That's how we refer to them in our house, and everyone knows exactly what I am talking about!
In 2010, shortly after giving birth to my first daughter, a younger me was getting used to the idea of staying home full time after working as a personal chef in the Bay Area. My first child was an adventure... we had our share of struggles after her preterm delivery, and like most first time moms who begin their feeding journey with pumping, breastfeeding was one of those struggles. I am still so thankful that during that time I happened to have a breastfeeding cafe just down the street! In my postpartum depression haze, I would pack up myself and my baby once a week just to sit and enjoy being surrounded by people who could get it. (I highly recommend finding a similar group whether you are struggling or not!) After we ditched the pump and bottle, one of my other issues became a lack of good supply, and being me, I turned to food and herbs to help.
Plain fenugreek didn't agree with me and didn't seem to work well anyway, and I got turned on to the idea of taking the herb with other foods. After a few internet searches, I was really disappointed to find that the only lactation cookies for sale were way out of my price range, and any recipes I could find were full of sugar and refined ingredients. Didn't it seem strange to eat a cookie as a supplement multiple times a day if it is basically a sugar bomb?
So I created my own! I found some old recipes from school that were already vegan and/or healthier than the average cookie, and I began to experiment with ingredients that I had researched to help boost milk supply. There was a lot of trial and error (so much error...) and I basically ate cookies for every meal for days, but after a few weeks, I had a recipe that really seemed to work! I was extremely excited, and it didn't take long for me to wrap everything up in a pretty bow and start a small home business out of it. I had cookies and granola, and it was just my luck that I got invited to bring them to a breastfeeding convention where Dr. Sears would be speaking. I sold out that day and could barely keep up the demand from that day on!
The reason we call these cookies "THE cookies" now is because my small business didn't last. It was a lot of work and I just couldn't quite get over the hump that would take my small kitchen project to an actual sustainable business. So I let it go with love... but nobody else did! To this very day I get inquiries about these cookies. I get asked to please do someone a favor and make a batch. I get asked to bring them to parties. My husband is constantly asking me when I am going to do something with these cookies, because they won't go away! ( I say this with love, so please don't be offended if you are one of the cookie lovers out there! )
I have several versions of THE cookie by now and I love them all, and I believe it's time to share one of them with you. These are the original cookie- my very first eureka cookie that helped me breastfeed my oldest child successfully and launch a small and fun business venture out of my teeny tiny kitchen. They are easy to customize, and I hope you enjoy them as much as I have for these last 7 years!
(If you are having real issues with breastfeeding or struggling with your supply, I highly recommend speaking to a trained professional who can help you. If you are local to me, don't hesitate to reach out! I have a lot of resources and help that I can send your way~)
Jasmine's Lactation Cookies (the vegan version)
1/3 cup coconut oil - soft but not melted
1/2 cup pure maple syrup
2 flax eggs (2 Tbsp ground flax, whisked with 2 Tbsp warm water and left to sit for 1 minute)
1 tsp vanilla
1 1/2 cup organic rolled oats
1/2 cup organic sprouted spelt flour (or any flour you have on hand. Bob's Red Mill GF flour works well)
1 tsp baking soda
1 tsp organic cinnamon
1/2 tsp salt
2 Tbsp brewers yeast
1 tsp powdered fenugreek
1 cup vegan chocolate chips
Preheat your oven to 325 degrees.
In a medium sized bowl, whisk together the coconut oil, maple syrup, flax egg and vanilla. Set aside.
In a large mixing bowl, stir together the oats, flour, baking soda, cinnamon, salt, brewers yeast and fenugreek.
Mix the wet ingredients into the dry and stir until the dough is moistened. Stir in the chocolate chips.
Cover the dough and let it rest in the fridge for at least 15 minutes.
Scoop about a Tbsp of dough onto a parchment lined cookie sheet and bake for 10 minutes. Let the cookies sit on the cookie sheet for 1 minute before transferring to a cooling rack.
Makes about 20-24 cookies.