Being a new mother means nine months of prepping for many challenges – from diaper duty to sleepless nights. But one often under-discussed trial is how difficult breast feeding can be. Kelapo Coconut partnered with Jennifer Saleem, Blogger of HybridRastaMama.com, to create a delicious gluten free lactation cookie recipe to give moms a little extra help. Using lactation cookies can not only help promote more breast milk but also increase the nutrients passed on to the baby.
Why coconut oil? The medium-chain triglyceride known as lauric acid is only found in two places. “The ratio of lauric acid to other medium chain fatty acids (MCFAs) in human milk is IDENTICAL to that in coconut oil,” explains Saleem. “The MCFAs in coconut oil improve the absorption of nutrients already existing in the mother’s diet. These nutrients are of course passed onto the nursing infant through the breast milk. For these reasons, it is important that a mother’s breast milk contain as much medium chain fatty acids as possible,” says Saleem.
Coconut oil, because of the lauric acid, is also anti-fungal, anti-bacterial and anti-viral, all of which may help support the baby’s immune system. Because of the moisturizing properties, coconut oil may also be used to soothe cracked nipples mothers can get from breast feeding.
Gluten Free Lactation Cookie
Created by Jennifer at HybridRastaMama.com
- 1 tablespoons fenugreek to make 4 T brewed fenugreek tea
- 2 tablespoons flaxseed meal
- 1 cup Kelapo Coconut Oil, melted
- 3/4 cup raw honey
- 2 eggs
- 3 teaspoons vanilla
- 3/4 cup peanut butter or other nut/seed butter (I really like sunflower seed butter in these)
- 1/2 cup coconut flour, sifted OR 2 cups gluten free all-purpose flour
- 4 tablespoons nutritional yeast
- 2 teaspoons aluminum free baking powder
- 1 teaspoon sea salt
- 3 1/2 cups gluten free oats
- 1/2 – 3/4 cup raisins or dried cranberries (optional)
- 1/2 – 3/4 cup chocolate chips (optional)
- Preheat oven to 325 degrees
- Brew fenugreek in 8 ounces of hot water until grains are soft.
- Mix flaxseed and 4 tablespoons fenugreek tea and let sit for 3-5 minutes. DO NOT DISCARD THE GRAINS!
- Beat coconut oil and honey.
- Add eggs and vanilla and mix well.
- Fold in the peanut butter/nut or seed butter until well combined.
- Add flaxseed mix and fenugreek grains and mix well.
- Add flour, nutritional yeast, baking powder, and salt. Mix and if using coconut flour see ingredient notes below.*
- Mix in oats until well combined.
- If using raisins or cranberries and/or chocolate chips, slowly fold these in.
- Round off a large tablespoon of dough and place on cookie sheet. Press it down slightly.
- Bake for 15 minutes then check cookies. Continue baking (checking every 3 minutes) until the outside is a bit brown with crispy edges. The inside should still be slightly moist and soft.
- Let cool on cookie sheet for a few minutes and transfer to a cooling rack.
1. Coconut flour has the tendency to soak up a ton of liquid. Every brand varies. If your batter seems dry at this point, add in a tablespoon at a time of coconut milk or your other favorite milk until the consistency is more doughy and moist. If you overdo it, add in sifted coconut flour in 2 teaspoon increments.
2. This batter is really sticky! Do not try to form dough balls with your hands. It will be a mess. A yummy mess at least! I like to grease my spoon with a little coconut oil. It helps the dough slide right off!
3. This recipe is not incredibly sweet although if you use the dried fruit or chocolate chips it does sweeten up! If you prefer a really sweet cookie, add some additional honey and/or vanilla. For every 1/4 cup of honey you add, you will need to increase the coconut flour by 2 tablespoons and the oats by 2 tablespoons.
4. The reason that honey is used and not sugar is because honey has tremendous health properties which a mother can pass on to her breastfeeding infant. Unless you are allergic to honey, please do not substitute the honey with sugar.