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Oatmeal Lactation Cookies
Autumn is my absolute favorite time of year! And with that comes pumpkin everything…lucky for me since I LOVE pumpkin! This fall I am busy with a million things including both nursing and pumping milk for my little guy, Logan! As you know from my post “How I Increased My Milk Supply Overnight“, maintaining my milk supply is always on my mind. So I figured what better way to shake things up than to incorporate pumpkin, a lactogenic food, into a lactation cookie for a seasonal twist on the standard oatmeal lactation cookies!
Not only does this recipe incorporate pumpkin, but it also includes the following galactogagues: oatmeal, flaxseed and brewer’s yeast. So these cookies are a game-changing powerhouse of milk-making goodness all wrapped up in a yummilicious cookie! These are so good that the rest of the family will be fighting you for them, however just write “Mama’s Milk Making Cookies – HANDS OFF” on a gallon Ziploc bag and store them in the fridge to prevent them from disappearing! Or you could just make a double batch to share!
Pumpkin Oatmeal Lactation Cookie Recipe
Yields: 4 Dozen
- Baking & Spices
- 2 cups Flour
- 2 cups Old Fashioned Whole Rolled Oats
- 5 tbsp Brewers Yeast
- 3 tbsp Flaxseed, ground
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 1 3/4 tsp Cinnamon, ground
- 1/4 tsp Nutmeg, ground
- 1/2 tsp Cloves, ground
- 1 1/3 cup Brown Sugar, light, packed
- 2/3 cup Granulated Sugar
- 1/4 tsp Baking Powder
- 1 tsp Vanilla Extract
- Dairy
- 12 tbsp Butter, unsalted, softened
- Refrigerated
- 1 large Egg, whisked
- Produce
- 1 1/4 cup Pumpkin, canned
- 1/4 tsp Ginger, ground
- 1 3/4 cup Golden Raisins {and/or Dried Cranberries}
- Condiments
- 1 tbsp Molasses, medium
- 4 tbsp Coconut Oil
- Nuts & Seeds
- 1 cup Pecans and/or Walnuts, chopped
- Cook time: 12-14 minutes
- Total time: 30 minutes
Instructions
Heat oven to 350 degrees. Sift dry ingredients, except oats, in a bowl. Then stir in oats and set aside.
Use a stand mixer to cream butter and sugar using the paddle attachment. Add whisked egg, then vanilla, then pumpkin. Slowly add your dry ingredients one cup at a time on low, mixing until combined.
Add extras like raisins, dried cranberries, flavored chips and/or nuts depending on your preference. Let it sit for about 7 minutes…like cooking oatmeal. Then use a 1 1/2 inch cookie scoop to make perfect sized cookie balls. Carefully place about 2 inches apart onto Silpat or parchment paper on your cookie sheet.
Cook at 350 degrees for 12-15 minutes and place on cooling rack before enjoying!
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Either way, I hope you enjoy this recipe and I truly hope this helps you either increase or maintain your supply of the liquid gold that you are blessing your baby with! And remember…you can eat as many of these as you would like because they are helping with supply AND you are burning up to 600 calories per day by producing milk! So indulge…you deserve it mama! Keep it up…you are doing an amazing job providing the best gift to yourself and your baby, be proud of yourself! I’m proud of you!
And if you need more help with supply make sure to check out my post “How I Increased My Milk Supply Overnight” for the trick that helped me turn things around! I’m so glad you stopped by, make sure to sign up, comment and keep in touch! And don’t forget to check out my Recommendations pages for my favorite things to make your life easier whether it’s parenting, budgeting, family living or blog related I’ve got recommendations for you!
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