These gluten free lactation cookies are mouth watering and delicious. I have adapted one of my favourite double chocolate cookie recipes into a lactation friendly version. I hope you enjoy this recipe as much as I do.
Eating well while building your breast milk supply has got to be one of the most challenging things. Particularly because you’re generally time-poor, sleep deprived and the last thing you want to do is spend your precious time baking.
That’s why these delicious gluten-free lactation cookies are easy to bake and freeze for when you want to whip them out and simply cook them without the preparation part.
I am in the thick of my fourth postpartum. I’d like to say it has been calm, slow and breezy, but with three older children, it has been far from that.
I have had very little time on my hands, so I made sure to freeze these lactation cookies ahead of time.
Here are three tips to make your postpartum life a little easier for you:
- Freeze meals and snacks in advance, while you’re still pregnant, specifically for your postpartum.
- Brew some herbal tea to sip throughout the day, so you are always drinking something nourishing.
- Use the baby carrier to your advantage. When you want to get some things done, the baby carrier will be your best friend.
The third step has been a life-saver this time round. Since I homeschool my children, there is no way we would get much done if I didn’t have the baby carrier with me. My baby wants to be held all the time, so the carrier is the answer.
I have had both restful postpartum seasons, where I have intentionally taken the time to look after myself and very disheveled, unrestful postpartum seasons. I can say without a doubt, that I have been better for it when I take the time to rest after having a baby, and so has my family.
Part of taking care of myself is nourishing myself.
For me, it is easy to cook nourishing meals, because I have to make food for my family anyway. But I have always lacked the time to make nourishing snacks. Mind you, an apple lathered in some nut butter is an easy snack, but sometimes I want something more filling.
Cue this recipe right here.
I found this recipe on Alexx Stuart’s website low tox life, but have adapted it to a more lactation-friendly version.
It’s crumbly, mouth-watering and delicious. It’s also gluten and refined-sugar free, which is a big win!
What I’ll cover in this post
- Lactation boosting ingredients
- Ingredients
- Method
- Notes about recipe
Lactation boosting ingredients
I love that there are particular foods that boost and nourish your milk supply. God created it that way.
For me, I am very thankful to have always had great milk supply. I have suffered from mastitis several times because of it (check out my post on ways to naturally treat mastitis). Nevertheless, I know so many women who have low milk supply and yet, will continue to breastfeed and push through.
I have no doubt that food can offer support with lactation and hope that this sheds some light on nourishing foods for breastmilk.
Here are some ingredients in this recipe that help to boost and nourish milk supply:
- Collagen
- Almond flour
- Brewer’s yeast (a true superfood)
- Coconut
What you will need
- Large mixing bowl
- Electric beaters
- Measuring cup
- Wooden spoon
- Baking trays
- Oven
Ingredients
- Gluten free flour
- Almond flour
- Cacao powder
- Collagen powder
- Brewer’s yeast
- Desiccated coconut
- Coconut sugar
- Baking powder
- Butter
- Egg
- Dark chocolate
Method
- Preheat the oven at 180 degrees celsius.
- Add sugar and butter into large mixing bowl and cream together with electric beaters.
3. Add in one egg and mix in with electric beaters.
4. Add in the flours, collagen, brewer’s yeast, baking powder, cacao powder and coconut and use electric beaters to mix in until well blended.
5. Chop up dark chocolate into small chunks and mix in with wooden spoon.
6. Roll into balls and place on baking tray with baking paper, 2-3cm apart.
7. Bake in oven for 12 minutes and leave to cool before serving.
Notes about Recipe
- Ensure the butter is softened to blend well with the sugar.
- I love using coconut sugar, but you can also use another type of brown sugar or rapadura sugar. The amount needed may differ. If you want to use brown sugar, I would reduce the amount needed for the recipe by about 1/8 cup.
- The original recipe had tapioca and coconut flour in it, rather than gluten free and almond flour. You can always swap the flours around, depending on preference. I love using almond flour, as it makes the cookies moist.
- Since my girls are allergic to eggs, if I were to make this recipe for them, I would swap the egg for 1/4 cup greek yoghurt and 1/2 tsp more of baking powder.
- You can always use chocolate chips for this recipe, but I find that using chocolate chunks make it more flavoursome.
- The cookies come out nice and soft. If you prefer harder cookies, you can always refrigerate the batter for 2 or more hours to make the dough harder.
- This recipe yields about 16 cookies. You could roll the dough into smaller balls and make more if you so desire.
More on the blog
10 ways to manage afterbirth pains
Gluten free lactation cookies
Equipment
- 1 Mixing Bowl
- 1 Electric mixer
- 1 Measuring Cup
- 1 Wooden spoon
- 1 Baking paper
- 1 Baking tray
Ingredients
- 125 grams Butter
- 2/3 cup Coconut sugar
- 1/4 cup Cacao powder
- 1/4 cup Desiccated coconut
- 1/3 cup Almond flour
- 2/3 cup Gluten free flour
- 1 tsp Baking powder
- 1 Egg
- 250 grams Dark chocolate
Instructions
- Preheat oven to 180C.
- Prepare a tray with baking paper.
- Cream sugar and butter together with electric beaters.
- Add eggs to sugar and butter and use electric beaters to mix.
- Add flours, baking powder, cacao powder and coconut and mix through with electric beaters for 15 seconds.
- Stir in dark chocolate with wooden spoon.
- Use a spoon or your hand to roll dough into small balls and place on baking paper about 2-3cm apart on baking tray.
- Bake for 12 minutes and serve cooled.
Notes
- Ensure the butter is softened to blend well with the sugar.
- I love using coconut sugar, but you can also use another type of brown sugar or rapadura sugar. The amount needed may differ. If you want to use brown sugar, I would reduce the amount needed for the recipe by about 1/8 cup.
- The original recipe had tapioca and coconut flour in it, rather than gluten free and almond flour. You can always swap the flours around, depending on preference. I love using almond flour, as it makes the cookies moist.
- Since my girls are allergic to eggs, if I were to make this recipe for them, I would swap the egg for 1/4 cup greek yoghurt and 1/2 tsp more of baking powder.
- You can always use chocolate chips for this recipe, but I find that using chocolate chunks make it more flavoursome.
- The cookies come out nice and soft. If you prefer harder cookies, you can always refrigerate the batter for 2 or more hours to make the dough harder.
- This recipe yields about 16 cookies. You could roll the dough into smaller balls and make more if you so desire.
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