The basic idea behind lactation cookies is to offer ingredients that will promote milk production and let down, called galactagogues. Oats, fennel, flaxseed and brewer’s yeast are all considered galactagogues so have been included in this recipe. If you wanted a completely gluten free option, you could swap the 3 cups of oats for 1 cup buckwheat flour and 2 cups quinoa flakes. Other important foods are quality fatty rich recipes like bone broth and soups, and plenty of whole foods. The most important breast-milk ingredient is simply to eat!

An important note to remember now is that breast-milk is actually hormonally driven. Prolactin is the hormone responsible for milk let down and while some foods may help this increase, stress relief is crucial as stress hormones prevent milk production and let down hormones. If you think you’re struggling with milk supply, then first of all make sure your baby is having 6-8 wet nappies per day, and are they continuing to thrive and grow. Do not over-think or stress yourself out unless there is actually a problem.

I served my trial ones with a turmeric tea, but for breast-feeding mama’s, you could enjoy your breast feeding tea or another favourite herbal alongside.

Recipe makes approx 24

3 cups rolled oats
1 tbl fennel seeds (optional, but crush first if you want to use them)
4 tbl brewers yeast
1/2 cup coconut
1/2 cup coconut oil, melted or organic butter
1/2 cup sugar (anything you like, I used coconut)
1/2 cup buckwheat kernels
1/2 cup flaxseeds
4 free range eggs
Pinch salt
1 tsp baking powder
1/2 cup choc drops quality dark choc roughly chopped

In a food processor, I mixed all the ingredients together except the chocolate drops. I hand stirred these in at the end. Then scoop or roll into balls with damp hands and press onto a lined baking tray. Bake for 12 minutes or until golden brown and cooked through at 180 degrees C.

Allow to cool, and freeze extra portions for when baby arrives and you’re exhausted but in love.