Carrot Oatmeal Lactation Cookies

The official start day for Autumn is almost here! I’ve slowly been decorating for Fall and I lit my favourite candle, Pumpkin Pecan Waffle this morning! With the start of Fall coming, that means I only have six weeks left till we leave for Mexico. Which also means I have six weeks to make sure I have enough breast milk pumped for an entire week! Between breastfeeding Isla during the day, pumping three ounces to store in the freezer, and an extra three ounces to give Isla the bottle once a day; to give her the practice before she is without the boob for a whole week. Let’s just say my boobs have been in over drive and I’m constantly starving. Thankfully I’ve come across some amazing recipes to help my milk supply. These Carrot Oatmeal cookies are my go to. And are perfect for Fall with all of their cinnamon and nutmeg.

I usually have to make a double batch because my family loves them. They have a similar taste to carrot cake, a gooey chewy texture and are packed with nutritious ingredients. I eat two of these a day, usually mid morning to give me the boost I need, while drinking so much water I pee every five minutes.

There are different variations to this recipe. Instead of using one egg, I use flaxseed meal as a substitute. You mix one tablespoon of flax meal with two and a half tbsp of water. Mix and let sit for five minutes till it’s gelatinous. A little extra work but flaxmeal is known to help boost breast milk production.

For this recipe I use whole oats and oat flour. Which is oatmeal blended into a powder. If you don’t want the hassle you can use whole wheat flour. It’s a 1:1 ratio. Oatmeal is another ingredient known to help boost breast milk. So I make sure to pack these cookies with oats to help me produce the amount I need.

Also you will read coconut oil. If you don’t have that handy, any other oil will work. Again, it’s a 1:1 ration.


Carrot Oatmeal Lactation Cookies

Ingredients:

  • 1 cup Instant Oats
  • 3/4 cup Oat Flour
  • 1 1/2 tsp of Organic Baking Powder
  • Pinch of Salt
  • 1 tsp of Cinnamon
  • 1/4 tsp of Nutmeg
  • 2 Tbsp of Coconut Oil melted
  • 1 tbsp of Flaxmeal mixed with 2.5 tbsp of water
  • 1 tsp of Vanilla
  • 1/4 cup honey or maple syrup (If you want a more flavorful cookie that taste like carrot cake do 1/2 cup of honey or maple syrup)
  • 1 cup Grated Carrots

Instructions:

  1. Mix the flaxseed meal and water in a bowl, let sit till gelatinous.
  2. Combine all the dry ingredients into a bowl: Oats, oat flour, salt, cinnamon, nutmeg and baking powder.
  3. In the Flaxseed bowl, add the honey, vanilla and coconut oil.
  4. Add dry ingredients till just combined, then gently mix in carrots.
  5. Cover the dough with plastic wraps and CHILL THE DOUGH FOR MINIMUM ONE HOUR. The oats need time to absorb some moisture and it’s makes it easier to handle.
  6. Preheat oven to 350 and line a baking sheet with parchment paper.
  7. Using an a spoon or Ice scoop, scoop the dough into the pan about two inches apart. The longer you chills it the less space you need in between, and you might want to flatten them before baking.
  8. Bake for 11-13 minutes, cool for 15 minutes on the pan before transferring to a cooling rack. Let’s the cookies finish cooking.

These cookies have everything in them for this Fall. Warm spices, nutrition to help with breastfeeding and a vegetable. Can’t go wrong with that. Now let’s just hope I can stay on top of all this pumping!

Thanks for reading,

Jaclyn Yvonne