powder. After mixing, slowly add them to the wet ingredients and keep mixing until well combined. After the light brown dough becomes smooth (well mixed) add in the peanut butter.
- After mixing in the peanut butter, add the oats, chocolate chips and peanut butter chips. You can of course add more chips to your liking.
- Roll the cookie dough between your palms. (Since there is peanut butter in the dough, it won't stick onto your hands as much as regular chocolate chip cookie dough.) Make each ball about 1.5 times bigger than a golf ball. Place the ball of dough on parchment paper placed on a cookie sheet (or a lightly greased cookie sheet) and smash it down a little so it becomes a 1/2-inch thick disk. Leave some room between the disks (about 1.5 to 2 inches) so the cookies won't bake into each other. Repeat for the rest of the dough.
- Place the disks of dough in the oven and bake at 350 degrees. Bake for about 10 - 15 minutes. (Keep an eye on the cookies. Of course, the baking time depends on the actual size and thickness of your dough and your oven. I usually bake these without turning on the convection.) Cool for 3-4 minutes.
- You can freeze the dough. Make the disks of dough (per the above instructions); line them on wax paper or parchment paper (on a cookie sheet). You can place them close to each other since they will not be going in the oven. Place the disks in the freezer. After all the disks freeze, throw them in a freezer safe air tight bag.
Nutrition Facts : Calories 299.4, Fat 17, SaturatedFat 7.4, Cholesterol 26.1, Sodium 239.7, Carbohydrate 33.6, Fiber 2.4, Sugar 21.6, Protein 6.3
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