These Salted Chocolate Almond Vegan Lactation Cookies are perfect gluten free plant-based breastfeeding snacks for nursing moms!
If you read my recent post about my struggles breastfeeding and with my milk supply, you probably understand the inspiration for this post. I need more milk to feed my hungry, hungry hippo of a son. I guess there’s no speculating that this kid isn’t mine with an appetite as ferocious as his! Alas, I have been chained to my damn pump since the day he was born and at this point I am DESPERATE for some relief.
So I spoke with my doula and lactation consultant, both who shared with my a list of the top foods to really up in my diet in an effort to up my milk. Hey, I have to eat anyway, might as well make choose foods with boobie benefits. And while I have no qualms about eating oatmeal for breakfast every day (LOVE it anyway), or steeping ginger in my tea, the idea that I can eat delicious lactation cookies throughout the day and night for the same effect definitely got me excited. So I pulled together a bunch of the top boob foods (aka. foods that help with milk supply) to make these gluten free salted chocolate almond vegan lactation cookies. These are legit the BOMB.DOT.COM.
After we spent an afternoon baking these up, my hubby came home from work and inhaled three of them hot off the baking sheet. So yes, if you’re wondering, they’re totally safe for dads and won’t make my non-mom friends leak milk if you’re not breastfeeding. I’ve since served these gluten free salted chocolate almond vegan lactation cookies.to friends with and without kids, and EVERYONE agrees they’re absolutely delicious.
WHAT’S IN THESE Salted Chocolate Almond Vegan Lactation Cookies THAT MAKE THEM GOOD FOR MILK SUPPLY?
Like I said, I really wanted to pack as many boob foods into these gluten free salted chocolate almond vegan lactation cookies to get the most milk bang for my cookie buck. So here’s what I included inside that may help with your milk supply:
All delicious ingredients, and all great foods for improving milk supply on their own. But together in a chewy cookie, they are a total dream.
HOW TO MAKE THESE Salted Chocolate Almond Vegan Lactation Cookies
Cookies should be easy, and these are an absolute breeze, even for a busy new mom! I simply mix together my dry ingredients (oats, gluten free flour, brewers yeast, flax, baking powder, soda, and spices) with some creamed vegan butter, sugar, flax eggs, almond butter and vanilla. Then I fold in my dark chocolate chunks, almonds, and candied ginger bits. Roll the dough into balls and sprinkle generously with fleur de sel and bake them up for 20 minutes until they spread out a bit and turn golden brown.
Man, these gluten free salted chocolate almond vegan lactation cookies make breastfeeding WAY more enjoyable. And to my non-moms, THAT is a HUGE feat.
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Salted Chocolate Almond Vegan Lactation Cookies
- 3 cups gluten free rolled oats
- 1 1/2 cups gluten free all purpose flour
- 6 tablespoons brewers yeast
- 3 tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- ¼ tsp nutmeg
- ½ tsp ground ginger
- 1/4 teaspoon salt
- 1 cup vegan butter
- 1 1/2 cups light brown sugar
- 1/4 cup natural almond butter
- 2 flax eggs 2 tbsp ground flaxseed with 5 tbsp unsweetened vanilla almond milk
- 2 teaspoons vanilla extract
- 1 cup vegan dark chocolate cut into small bits
- 1/3 cup sliced almonds
- 1/4 cup candied ginger minced
- Fleur de sel for garnish
- Preheat the oven the 350 degrees F and line three baking sheets with parchment paper or a silpat.
- Prepare the flax eggs by combining 2 tbsp of flaxseed with 5 tbsp unsweetened vanilla almond milk. Refrigerate for 10-15 minutes until it looks thick and gloopy.
- In a large bowl, mix together the oats, gluten free flour, brewer’s yeast, flaxseed, baking powder, soda, cinnamon, nutmeg, ginger and salt.
- In another bowl (or your stand mixer), beat the vegan butter until softened. Add in the sugar and beat until it looks smooth and fluffy. Add in the almond butter, flax eggs, and vanilla and beat until mixed.
- Stir the wet ingredients into the dry and then fold in the chocolate, almonds and ginger.
- Roll into balls about 1 1/2 inchs in diameter and place on the baking sheet with about 2 inches between them (12 per baking sheet).
- Sprinkle generously with fleur de sel and bake for 20 minutes until the bottoms and sides turn golden brown. Allow to cool for at least 5 minutes before picking up. Store in an air tight container for up to 5 days, or in the freezer for 6 months.