Since I've been out of town this week for work, I made a big batch of lactation cookies to take with me to help me keep my milk supply up since I have to pump the entire time I'm gone to replace the milk Alan uses. I know it sounds crazy, but they really do work! They're also full of things that are super good for you and taste great so they're also great if you just want to eat them and don't need to improve your milk supply.
1 cup self rising wholemeal flour (if you have plain flour, add 1/2 tsp baking powder)
1/2 cup coconut oil
3/4 cup brown sugar (if wanting to reduce sugar, you could try just 1/2 cup)
2 tablespoons flaxseed meal Did you know that 1tbs mixed with 3tbs water can be used as an egg substitute? Who knew!
2 tablespoons of water
1 tablespoon vanilla
1 teaspoon cinnamon
1-2 tablespoons of brewers yeast (do not substitute with bakers yeast or any other yeast).
1/2 teaspoon salt
1 & 1/2 cups oats
1/2 cup chocolate chips I used carob chips, which have a slight coffee flavor to me. This is my first time using them and they are now a permanent chocolate substitute in my house
Preheat oven to 325 degrees.
In a large mixing bowl, cream the butter and sugar then add the egg and vanilla. Mix well.
In a separate bowl, combine the flaxseed and water, let sit for a few minutes before adding to mix.
Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.
Finally, stir in the oats and your additional ingredient.
Make the biscuits (I use a desert spoon as a rough size guide) and place them onto a lightly greased or lined baking tray. Flatten them a little with your fingers or a spatula – if you like a soft centre, don’t squish them down too much. If you like you can just make them into balls – I do this and love the soft centre!Bake for around 10-12 minutes depending on how well cooked/crunchy you like your biscuits – I prefer them a little soft and lightly cooked.