Lactation Cookies, HEABified

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{ 34 comments… read them below or add one }

Jess June 3, 2011 at 11:25 am

Love the name of these! And the last instruction cracked me up. My boyfriend loves telling about a time some girl in his class offered him a Luna Bar and he said no because he didn’t want to grow breasts (he thinks he’s very funny). Hey, if it works…I should try that with the ezekiel english muffins that always go disappearing! He’s scary-smart, but if I told him sprouted grains will induce lactation, he just might think twice…

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HEAB June 3, 2011 at 11:29 am

Jess, that is hilarious. CD kept asking me if he would start producing milk if he ate the cookies. My warnings didn’t seem to stop him. Perhaps you’ll have better luck with your English muffins. ;)

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WIERDGREENMAN June 3, 2011 at 6:42 pm

I really should make these…

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HEAB June 3, 2011 at 7:29 pm

Yes, yes you should. ;)

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TheFitChick June 3, 2011 at 6:54 pm

Too good not to tweet all about it… <3

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HEAB June 3, 2011 at 7:34 pm

FitChick,
Thank you! :)

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Julie M June 3, 2011 at 9:07 pm

These sound fabulous! And as a nursing mama, I can use all the energy and support I can get, so I will most definitely be baking these up soon. I can’t wait until it cools off a little bit so I can run the oven.

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Brittany (A Healthy Slice of Life) June 5, 2011 at 7:29 am

I was planning on making lactation cookies this afternoon for a new mom friend, but now I’m going to try out your version instead- thanks! :)

I wonder if the dough will freeze well and I can use it in September when my little one arrives?

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HEAB June 5, 2011 at 9:16 am

Brittany,
I hope your friend enjoys the cookies – CD and I both loved the recipe. I’m sure the dough would freeze well, but I’m not sure how long it will stay good – I would think as long as any other cookie dough. Enjoy, and I hope you’re feeling well. September will be here before you know it! :)

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Ellie@fitforthesoul June 5, 2011 at 4:01 pm

wow this sounds so delicious and decadent~do you think we can reduce the butter and would still taste pretty good? :)

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HEAB June 5, 2011 at 6:54 pm

Ellie,
The butter makes the cookies so rich and delicious, but I’m sure you could use less or just make my regular Oaties with nut butter instead: http://heathereatsalmondbutter.com/recipes/maple-nut-oaties/. Enjoy! :)

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Emilia @ namaste gurl June 30, 2011 at 11:16 am

Love the updated “lactation version”; coincidentally, I have tons of brewers yeast on hand, so these would be perfect to make :)
I also have tons of coconut oil on hand and no butter– how much would I sup, half a cup? :)

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HEAB June 30, 2011 at 1:52 pm

Emilia,
I would sub at a 1:1 ratio and use 1 cup of coconut oil. :)

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Holly June 30, 2011 at 8:24 pm

Thanks Heather! I am officially addicted to these lactaction cookies. I’m still breastfeeding so I use it as my excuse to my husband why I’m constantly making them. Great recipe!

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HEAB July 1, 2011 at 6:50 am

Holly, so happy to hear it. I make them for everyone now, lactating or not. They’re our new favorite! :)

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Marie-Sophie January 25, 2013 at 5:53 am

Heather, this is an amaaaaaazing recipe (I currently make it without the brewer’s yeast) !!! So good! I made the delicous mistake of throwing the chocolate chunks into a batter with freshly toasted oats and freshly toasted coconut .. big chocolate mess. And in my first batch I didn’t use enough liquids so the batter didn’t really stick. So I used it as a crumble topping for fruit crumbles and oatmeal and ate it plain as a snack. SO GOOD!! :-) Thank you!

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HEAB January 25, 2013 at 8:46 am

Hi Marie-Sophie!

I’m so glad you enjoyed your cookie crumble. Sounds pretty yummy to me, chocolate mess and all. Delicious mistakes are the best kind to make. :)

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Natasha Robertson February 27, 2013 at 5:12 pm

Wow! These are delicious! This is my second type of lactation cookies! They are sooooo yummy! I love that there is no added sugar or flour in them! I ended up accidently leaving batter over night and the dough was very stiff but was easy to roll, so I didn’t have to re-roll them after they cooked. I also used coconut oil instead of butter, and added 1 cup of dried cherry cranberries. Wowee! My entire family can’t stop eating them! Thank you!!!

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Natasha Robertson February 27, 2013 at 5:13 pm

I forgot to mention I also added 8 capsules of fenugreek and 8 of blessed thistle. I disolved them first in a little bit of hot water. This is also so to help with milk production so I thought I would try!

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HEAB February 27, 2013 at 6:15 pm

So glad you (& the fam!) enjoyed the cookies Natasha and great idea to add fenugreek and blessed thistle. When I was breastfeeding, I always smelled like maple syrup from all the fenugreek I took. Not a bad thing in my opinion. :)

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Amie May 28, 2013 at 6:55 pm

Hi! Just wondering, I know the butter makes these cookies rich, but is there any reason related to lactation these cookies have so much butter? Is that what masks the taste of the brewers yeast? Anyone try any substitutions successfully? I want to make these but not keen on 2 sticks of butter . . .

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HEAB May 29, 2013 at 7:07 am

Hi Amie,
I have some ideas for you. I used all that butter for two reasons really. One, it taste good, especially if you use Kerrygold, and two, nursing moms need a lot of calories and a good bit of fat in their diets. However, if you’re not a fan of butter, you could sub nut butter. My original oatie recipe called for almond butter – still calorically dense though. Another blogger once tried half butter and half goat milk yogurt (I’m sure any full fat yogurt would work). Haven’t tried it myself, but she said they turned out great. Hope this helps!

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amber September 18, 2013 at 7:00 am

Great cookies, I all but polished off the half batch I made this evening… So much for taking them to my mother’s group! Maybe next week. Thank you so much for sharing your recipe and I have shared on fb!

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HEAB September 18, 2013 at 2:35 pm

Amber,
So glad you enjoyed the recipe and thank YOU for sharing. It’s one of my family’s favorites…lactating or not. ;)

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Amie December 8, 2013 at 9:42 am

Salted or unsalted butter?? Going to make today!!

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Amie December 8, 2013 at 9:53 am

Also, I don’t have brewers yeast. Can I just leave it out or should I add in something else?

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HEAB December 8, 2013 at 10:30 am

Hi Amie,,
You can either omit it or sub nutritional yeast for the brewers yeast, and I usually use salted Kerrygold butter. Enjoy!

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Jenna July 10, 2014 at 7:36 pm

I am wondering if these freeze well? A month away from my due date and wondering if I could make a few batches to have ready to go!!!! :)

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HEAB July 10, 2014 at 9:46 pm

Hi Jenna,
First off, congrats! So exciting – I love babies. :) And secondly, yes the cookies freeze well. Whenever I make them, I always double the recipe and throw half in a ziplock freezer bag and store in the freezer as my husband loves snacking on the frozen ones – this is by far one of his favorite cookie recipes. Enjoy and again, congrats!

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Danielle Jean-Louis August 11, 2014 at 8:42 am

I am a new mum with a 7 week old, I just made some lactation cookies and have 3 left.. I made them with the key ingredients being wholemeal self raising flour, brewers yeast, LSA and oats.. I added cacao nibs and organic shredded coconut.. I used coconut oil instead of butter.. They were nice but not your standard crispy or particularly moist biscuit.. They were not overly sweet either as I only used 1/2 cup rapadura sugar but I enjoyed them :-) !! I am keen to try yours but just wondering if you subbed the chocolate chips with anything else as I am trying to keep these super healthy but 1 cup of cacao nibs would be a bit over powering.. Looking forward to hearing from you :-)

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HEAB August 11, 2014 at 9:10 am

Hi Danielle,
Congrats on the birth of your little one, and I’m happy to hear you enjoyed your lactation cookies. I have never subbed anything for the chocolate chips, but you could use raisins or any other dried fruit. Chopped nuts would be good as well – like almonds or walnuts maybe? Or you could try carob chips or just use 1/2 cup of cacao nibs. I think any of these options sound delicious, and I hope they turn out to your liking. :)

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Kat August 24, 2014 at 9:44 pm

I did make these and they were yummy. I was wondering how these could be made in bar form? Size pan? How long to bake? Thanks for sharing this yummy recipe!

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HEAB August 25, 2014 at 8:12 am

Hi Kat,
So glad you liked the cookies. I’ve never baked them in bar form, but I’m curious to know how that little experiment would go. I’ve read that to convert cookies to bars, simply simply spread your cookie dough into a 9×13 inch baking pan, and bake them into bars in a 350° oven for 20-30 minutes or until they are golden brown. Not sure how that would work with these lactation cookies though. I’m bringing dinner to a new mom tomorrow night, and I think I will try. Will report back with results soon! :)

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HEAB August 25, 2014 at 8:33 pm

Ok, bars made. Doubled the recipe and baked in a 9 x 13 pan for 25 minutes in a 350 degree oven. Had to place in freezer for a while before they would firm up enough to cut, but they are yummy. I’m going to tell the recipient to store in freezer or refrigerate. Otherwise, I think they’ll get too soft and or melt. Thanks for prompting me to try the recipe in bar form – sure saves some time!

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