Emily is sharing her recipe for pumpkin spice lactation cookies that include with whole oats, brewer’s yeast, and flax meal to provide your body needed nutrients to support lactation.
Maintaining an adequate milk supply can be a difficult task for some breastfeeding mothers. I agonized over this with my first child when the time came for me to return to work. Pumping just a few ounces at a time was not easy, and the daycare needed two or three full bottles every day. I’d suck down tons of water and bought tea with fenugreek in hopes of boosting my supply. While this helped, the bitter maple-like taste of the tea was not pleasant.
I wish someone would have told me back then that there are alternatives. Tastier alternatives that are easy to make right in your own kitchen! Whole oats, brewer’s yeast, and flax meal also provide your body with much needed vitamins and minerals necessary for supporting lactation. The Brewer’s Yeast
and flax meal can also be disguised easily in foods such as baked goods.
Instead of forcing down that fenugreek tea, try indulging yourself a little with this recipe for Pumpkin Spice Lactation Cookies. They include some of the traditional ingredients you would find in a pumpkin pie and that powerhouse of whole oats, Brewer’s yeast, and flax meal. Want to experiment a little? You can even try adding in chopped nuts or white chocolate chips!
Pumpkin Spice Lactation Cookies Recipe
Ingredients:
- 2 cups all purpose flour
- 1 cup oats
- 1 ½ cups brown sugar
- 1 cup sugar
- 1 Tbsp. pumpkin pie spice
- 3 Tbsp. Brewer’s Yeast
- 2 Tbsp. flax meal
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup butter, softened
- 1 egg
- 1 tsp. vanilla extract
- 1 15 oz. can pumpkin puree
Directions:
- Preheat your oven to 350°.
- Mix the dry in ingredients in a bowl.
- Combine the butter, egg, vanilla, and pumpkin puree in a separate bowl.
- Slowly mix the pumpkin mixture into the dry ingredients.
- Scoop heaping tablespoon-sized portions of dough onto a cookie sheet. Leave about 1 ½ to 2 inches between each scoop.
- Bake for 15 minutes. Baking times may vary.
- Remove from the oven and allow to cool.
- • 2 cups all purpose flour
- • 1 cup oats
- • 1 ½ cups brown sugar
- • 1 cup sugar
- • 1 Tbsp. pumpkin pie spice
- • 3 Tbsp. brewer’s yeast
- • 2 Tbsp. flax meal
- • 1 tsp. baking soda
- • ½ tsp. salt
- • 1 cup butter, softened
- • 1 egg
- • 1 tsp. vanilla extract
- • 1 15 oz. can pumpkin puree
- ) Preheat your oven to 350°.
- ) Mix the dry in ingredients in a bowl.
- ) Combine the butter, egg, vanilla, and pumpkin puree in a separate bowl.
- ) Slowly mix the pumpkin mixture into the dry ingredients.
- ) Scoop heaping tablespoon-sized portions of dough onto a cookie sheet. Leave about 1 ½ to 2 inches between each scoop.
- ) Bake for 15 minutes. Baking times may vary.
- ) Remove from the oven and allow to cool
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Sarah says
Do these hold up in a freezer and then defrosted later?
Lisa C says
I made these for our daughter in law and all I can say is OMG these are so good!
Brooke says
How many calories are these per cookie?
Kari says
First off, I LOVE these cookies! How can I make them a harder cookie like texture? I love them but not crazy about the cake like texture. Would I use more sugar, flour,?
Jen says
These helped me increase my supply! And they are super yummy! Thank you!
Tiffany M Darcy says
I’ve made these cookies so many times now. They are fantastic! I do cut the sugar down and substitute coconut oil for butter now that I’ve made them a few times. This last time I tripled the pumpkin pie spice and added some all spice in and since we went Apple picking last weekend had so many on hand cut one up and threw it in with the wet ingredients and I’m in autumn heaven right now! Thank you for such a great recipe!!!
Rosalyn says
Just made these tonight and love them! Thanks so much for sharing!
Helaena says
These cookies are super yummy, I did have a major blonde moment and forgot to put the oats in! Whoops guess I’ll just have to make more.
Liz says
I can’t wait to make thirst cookies! Since fenugreek helps me a lot producing milk I would like to add it to this recipe.
How much should I add??
Diana says
One of the best tasting recepies that’s I’ve had. I cut down on the sugar and butter. Added spiced pumpkin purée instead. Cookies are nice and soft. Had to stop myself from eating entire batch.
Allie says
These cookies turned out wonderfully!! They have a wonderful cake like consistency, and are very flavorful. So tastey I can hardly stop from eating them all in one sitting. Even my husband liked them 😀 I just made them a few hours ago, and I’ve already shared the recipe with my breastfeeding/soon-to-be breastfeeding friends! Yum!!!
Lisa says
These came out delicious! My only question, mine came out very cake like and all stuck together on the plate. Should i have baked them longer or is this just how they should be?
Jacqui says
I would love to try making these but I’m allergic to yeast. If I omit the yeast will I need to add more flour or anything for the cookies to turn out? Thanks!
Kelley says
The yeast is just a supplement so you should be okay to omit it.
Damon Prince says
For lactation cookies you cannot omit the yeast. If your goal is just pumpkin spice cookies then you definitely can, but the yeast is essential for the lactation part of these cookies.
Deandra says
Can you make these early and put them in the freezer and take them out when the baby come? and if so how early can you make them?
Laisa says
Thanks for the recipe! Love it!