So, I’ve got news … James and I have welcomed our first baby, Cora Rose. She is absolutely delightful and keeps us busy 24/7. I haven’t been cooking much (thankfully!) because my mother has kindly flown down to stay with us for 6 weeks to help out. To help with my milk supply, I started buying lactation cookies at my local midwife centre. They costed about $1 per cookie so it really started adding up when I was eating several a day.
According to the packaging on the lactation cookies, the key ingredients were brewer’s yeast (not the same as normal yeast!), oats and flaxseed so here’s a little recipe that combines a basic chocolate cookie recipe with these additional ingredients. It makes about 40 cookies roughly. It’s so yummy even my non-lactating friends have been eating it. And well, as my midwife says, it’s a good excuse to eat chocolate!
Prep time 20mins
Bake time 10mins
1 tbsp flaxseed meal
120g unsalted butter, softened
50g brown sugar
80g plain sugar
1 tsp vanilla essence
140g plain flour
2 tbsp brewer’s yeast
1/2 tsp baking soda
1/2 tsp salt
135g rolled oats (I used instant because it’s finer)
130g dark chocolate chips
Preheat oven to 180C.
Mix the flax seed meal and water in a small bowl and let it sit for 3-5 minutes.
In a large bowl, beat together the butter, sugar and brown sugar until mixed well.
Beat in the egg, flax seed mix and vanilla.
In another large bowl, sift together the flour, brewer’s yeast, baking soda and salt. Then gradually mix this into the wet mixture.
Stir in the oats and chocolate chips.
Scoop approximately 1 tbsp lumps onto a baking sheet and bake for approximately 10 minutes or until golden brown.
Let it set for a few minutes to cool before serving.