New moms have a lot to worry about. Milk supply shouldn’t be one of them.
That’s why, after hearing the same question over and over again, Greta O’Steen took action. As an experienced lactation consultant at Northeast Georgia Medical Center Braselton, Greta has heard just about every question you could imagine when it comes to breastfeeding.
But the one she says she hears the most is: “How can I maintain or increase my milk supply?”
There are different ways to help enhance or maintain a mother’s milk supply. Teas, supplements and – arguably one of the most popular methods among moms – breastfeeding cookies.
Breastfeeding cookies are just like any other cookie, says Greta. They look and taste like dessert, but they’re also great nutrition for the whole family.
“What makes these cookies beneficial – in addition to the great taste – is that they contain galactagogues,” Greta adds. “Galactagogues are natural ingredients used to help increase lactation or stimulate milk supply.”
So, Greta decided, why not give mom a cookie? She worked with Drew Holdiman, director of Nutritional Services and chef at NGMC Braselton, to not only concoct an original cookie recipe, but to begin giving them to breastfeeding moms here at NGMC.
Thanks to Greta’s idea and Drew’s work in the kitchen, all nursing moms at NGMC are now given a breastfeeding-friendly cookie –free of charge – along with the recipe for how to make them at home.
And now you can, too. Just follow the recipe below!
Have other questions about breastfeeding?
NGMC’s Lactation Center offers breastfeeding information and guidance, including breastfeeding support, private outpatient consultations and support groups. Visit nghs.com/lactation-center for more information.
Bosom Buddies Recipe
Yields approx. forty 1oz cookies
Download the Recipe (pdf)
- 3 cups old-fashioned rolled oats
- 1 1/2 cups unbleached organic all-purpose flour
- 5 tablespoons brewer’s yeast
- 3 tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter
- 4 tablespoons unrefined organic virgin coconut oil
- 1 1/2 cups raw sugar or cane sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chips/chunks
- 4 tablespoons unsweetened flaked coconut
- 4 tablespoons chopped almonds
- 2 tablespoons of almond or peanut butter
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
- In the bowl of your mixer, beat the coconut oil and butter (unsalted butter and almond or peanut butter) on medium speed until creamy.
- Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl, if needed.
- Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes.
- Add in the vanilla extract and beat until combined again.
- Gradually add in the dry ingredients, beating on low speed until just combined and mixed.
- Stir in the chocolate chips with a spatula until they are evenly dispersed.
- Scoop the dough into 1-inch and place on a baking sheet about 2 inches apart.
- Bake for 10 to 14 minutes, or until the bottoms are just golden.
- Let cool completely before eating or packaging.