When I was pumping, I did everything known to man to increase my supply because I was gifted with the life experience of having to exclusively pump for my daughter in order to breastfeed her. If you haven’t already, be sure to check out the M+BL breastfeeding archives to learn about my daughter, Penelope, and my breastfeeding struggles and journey.
Eating lactation cookies was one of the perks of keeping my supply up, and this standard recipe I used to make is insanely good. Even though I am done breastfeeding Penelope, I wanted to come up with a healthier recipe that was gluten-free, since I am now mostly gluten and grain free.
I also wanted way less sugar, so I am ready to go for the next baby we have, if we are so lucky. And to have some in the freezer for some of my friends who are pregnant right now. They make the perfect accompaniment to a postpartum meal delivery of one of my slow cooker freezer recipes.
I used this recipe as inspiration to come up with my version below. If you are wondering why I added prunes, it’s because they are high in iron, as are the almonds. That will not only increase your supply, but help you have fattier milk (since what you eat does matter when breastfeeding). Plus they add a little bit more natural sweetness to the cookies.
This recipe yields 3-4 dozen cookies, depending on how big you like them, and they freeze very well. For increased digestion and absorption of nutrients, I highly recommend soaking all of the nut, seed and oat ingredients overnight prior to making these.
If you want to make these grain-free, simply omit the oatmeal. They will be easier to digest and will still increase your supply and improve the quality of your milk.
For more information about how to make this recipe, check out my quick YouTube video. If you like it, be sure to give a thumbs up and subscribe to my channel!
For more gluten-free/grain-free baking check out my cookbook for mamas who don’t know how to bake.