When our first baby was born, my sister-in-law, Bronwyn, came to stay with us to help us adjust to life with a new baby. She made our lives beautiful, taking care of our daily needs so we could stay in bed and rest and marvel at the new baby. It was a magical time!
One morning, she brought us some freshly baked, warm out of the oven cookies and I have never enjoyed a cookie more. We named the cookies after her and now the kids are 4 and 7 and we still enjoy “Bronwyns” every once in a while!
This recipe for lactation cookies is based on the original Bronwyn recipe with some nutritional tweaks for a lactating mom. The brewer’s yeast, ground flax and oats contain essential nutrition to help support lactation. This version of the recipe was created with all of that lovely postpartum love-vibe in mind. Deliciousness for body and soul, from me to you!
Still Eating for Two - Lactation Cookies
2 cups red fife whole wheat flour (make it gluten free using all purpose gluten-free flour mix)
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
2 Tbsp brewer’s yeast
1 cup butter or coconut oil
1 cup coconut sugar
2 large pastured eggs
1 tsp vanilla extract
2 cups large flake oats
2 Tbsp flax seed meal
2 cups raisins and/or dried cranberries
1 cup unsalted pumpkin or sunflower seeds
1 cup chocolate chips
- Preheat oven to 350F.
- Whisk together the first 6 (dry) ingredients. Set aside.
- Cream butter and sugar. Add eggs and vanilla.
- Add the dry ingredients to the butter/sugar mixture and mix thoroughly.
- Add in dried fruit, seeds and chocolate chips and stir until combined.
- Drop tablespoon sized balls on a baking sheet and bake at 350F for 12 minutes or until lightly browned.