NEW Mama Cookies

I’ve always loved finding ways to care well for new mamas. In those early days with my first little one I learned very quickly that showers felt like a monumental tasks, getting laundry done felt impossible and the sweet meals delivered by friends were a saving grace, but I really needed to find more convenient ways to get nutrient dense snacks in my belly all the time! Breastfeeding hunger is REAL! When a friend shared that she had started ordering these lactation style cookies online for her milk supply, I knew I had to find a way to make them myself. After trying a bunch of different recipes, This is the combo that made me happiest, so it fills me with so much joy to finally share it with you!

NEW Mama Cookies

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• Author: Becky Glaze
• Total Time: 34 minutes
• Yield: 2 – 3 dozen 1x
• Diet: Gluten Free

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Description

These delicious cookies full of rich nutrients to give that new mama’s milk an extra boost are gluten-free and can easily be modified to be dairy free and refined sugar free. I love making these for my mama friends anytime they have a new baby. These are such an easy, nutrient dense, one-handed calorie booster for them to enjoy in the midst of all the newness that they’re navigating in those bleary eyed, early days.

I will always ask if there are any dietary preferences before I make the batch, because it is It’s so easy to make modifications for dairy free or peanut free; by choosing coconut oil instead of butter and almond, sunflower, cashew, etc instead of peanut butter. If going egg free a simple egg replacer, chia egg or flax egg works well too. I’ve made these every way imaginable, but the regular butter & peanut butter are still my favorite for flavor and texture. So if there are no dietary restrictions, make it as shown below, you won’t regret it. 

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Ingredients

Scale 1x2x3x

½ c softened butter or unrefined coconut oil 

2 c  nut butter (any will work – peanut, sunflower, almond, cashew)

1 c brown sugar or coconut sugar (I like to do ½ and ½) 

3 large eggs

2 tsp vanilla extract (I like vanilla bean paste)

2 T maple syrup

½ tsp salt 

4–6 T brewers yeast

4 T each: chia seeds, hemp seeds or any combo of seeds you prefer. About ½ cup of seeds total.

4 c. organic rolled oats

2 t baking soda 

1/4 c each chopped pecans & chopped walnuts (or any combo of nuts you prefer to make about 1/2 cup of nuts)

1/2 c chocolate chips or dark chocolate bar chopped into pieces (omit if you prefer less sweet cookies). 

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Instructions

1. Combine first 6 (butter to maple) ingredients into large mixing bowl. Mix well.
2. Combine remaining dry ingredients (salt to chocolate chips) into a medium sized mixing bowl and whisk to combine.
3. Fold dry ingredients into wet mixture and gently stir until combined. Will be thick and lumpy with the oats, that’s okay. A sturdy dough hook works well for stirring or you can make these with your standing mixer – on low setting, do NOT overmix. NOTE: I do NOT recommend a hand mixer, the dough is too thick and dry for that to work. 
4. Preheat oven to 350. Prep (my favorite) cookie sheet with parchment paper or a little brush of oil.  
5. Drop ping pong ball sized dough balls onto cookie sheet – I usually just use our small ice cream scoop to do this.. Gently press to slightly flatten. Space cookies about ½-1 inch apart on cookie sheet. 
6. Bake for 10-14 minutes. I usually bake until there is a faint golden hue around the edges of each cookie. If you prefer the cookies more crunchy, bake them to the 14 min mark, prefer them softer, bake to the 9-10 minute mark.
7. Allow to COOL for about 5-7 minutes before moving. They WILL crumble if you try to move them too soon. Once cooled, they hold their shape well. 

Notes

• Recipe will yield about 3 dozen cookies. (I usually gift about 12 at a time and deep freeze the remainder in a tightly sealed container or bag). 
• Let me know if you’d like a downloadable label to print for the bag or container of cookies you deliver with the cookies. I’ve been playing around with a couple design and would love your feedback.

Adapted from Organic Mama Cafe’s recipe. I at first was sharing that recipe with friends with almost a paragraph of the modifications I would do, so I finally decided to publish this recipe as I make it, to make it simpler to share. 

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Cookies
• Method: Baking

What makes the combination of the above ingredients so great for boosting milk production?

The unique combination of brewers yeast, which is a galactagogue (a substance that increases milk production due to it’s high vitamin & nutrient content) & the oats (I recommend organic rolled oats) which contain beta-glucan (known to help boost milk production) as well as the fats and proteins found in the nuts combine to not only create a tasty treat, but have some great nutritional benefits for both mom & baby. 

And honestly without all of the above, what mama doesn’t love, during a BIG life event, receiving a delivery of homemade cookies labeled just for them? That’s right, they can tell hubby and any other kiddos “hands off the cookies or you can start nursing this baby”!

Enjoy!