Before I launch into this post, I feel compelled to state that I am hesitant to call this recipe a “lactation cookie” recipe, even though it is based on the standard lactation cookie principles (sans brewers yeast). Firstly, there’s a deliciously unusual cookie flavour profile made up of low-sugar, gluten/dairy-free ingredients and a recipe that’s customisable… and thus is suitable for almost anyone, regardless of lactating status.
Secondly, my friend Malin Randeniye (a qualified dietician+food expert+ editor at GF Glutenfri Matglädje) points out that the efficacy of lactation cookies is scientifically “unproven” when it comes to improving milk supply. She does believe, however, that it is certainly true that breastfeeding mamas require extra energy to produce sufficient milk… and energy in the form of something wholesome is never a bad thing, right?
I made a batch of these cookies before Oliver was born & froze them in advance in order to have postpartum snacks on hand, and I was asked for the recipe some weeks ago. I finally have a chance to share it now, and though I have not had the chance to test every customised variant, this recipe is inherently IQS-friendly, gluten-free & dairy-free, should be pretty straight-forward to make 100% plant-based too*.
Oh, and it doesn’t contain brewers yeast either, for those who struggle to find a supplier or don’t like the taste.
In other news, I seriously cannot believe we are days from midsummer! Where has the first half of 2016 gone? Right now I’m in the midst of trying to reclaim a modicum of mindfulness as I participate in #josefinesmeditationsutmaning; a 21-day meditation challenge (and y’all know how I love my meditation challenges!) hosted by amazing Josefines Yoga. We’re 10 days in, and I haven’t managed to do every challenge everyday, but what I have done has been impactful in a noticeable way… immediately.
I have also had the opportunity to do a little more yoga recently (including at the recent Juice och Yoga med Kenwood event at Elements Spa), with Oliver as my trusty, smiley, gurgly yoga mat sidekick! 😀
And on that note, happy International Yoga Day, yoga-loving friends!
❤ MM xx
*Tahini could be used in place of almond butter & oat milk in place of almond milk for a nut-free alternative, though I cannot vouch for the taste.
CHOCOLATE & FENNEL LACTATION COOKIES
1/2 tsp fennel seeds, ground with mortar & pestle
1 tsp cinnamon
250 ml buckwheat flour
1 tbsp ground flaxseeds
1/2 tsp baking soda
A tiny pinch of salt
125 ml gluten-free oats
90 ml desiccated coconut
90 ml almond flour
35 ml almond butter
90 ml coconut oil, melted
50 ml rice malt/maple syrup (OR 2 extra tbsp almond butter)
1 organic, free range egg (OR 1 tbsp cornstarch mixed with 2.5 tbsp cold water)
1 tsp vanilla extract
1-2 tbsp almond milk*
150 ml chopped dairy-free dark chocolate (I used 90%)
- Preheat oven to 190°C (or 180°C fan).
- In a medium mixing bowl, mix coconut oil, rice malt syrup, almond butter, egg/corn starch egg, almond milk and vanilla extract.
- In a separate bowl, mix the flours, oats, coconut, ground flaxseeds & fennel seeds, cinnamon, salt and baking soda.
- Combine the dry mixture with the wet mixture. Add a little extra almond milk if necessary to bring dough together.
- Gently stir in chopped chocolate.
- Scoop 12 tablespoons full of the dough onto a baking parchment-lined tray and pat into cookie forms, spacing the cookies out evenly. Repeat process with second tray.
- Bake each tray of cookies for 8-10 minutes.
*If dough is too crumbly, almond milk will bring it together. Just be sure to add only the smallest amount at a time.
*Cookies can be cooled after baking and frozen for eating later on; a perfect treat to prep before your baby arrives!