By Doraine Bailey, MA, IBCLC
Any food that is high in soluble fiber can help support a mom’s milk supply and overall health. In this recipe, these are the oats, dried fruit, nuts, ground flax seeds and chia seeds.
These cookies make a good substitute for other snack foods.
Starting with a basic oatmeal cookie recipe, you can add extra sources of fiber and vary other ingredients to tempt your tastebuds or accommodate dietary restrictions like dairy or gluten!
Make a double batch of dough, freeze half of it in 2” wide rolls, and then just cut and bake whenever you need more!
Oatmeal Cookie Variations
for Breastfeeding Moms
2 c. flour – whole wheat pastry or any combination of flours (if you’re using gluten-free flours, add 1 tsp of xanthan gum)
1 teaspoon baking soda
1 teaspoon salt
1 cup fat – butter, coconut oil, margarine, liquid oil, almond butter, whatever you prefer
1 cup brown sugar
2 eggs (or 2 TBSP chia seeds or ground flax meal soaked in 1/3 c. water)
1 teaspoon vanilla extract
2 cups rolled oats (regular or quick)
½ cup ground flax seeds
1 cup chocolate chips
2 cups any combination of dried fruits, nuts, and seeds
In a small bowl, mix together the flour(s), baking soda and salt. In a large mixing bowl, mix together the fat and sugar until creamy. Mix in the eggs or soaked chia seeds and then the vanilla.
Completely mix in the dry ingredients from the small bowl, then mix in the oats, flax, chocolate chips, and fruits and nuts.
Refrigerate for a couple of hours, or make into 2” wide rolls of dough on plastic wrap and freeze until ready to bake.
When ready to bake, drop walnut-sized balls on to cookie sheets about 2” apart.
These cookies will not spread much. Bake at 350 for 15 minutes or until golden brown.
Remove from the baking sheet and let cool on the rack. After baking, you can also freeze the cookies for later.