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.
I NEED-MORE-MILK.
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:
Oatmeal
Brewers Yeast
Flaxseed
Ginger
Almonds
Almond Butter
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
Ingredients
- 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
Instructions
- 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.
Courtney Stewart says
July 15, 2019 at 3:00 pmDo you have the nutritional information for these cookies? I made them and they are delicious but I am wanting to track my nutrition and want to put more than just the calories into my counter.
Abbey Sharp says
July 15, 2019 at 4:06 pmYes, it is found in the recipe at the bottom of post.
Dorothy says
May 22, 2019 at 7:01 pmI made these cookies for my lactating daughter-in-law and they are really delicious. (Well, of course I had to taste them to make sure they were fit for her to eat.) We didn’t need them to be gluten free so I used regular all purpose flour but I would gladly make them again with gluten-free flour for my friends with celiac disease. They will love them!
Abbey Sharp says
May 24, 2019 at 9:22 amAmazing! So happy to hear
Kimberly says
January 18, 2019 at 1:53 pmMy friend sent me this recipe and asked me to make the cookies for her (she’s a new mom). The yeast really stunk and the cookie dough too, but the cookies tasted really good! It’s always good to have a pleasant surprise. My friend said the cookies helped her lactate better too, just like they’re meant to do! Thanks for this recipe!
Abbey Sharp says
January 18, 2019 at 4:38 pmThat’s great! Thanks so much for sharing Kimberly
Kim says
May 24, 2018 at 11:42 pmThis looks so delicious and yummy!! Hope the kids will love it.
Abbey Sharp says
May 25, 2018 at 1:21 pmYes! I’m sure they will!
Chrissy says
May 24, 2018 at 12:17 pmI’m not breastfeeding but totally making these this weekend anyway! When I had a short stint of struggling with milk supply, ironically a dark beer (jack abby’s!) at night always helped. I know people say it’s a myth but if I had one at night right after I nursed, then 4-6 hours later when I had to nurse again my boobs were crazy full. It worked wonders, lol.
Abbey Sharp says
May 24, 2018 at 2:13 pmgood to know! Enjoy Chrissy 🙂
Jessica Levinson says
May 23, 2018 at 11:46 pmThese cookies look delicious! Eating these throughout the day sounds like a win to me!
Abbey Sharp says
May 24, 2018 at 2:14 pmYes! totally 🙂
Rachel says
May 23, 2018 at 7:11 pmI’ll share this with my very pregnant bestie!
Abbey Sharp says
May 24, 2018 at 2:15 pmamazing! Thanks love
Beth says
May 23, 2018 at 5:57 pmI’m a fellow RD and majorly struggled with breastfeeding with BOTH my daughters. Biggest thing that helped my supply was pumping min 8x a day for min 15 a pump when they weren’t nursing at all. Anytime I missed pumps and didn’t meet 8x/day my supply would drop. Power pumping and cluster pumping helped as well but both are super time consuming so who can keep that up! And pumping is super time consuming period – you’re kicking @$$ by doing all you’re doing for your little guy!!
Abbey Sharp says
May 24, 2018 at 2:16 pmI’ve been pumping like CRAZY and yes it’s so time consuming, but for now it’s working so I have no choice!
Kelly says
May 23, 2018 at 11:28 amThese are so smart! And it doesn’t hurt that you get to eat a tasty cookie to stay healthy.
Abbey Sharp says
May 23, 2018 at 1:30 pmRight! Win win !
rebecca says
May 23, 2018 at 11:13 amlactating or not, these cookies look delicious! I’d totally eat them
Abbey Sharp says
May 23, 2018 at 1:30 pmYes! Love it