A dear friend who was also a lactation consultant shared this recipe when my youngest was born. She said it wasn’t necessarily going to help with milk production but would help nourish me in the postpartum. Now as a midwife this is my favorite cookie recipe. It’s flexible to sub things in/out of it and can be made vegan but subbing in a flax egg and subbing dairy free butter.
More Milk Cookies
1 1/4 sticks butter OR 4T butter and 1 cup peanut butter (or almond, sunbutter etc)
1/2 cup brown sugar
1/2 cup sugar
2 tsp vanilla
3 cups rolled oats
1 1/4 tsp baking soda
1 cup almond meal or whole wheat flour (or 3/4 cup GF sub flour )
1 cup dark choc chips or chopped walnuts or sundrops (whatever!)
Cream together sugars and fats. Add in eggs and vanilla. Stir in oats (i sometimes pause here for an hour or more so the oats can soften), flour/meal, and baking soda. Stir in add-ins. 375 oven, one-inch balls on ungreased sheet to bake 8-10 minutes (until golden brown). They will be a bit soft as you transfer to cooling rack, then firm up. Can also roll into log, freeze, and cut off slices to bake as needed.