First, thank you so much to all of you who emailed or commented on my instagram with advice on how to boost my milk supply. I read all 118 comments and was so encouraged and motivated to keep my breastfeeding journey going!
– Seek a lactation consultant
– Join your local La Leche League
– Eat oatmeal every morning for breakfast
– Drink Mother’s Milk Tea, dark beer, apple juice and lots of water
– Vitamins & Herbs: More Milk Plus, Fennugreek, Brewers Yeast, Flax Seed
– Nurse and pump often
– Make sure to eat enough protein throughout the day
– Get lots of skin to skin time
– Reglan (prescription required)
– Visit KellyMom.com
– Lactaction cookies
On to the sweet stuff – lactation cookies! I have tried half a dozen recipes so far and most of them seemed to leave a bitter after taste. After lots of trial and error I finally found one that I was able to slightly adapt to make it perfect!
Adapted from How Sweet Eats
3 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
4 tablespoons brewers yeast
3 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons organic unsalted butter
4 tablespoons organic coconut oil
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
Preheat the oven the 350 degrees. In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.
Scoop the dough into 1-inch rounds and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.