A tasty little recipe that may also help to improve the quality and supply of breast milk. Widely used by mothers! If you have 2-3 smallish ones a day it balances out supply, but if you want to eat more then enjoy!
See below, or view as a PDF
(makes 6 dozen)
1 cup of butter or margarine
1 cup sugar
1 cup brown sugar
4 tablespoons of water
2 tablespoons of linseed (flaxseed) meal*
2 large eggs
1 teaspoon of vanilla essence
2 cups flour
1 teaspoon of baking soda
1 teaspoon of salt
3 cups of oats, thick cut if you can get them
1 cup (or more!) of chocolate chips
2 tablespoons of brewer’s yeast, be generous
(preparation time: 15 minutes)
Preheat the oven to 375˚F or 180˚C. Line a baking sheet with baking paper.
Mix together the linseed meal and water, then set aside for 3-5 minutes.
Cream the butter and the sugar. Add the eggs one at a time, mixing well.
Stir the linseed mixture and add with vanilla essence to the butter/sugar mix. Beat until blended.
Sift together the dry ingredients EXCEPT the oats and chocolate chips, then add to the butter mix.
Stir in the oats and chocolate chips.
Scoop onto the baking sheet and bake each batch for 8-12 minutes, depending on the size of the cookies.
It MUST BE brewer’s yeast, not baker’s yeast. NO SUBSTITUTIONS.
You can freeze the dough
You can make the cookies and then freeze them too