Lactation Cookies

* This post may contain affiliate links. 


Have you ever heard of lactation cookies?

I admit, the first time I heard of these cookies many years ago, I thought they had breast milk as one of the ingredients.

Nope. Not the case.

In actuality, they're cookies eaten to increase milk supply and are full of all sorts of healthy goodness.

A cookie that's good for baby and good for me??? Yes, please! (Really though, you had me at cookie.)

I nursed my babies a total of 89 months. That's nearly 7 1/2 years of breastfeeding.

God designed women's bodies in a miraculous way. Most times, if a mom is exclusively breastfeeding, she will be able to produce sufficient milk for her baby. Sometimes though, she might need a boost in her supply. And who could turn down cookies if they're going to help you feed your baby, right?

These cookies contain galactagogues that are believed to increase milk supply: oats, flaxseed, and brewer's yeast. They have iron, fiber, omega-3, vitamin B, and many other nutritional benefits and healthy calories that are not only good for nursing moms, but the whole family, as well. I still make these cookies for my family, especially during road trips. It gives everyone a bit of a treat during the drive without completely loading up on sugar and helps them stay fuller longer because of the whole grain oats. And if you're looking for an even healthier snack, you can cut back on the sugar, too. In fact, these are so versatile that you can change it up based on what you have on hand. Toss in some extra nuts and seeds, swap the almond butter for peanut butter, increase any of the galactagogues, use semi-sweet or dark chocolate chips, add in some wheat germ, or even substitute all-purpose flour for the whole wheat. My crew isn't crazy about big chunks of nuts in their baked goods, so I pulverize them (the nuts, not the family, ha) in my food processor. That way we still get the flavor and nutritional benefits.

The cookies are soft, but dense, and full of flavor. They freeze beautifully (both raw and baked) and are a perfect gift to take to a new mom to help her boost her milk and give her a healthier snack to grab during those crazy first few weeks with a newborn. The recipe makes about 4 dozen, so there's plenty to share with the new mama and some leftover for yourself.

Or just do what I do and make a double recipe. Because if your family is anything like mine, these cookies won't last long.




Lactation Cookies
Ingredients:
1 1/2 cups whole wheat flour                   
1 teaspoon baking soda                                       
1 teaspoon cinnamon                                     
1 teaspoon salt                                                 
3/4 cup almond butter (or peanut butter)                               
1/2 cup butter, softened                         
1/4 cup sugar                                         
1/2 cup brown sugar                               
1 teaspoon vanilla extract
3 tablespoons brewer’s yeast
1 cup milled (ground) flaxseed
1/3 cup water
2 eggs
1 cup chopped nuts
1 cup chocolate chips
1 3/4 cup rolled oats

Directions:
1. Sift flour, baking soda, cinnamon and salt in a bowl.
2. In a large bowl, beat peanut butter, butter, sugar, brown sugar, vanilla, brewer’s yeast, flaxseed, and water until creamy.
3. Mix in eggs.
4. Gradually beat in flour mixture.
5. Mix in nuts and chocolate chips. Slowly mix in oats.
6. Place tablespoon-sized balls of dough (I use a cookie scoop) onto ungreased cookie sheets and lightly press down each ball.
7. Bake 12-13 minutes at 350°F.


Recipe adapted from Kathleen Major, PNP, RN.

* Some of the links in the content above are affiliate links. If you click on a link and purchase an item, I may receive an affiliate commission. Regardless, I recommend products or services that I have used personally and all the text and opinions are my own. I am disclosing this in accordance with the Federal Trade Commission's 16 

Dark Chocolate Cherry Granola

Dark chocolate cherry granola.

The name itself sounds like a decadent dessert.

And while you could definitely enjoy a bowl of it for dessert (ooh, or on top of a scoop of ice cream), we like to eat ours for breakfast. I mean, anytime you can have chocolate for breakfast it's good, right?

The sweetness of the cherries is balanced by the bitterness of the chocolate.Toss in some almonds for good measure, and you've got tasty, crunchy, granola goodness.

I cut my cherries in half to keep everything uniform in size and because the kids especially don't like the large pieces. This time I also used dark chocolate chips instead of chopping a bar, so I cut those in half, too. Of course, you could save yourself some time and work and just simply toss in the cherries and chocolate as is. But if you have picky, big-chunk-disliking kiddos, you might want to give your add-ins a chop. 

Either way, this granola is worth the work.

Dark Chocolate Cherry Granola

Ingredients:

5 cups old-fashioned oats
1/2 cup slivered almonds 

2/3 cup honey
1/3 cup coconut oil 
1/2 cup peanut butter
2 teaspoons cinnamon
1 tablespoon vanilla
1 cup dried cherries

3/4 cup chopped dark chocolate pieces

Directions:

1. Place oats and almonds in a large bowl.

2. In a glass measuring cup or small bowl, combine the honey, coconut oil, and peanut butter. Microwave for one minute; whisk. Microwave an additional 30 seconds, or as needed, to melt everything and allow it to combine smoothly. (Can also be melted on the stove in a small saucepan.)

3. Stir in cinnamon and vanilla. Pour over oats and almonds and mix to coat. (I use a spatula.)
4. Spread granola in an even layer on a rimmed baking sheet. Bake at 275°for 20 minutes. Stir and bake for an additional 10 minutes. Let cool completely before mixing in dried cherries and chocolate. Store in an air-right container. 

 

Peanut Butter Cup Granola

We have been obsessed with homemade granola ever since making this version in the crock pot years ago. I've since switched my method to cooking in the oven, and it is just as delicious.

With a family of 7, you can imagine that granola doesn't last long (actually, nothing lasts long with a family of 7, ha), so I like to make a lot at one time. I usually make 3 types. While one is in the oven, I prepare another. This way, I'm reusing the dishes without having to wash everything, and since most of the ingredients are the same, I have those out already too. It saves me time and streamlines the process. In less than 2 hours, we can have a ton of granola and a clean kitchen. The most difficult thing is trying to decide which kind to make!

It's no secret that we love the combination of peanut butter and chocolate. I mean, homemade Butterfingers made with a crazy ingredient, a decadent peanut butter brownie torte, rich and creamy peanut butter pie, these peanut butter bars which is one of our absolute favorite desserts, homemade Girl Scout peanut butter patties, and a cool and creamy peanut butter cup ice cream cake, anyone? All delicious, yes, but did you notice a theme? They're all desserts. And while I could totally enjoy a peanut butter bar any time of the day, it's probably not the best idea. This granola though is completely acceptable as a breakfast food! Sure, it has a bit of chocolate and chips, but it's still better than those sugary cereals, and it keeps you full longer. Sounds like a good compromise to me. Besides, the kids always think I'm making no bake cookies when this granola is cooking, because it smells exactly the same. So, it's still kinda like eating cookies for breakfast, ha.

I have been working to perfect this recipe for a while. Each time I'd make it, I'd tweak it to make it just a little bit better until we got to this. It is bursting with peanut butter flavor with a hint of chocolate. Of course, with any granola recipe, it's easy to change it to meet your tastes. Leave out the cocoa powder for a pure peanut butter version or don't add the chips for a more subtle peanut butter flavor. I use Reese's brand of baking chips to give it more of a true peanut butter cup flavor, but any brand will work.
 
Of all the granolas we make, this is the kids' favorite. I hope you like it as much as we do.

Peanut Butter Cup Granola

Ingredients:

5 cups old-fashioned oats

1 cup peanut butter

3/4 cup honey

1/4 cocoa powder

1 teaspoon vanilla extract
1 cup peanut butter chips

Directions:

1. Place oats in a large bowl.

2. In a glass measuring cup or small bowl, combine the honey and peanut butter. Microwave for one minute; whisk. Microwave an additional 30 seconds, or as needed, to melt everything and allow it to combine smoothly. (Can also be melted on the stove in a small saucepan.)

3. Stir in cocoa powder and vanilla. Pour over oats and mix to coat. (I use a spatula.)
4. Spread granola in an even layer on a rimmed baking sheet. Bake at 275°for 20 minutes. Stir and bake for an additional 10 minutes. Let cool completely before mixing in peanut butter chips. Store in an air-right container.

Tasty Tuesday: Crock Pot Granola

My mom first made this granola recipe back in February and had me try it. It was so good that I got the recipe from her and made it a couple days later.

We've been making it ever since.

Leighton keeps a jar of it at work and eats it by the handful. The kids like it with milk. I mix mine with Greek yogurt.

It's great eaten as a snack or as a meal, because it's healthy and filling. Oh, and delicious.

And as a bonus? It's so much cheaper than buying it from the store. And did I mention that it's easy to make?

Honestly, if you like granola, you need to give this one a try!

Crock Pot Granola

Ingredients:

5 cups old-fashioned rolled oats
1/2 cup slivered almonds (I pulse mine in the food processor a bit, because we don't like large pieces.)
1 cup raw pumpkin seeds 
1/4 teaspoon salt
1/2 cup ground flax seed (optional)
2/3 cup honey
1/3 cup coconut oil 
1/2 cup peanut butter
2 teaspoons cinnamon
1 tablespoon vanilla
1 cup raisins or craisins

Directions:

1. Lightly grease the crock-pot with oil. Add the oats, almonds, pumpkin seeds, salt, and ground flax seed, if using.
2. In a large measuring cup or small glass bowl, combine the honey, coconut oil, peanut butter, cinnamon, and vanilla. Microwave for one minute, stir and microwave an additional 30 seconds, as needed, to melt everything and allow it to combine smoothly. (Can also be melted on the stove in a small saucepan.)
3. Pour the liquids over the oats in the crockpot and stir well to thoroughly coat. Place the lid on the crockpot, leaving it slightly vented. Cook on HIGH for about 2 hours, stirring every 30 minutes.
4. Stir in the dried fruit right at the end. Spread the granola across a large baking sheet and let it cool before transferring to an airtight container. It fills a half-gallon mason jar.

Recipe adapted from Barefeet in the Kitchen.

Tasty Tuesday: No Bake Cookies

It's that time of year again - time to spend an entire day baking, baking, and more baking! I love making all these goodies and sharing them. I get a few bites here and there, but am not tempted to eat every single morsel!

We were able to make 5 tins and 2 huge plates full of goodies to spread some holiday cheer. And we still have waaaayy too many left in the house. Trust me, the kids are not complaining (either is the husband, for that matter.)

This picture might remind you of the one from last year. Some of the lineup is the same, but we decided to change it up a little bit. We made spritz cookies in green Christmas trees and red ornaments, snickerdoodles, chocolate chip oatmeal cookies, no bake cookies, fudge, white chocolate & milk chocolate-covered pretzels and Oreos (both regular flavor and Very Berry), sour cream cookies, and brownies. 

This year, I decided to take a few weeks to highlight some of the recipes we made.

First up - no bake cookies! You are not going to find many cookies that are easier to make than these. And they're seriously good. They don't look very appetizing, but looks can be deceiving. 

 Dump some sugar, cocoa powder, butter, milk, and salt into a pot.

 Bring to a boil and be amazed by the bubbly goodness.

 Add peanut butter, vanilla, and oats and stir, stir, stir.

Immediately plop some of the mixture onto wax paper. The gooeyness will just slide right off while it's still warm. 

It's totally ok if some bits randomly fall. It's the perfect way to sneak a taste!

As the cookies cool, they will harden, making it possible to pick them up.

See what I mean? They're not very pretty, but who cares! The peanut butter and chocolate flavors blend into complete yumminess and the oatmeal gives it a bit of texture. Alyssa, Zac, and I love these cookies; Leighton and Jake, not as much. It's a good thing we have many other options for them to choose!

Don't forget to check back next week as we continue with our Christmas baking recipes.

No Bake Cookies
Ingredients:
2 c white sugar                                                  1 pinch salt
3 tbs unsweetened cocoa powder                    3 c quick cooking oats
1/2 c butter                                                        1/2 c peanut butter
1/2 c milk                                                           1 tsp vanilla extract

Directions
1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by tablespoon onto waxed paper, and let cool.


Linked to Watcha Making Wednesday.