Cranberry Pecan Lactation Cookies

Of all the lactation cookie variations I have tried, these were my favorite flavor combination. I mean, really…Oatmeal + Pecan + Craisins + White Chocolate Chips?!? Yes, PLEASE!!!
Cranberry Pecan Lactation Cookies.jpg
Not only do I notice a difference in my milk supply when I use these cookies regularly, who doesn’t like having cookies as part of their day? New Moms rejoice! 😀
Go make some for yourself, for a new mom friend, or just because and leave out the brewer’s yeast. 😉
The recipe is below, but I linked a few of the items that I purchase via Subscribe & Save on Amazon.
$ Saving TIP!.jpg
I make sure that I am ordering multiple items each month that I have an order go through so that I am getting the best discount and actually saving money. 😉
  • 1 cup coconut oil (EV if you want that coconut flavor in there)
  • 1 cup agave syrup
  • 1 teaspoon Pure Vanilla Extract
  • 1/4 cup flax seed, ground
  • 2 eggs, beaten
  • 3 cups oatmeal, ground
  • 1 cup spelt flour
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 cup + brewer’s yeast (the more you add, the more potent the cookies and lactation boost you will have; however, many taste the slight bitterness that is in the brewer’s yeast. Adjust to your taste.)
  • Mix-ins (to your liking) dried cranberries, pecan chips and white chocolate (vanilla) chips*

*the mix-ins are what make this borderline a “clean” recipe. If you omit the white chocolate chips, or find some that are organic or made with unrefined sugar, you can count these as totally clean!

  1. Mix wet ingredients (coconut oil and agave syrup) in a small mixing bowl. Beat in eggs and flax.
  2. Combine all dry ingredients in a separate bowl. Mix wet and dry together and add in cranberries, pecan chips, and white chocolate chips.
  3. Chill your dough for about 30 minutes. <–you can skip this step, but they turn out more flat and stiff instead of chewy. I like chewy. 🙂
  4. Drop by teaspoon-full (or use a cookie scoop if you have one to keep things really uniform) on an ungreased cookie sheet, baking stone, silpat, etc. Note: I have a silicone baking mat like these that makes a noticeable in cookie texture.
  5. Bake at 350*F for 10-12 minutes (more or less depending on how large you made your cookies).

Have you tried these? Let me know how you like them!



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