Lactation Cookie

Lactation cookies can sometimes prove a challenge to bake just right and to ensure they provide the optimal milk-boosting benefit. The most common errors are typically related to ingredient substitutions or modifications - particularly the yeast, flaxseeds and oats - which can affect not only the texture and taste, but also, more importantly, the lactation promoting properties. Balancing the nutritious aspects while keeping the cookies tasty is an art that many try to master. Achieving the right balance between flaxseeds, brewer’s yeast, and oats is crucial for getting the most out of your lactation cookies. Moreover, being creative with flavors and mix-ins like chocolate chips, nuts or dried fruits can give the cookies a delicious twist, making them enjoyable while serving their purpose. A little known hack is to make a large batch of dough and then freeze it in small portions. So anytime you want a cookie, you just defrost a portion and bake fresh cookies, which is especially convenient for tired new mothers.