Whether you’re trying to maintain an adequate milk supply, keep hunger at bay, or fuel your body with a nutritious snack, these chocolate chip lactation cookies are a delicious addition to your daily eats.
Hi, mamas. Let’s talk breastfeeding. Specifically, milk supply. Although I’m not a lactation consultant (but currently work with one), I’ve been exclusively breastfeeding my baby for almost four months. In the coming weeks, I plan to write a lengthly post about my journey thus far, including how I schedule Wilson’s daily feeds and how often I’m pumping. Thankfully, long gone are the days of cluster-feeding, painfully chapped nipples, and multiple night-time feeds. But with acquiring any new skill, there’s a learning curve. And when it comes to breastfeeding, co-learning is at the focal point.
An emotional and physical journey
Nowadays, breastfeeding feels natural, (mostly) effortless, and enjoyable. Our intimate bond is something I look forward to. After all, it’s a reprieve from the hurriedness of everything else. It’s a privilege and honor to breastfeed, knowing I’m giving my baby ideal nutrition, important antibodies, and more. This phenomenon is not lost on me. If you’re considering breastfeeding, as I was during my pregnancy, there is plenty of research to prove the efficacy of nursing. And when the going gets tough — because it certainly does — its benefits provide constant reinforcement and motivation.
Truthfully, breastfeeding isn’t a walk in the park. Over the last four months, I’ve dealt with everything from a poor latch to clogged ducts and mastitis. At times, it has felt isolating and time-consuming. To this day, there are moments when it still feels this way. And when it’s hard (baby is fussy, my let-down is slow, etc.), I want to throw in the towel. A mantra of sorts, I often remind myself that I don’t have to do this, I get to do this.
I’ve learned that breastfeeding requires dedication, persistence, and perseverance. It’s about being regimented while simultaneously, adaptable. That said, breastfeeding is an exceptionally personal decision. Ultimately, what’s best for me and my baby is not the same as what’s best for you and yours. Our circumstances are different. There are a variety of factors that affect a mama’s decision to breastfeed, and empowerment is key. You have to do what is optimal for your baby’s health and your mental sanity. Whether you’re exclusively breastfeeding, pumping, opting for formula, or doing a combination of the above, give yourself grace. Just because your sister, friend, or a random mama you follow on Instagram is breastfeeding, it doesn’t mean nursing right for you. In fact, it may not be physically possible — or much more difficult — due to hormonal issues like PCOS, insufficient breast tissue, etc.
All of that said, if breastfeeding is in the cards, maybe you’re wondering how to maintain an adequate amount of breast milk. Maybe you’ve recently noticed a dip in your supply. Or maybe you’re interested in learning more about how the female body produces milk. Robyn Nohling recently wrote a well-researched blog post about breastfeeding, which I highly recommend reading. Kelly Mom is also another incredible website for all-things nursing, and Mother.ly, has helpful breastfeeding content too. Ultimately, there are a few natural ways to boost your milk supply, including nursing frequently (following your baby’s lead), staying hydrated, and eating enough to replenish your energy stores / calories in breastmilk.
While there isn’t robust evidence to prove that galactagogues significantly increase breastmilk production, I have personally noticed a difference in my milk supply when I focus on foods like oats, almonds, brewer’s yeast, and flax. At any rate, these foods are delicious and nourishing — for both you and your baby.
Chocolate Chip Lactation Cookies
- 1 1/2 cups fine almond flour
- 1/4 cup rolled oats
- 1/2 cup coconut sugar (sub: brown sugar or granulated monk fruit sweetener)
- 2 teaspoons brewer's yeast
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 egg
- 1 tablespoon ground flaxseed + 2 tbsp water
- 1/4 cup melted and cooled coconut oil
- 1 tsp vanilla extract
- 1/3 cup chocolate chips
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, mix together your flax egg. Set aside and let the mixture thicken for 3-5 minutes.
- In a large bowl, stir together all dry ingredients: almond flour, oats, sugar, brewer's yeast, baking powder, and cinnamon.
- In another bowl, whisk together all wet ingredients: coconut oil, flax egg, egg, and vanilla extract.
- Pour wet ingredients into dry. Stir until the dough forms. Fold in the chocolate chips.
- Spoon the dough onto your baking sheet, forming 9 cookies.
- Bake for 10-12 minutes, or until the edges have slightly browned.
- Store the cookies in the fridge to preserve their freshness.
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