Milk-making cookies

I’m mildly obsessed with something, and that is the milk I’m making. Otto can be quite demanding and let’s just say it’s not pretty when the supply runs low. We’re into Month 3 now and I’m happy to say that I’ve picked up a few tips and tricks for making sure he’s well fed, including these delicious cookies (and beer…although not necessarily at the same time!).

There are several recipes floating around on the internet, including one my sister-in-law and fellow milk maker Shirley sent me (thank you!). I looked at a few and came across Dr. Momma’s site, which goes into detail about why these cookies may help. The short version is that they contain three things that some say help increase production: flax, brewer’s yeast, and oatmeal.

Do they work? It’s not really possible to know for sure. All I know is that Otto’s been quite happy these last few days. And even if that’s just a coincidence, I’ll keep making these because they’re really good…not too sweet, lots of natural ingredients, and the flax fills me up. And all that makes me quite happy, which is important too.

I’ve adapted the recipe on, and there’s another great recipe on her site for the cookies that is even healthier, which I’ll try sometime as well.

Note that the dough can be a bit of a sticky mess and I don’t recommend doubling the recipe because it would be too hard to mix everything adequately. Also, the dough freezes really well. I just make balls of cookie dough, freeze them, and then toss them in a bag. You just need to back them a minute longer. That is if you have dough to bake…I’ve been known to eat balls of raw dough ;)

Milk Making Cookies

Makes about 4 dozen cookies

1 1/2 cups whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 cups of peanut butter (or almond butter)
1/2 cup of butter, softened
1 cup flaxseed meal (I use the one from Bob’s Red Mill)
3 tbsp. brewer’s yeast (available at the health food store)
1/3 cup water
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
2 large eggs
1 cup dark chocolate, cut into tiny pieces or chocolate chips
1 cup dried cranberries
1/2 cup chopped walnuts (you could also replace this with a handful of unsweetened coconut, or do both…don’t worry so much about measurements here…)
1 3/4 c. oats

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

In a medium sized bowl, sift together flour, baking soda, salt, and cinnamon.

In a mixer, beat together peanut butter, butter, flaxseed meal, yeast, water, sugars, and vanilla. Add the eggs and continue mixing.

Add the flour to the wet mixture and continue mixing  until well combined.

Add cranberries, nuts, and chocolate. Mix to combine. Then add oats and combine it all by hand.

Have a parchment-lined cookie sheet ready. Using a tablespoon sized cookie scoop (or just a regular spoon will do), scoop the dough and gently form a ball. I find it’s easiest to do this when the dough is at room temperature. If you chilled the dough, let it stand for a bit to soften it up. You can fit about 20 balls onto a single pan; don’t worry about the dough spreading out during baking.

Bake for 7 minutes (other recipes I’ve seen call for extra baking time, but I prefer less time because they’re softer that way). As soon as you take them out of the oven, press them down gently with a fork. Cool and enjoy!

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