Hi guys, Thea here. So, I finally had my baby and her name is Isabella Florence Zobel. She came into this world 9 days early and ready to meet us! She is a sweetheart and we are very much in love with her. If you don't know, newborns need to eat every 2 to 3 hours. Sometimes they even eat every hour and a half, as I experienced in our second week. And I am exclusively breastfeeding.
While breastfeeding seems like it should be second nature, it is a learned skill on both my part and her part and can be exhausting. It took us a few days to get the hang of it. Similar to when you are pregnant and need to focus on eating well and often, breastfeeding nutrition is the same. It is really important to stay hydrated and eat the right amount of calories. Because breastfeeding can burn a lot of calories! When you know you need to be eating more than you usually do, you also want to be eating the right foods for your milk production. And everyone's breast milk production varies. You can increase your milk supply by feeding or pumping frequently and eating specific foods. And what foods do I really want to eat? Cookies of course!
So I figured out a way to combine some of the top ingredients for milk production into a cookie. They are delicious and are a perfect snack while feeding your little one; or for those late night sessions where you just need something tasty, nutritious, and to help you stay awake and happy while breastfeeding. The recipe also includes a variation for making them gluten free because I am gluten intolerant. I started with banana for the base of the cookie because they are high in calcium, iron, and have enough calories for you. I also included oats because they are also high in iron as well. If you have low iron this can decrease your milk supply, so eating foods rich in iron can potentially increase your milk supply. I chose to use dark chocolate chunks because since I started breastfeeding I have been craving chocolate! However, cow's milk is not best for your baby because an infant cannot digest cow's milk very well. So to avoid dairy I used a chocolate that has no milk in it such as dark chocolate instead of semisweet or milk chocolate. I used walnuts which are high in omega-3 providing a good fat for you and your developing baby. And I chose raw honey to sweeten the cookies and add some extra antioxidants for you! These healthy Lactation Cookies are so delicious I find myself eating them for breakfast, throughout the day, and especially late at night!
1/2 cup (113 grams) organic salted butter, softened
1 organic large banana
113 grams (1/2 cup) organic cane sugar
57 grams (2 tablespoons plus 2 teaspoons) organic raw honey
1 teaspoon organic vanilla extract
2 organic large eggs
269 grams (2 cups plus 2 tablespoons) organic all purpose flour
113 grams (1 cup plus 2 tablespoons) organic oats
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon organic cinnamon
71 grams (1/2 cup) organic dark chocolate chunks
85 grams (3/4 cup) organic walnuts, chopped
Method Preheat the oven to 375°F.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, banana, sugar, honey and vanilla extract and mix on low until combined. Add the eggs and mix just slightly.
In a separate bowl, add the gluten free flour, oats, baking soda, sea salt and cinnamon and whisk together.
Add the dry ingredients into the mixing bowl and mix on low until you have a cookie dough. Add the dark chocolate chunks and walnuts and mix to combine.
Form cookies into round disks that are about 2 1/2-inches in diameter.
Bake for 11 minutes or until puffy and set.
Store in an airtight container for up to 7 days.
Gluten Free - Use gluten free oats. Replace the all purpose flour for 285 grams (1 3/4 cups plus1 1/2 tablespoons) organic gluten free flour blend.
High Altitude – bake at 375°F for 8 minutes or until puffy and set.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!