Yup, you read that correctly. This blog post is all about my recipe for lactation cookies! And no, I am not pregnant or expecting a child anytime soon. I first made these over a year ago for a friend who had just had a baby and was constantly hungry. I can’t recall how I stumbled across the concept of lactation cookies, but Richard is very glad I did. (Jump to Recipe)
For those of you who don’t know what lactation cookies are, it’s pretty simple. No, they do not cause you to lactate. 🤣 They’re just a cookie packed full of really good ingredients that can help sustain you for a long time. They’re called lactation cookies because breastfeeding moms are burning a lot of calories, so it can be handy having something nice like this on hand – kinda like protein balls. Richard and I would often grab one on the way out the house in the morning when we didn’t have time for breakfast. The oats and protein in them help sustain you for a while.
The original recipe that I based my version on is by How Sweet Eats. I converted it to grams and then tweaked the ingredients a bit. Her original recipe called for ‘brewer’s yeast’, which was the only thing I couldn’t find. My local health food store doesn’t stock it, beyond some pricy capsules. It’s not an essential ingredient, but adds some nutritional value (for those of us actually lactating). If you can find it, feel free to add! Oh, and please don’t confuse this with nutritional yeast. They are very different and the latter will make your cookies taste like cheese. 😂
One of my favourite things about this recipe is that it can be tweaked so much. I tend to call this my ‘kitchen sink’ cookie recipe, since I see it as an excuse to use up leftover ingredients. (Hence, everything but the kitchen sink).
Don’t have almond butter? Use peanut! Don’t have enough oats? Substitute some shredded coconut instead! No chia seeds? Throw in some sesame! I’m pretty sure I’ve never made the exact same batch twice. These cookies are pretty darn forgiving, so go nuts. And I mean that literally, add nuts!
The only thing I definitely use each time (besides some portion of oats) is cranberries. There’s just something about the tangy flavour that helps cut through the sweetness of the other ingredients, which I think is wonderful. I’ve tried other things, but always come back to cranberries.(more…)