Tanya Smith

Acupuncturist and Traditional Chinese Medicine Practitioner

Cultivate the soil before planting the seed

The “Still Eating For Two” Lactation Cookies

lactation cookiesWhen 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

  • Servings: 24 cookies
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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


  1. Preheat oven to 350F.
  2. Whisk together the first 6 (dry) ingredients. Set aside.
  3. Cream butter and sugar. Add eggs and vanilla.
  4. Add the dry ingredients to the butter/sugar mixture and mix thoroughly.
  5. Add in dried fruit, seeds and chocolate chips and stir until combined.
  6. Drop tablespoon sized balls on a baking sheet and bake at 350F for 12 minutes or until lightly browned.

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