Having a baby is certainly a feat… but breastfeeding is another feat all on its own. I had read prior to giving birth that breastfeeding was going to be difficult at first, but sticking with it would be rewarding in the end. This statement is absolutely true, at least for me. It was extremely painful, we had a bad latch, Lachlyn was losing weight and there was concern that I wasn’t producing enough milk.
Now, being told that maybe my milk supply was low was really disheartening. It didn’t matter how many stories I had read or people had reassured me that you can make enough milk for your baby, I still felt like I was failing and starving my baby. After days… weeks even, of pumping and recording my output, I realized I did not in fact have a low milk supply. It was definitely an emotional time and caused me a lot of stress.
In an effort to increase my (supposedly low) milk supply, I searched recipes for lactation cookies. I honestly don’t know if they increased my supply or not, but they are really tasty! In the spirit of October… Halloween… my birthday… and fall weather, I wanted to create a Pumpkin Spice Lactation Cookie. Here is my recipe:
Pumpkin Spice Lactation Cookies (adapted from this recipe)
- 2 tbsp Ground Flaxseed
- 4 tbsp Water
- 1 cup butter (room temperature)
- 1 cup sugar
- 1 cup brown sugar (packed)
- 2 eggs
- 1 tsp vanilla
- 1/2 cup pumpkin puree
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 4 tbsp brewer’s yeast
- 4 cups Old Fashioned Rolled Oats
- 1-2 cups Pumpkin Spice Hershey Kisses, chopped in a food processor
Preheat the oven to 350 degrees. Mix the flaxseed meal and water in a small bowl and let sit for 5 minutes.
In a stand mixer, beat together the butter, sugar and brown sugar until creamed. Add the eggs one at a time, mixing in thoroughly after each egg. Add the flaxseed meal/water mixture and the vanilla and mix. Add in the pumpkin puree and mix until incorporated.
In a large bowl, sift together the flour, salt, baking soda, pumpkin pie spice, and brewer’s yeast. Stir the flour mix into the wet ingredients on low until completely blended. Add the oats, mixing well. Finally stir in the chopped pumpkin spice Hershey Kisses.
Use non-stick cookie sheets or a silpat on your cookie sheets. Spoon cookie dough onto cookie sheets (approx 1 tbsp dough per cookie) about 2″ apart. Bake for 12-14 minutes. Cool cookies on the cookie sheet for 5 minutes before transferring to a wire rack for final cooling. Enjoy!