If you're looking for a delicious Lactation Cookie that's lower in carbs, check out this delicate Cranberry Almond Lactation Cookie recipe! It's made with Almond flour in place of wheat flour, which not only makes it gluten and wheat free, but it also makes it a great source of healthy fats, protein, fiber and magnesium! When have you ever heard a lactation cookie do all that?
Blanched almond flour makes these cookies delicate and crispy on the outside yet soft on the inside. They are a delight and make a great addition to your breastfeeding diet as a rewarding dessert or quick snack between nursing sessions.
What else does this cookie have that makes it a "Lactation Cookie"?
Grass fed butter is higher in healthy omega-3 fatty acids, conjugated linoleic acid (CLA), Vitamin K2 and beta carotene (a cow's diet matters, too!), which all help to enrich your breast milk. You can find out more on Vitamin K2 in breast milk here.
Ginger has not only traditionally been considered a galactagogue, but its beneficial phytonutrients which are anti-inflammatory and anti-cancerous transfer into breast milk! You can find out more on ginger as. a potential galactagogue here.
Oats are often used as a natural galactagogue (=milk boosting food) due to its content of some interesting bioactive compounds. You can find out more on on oats as a potential galactagogue here.
As you can see, cookies can easily be turned into a delicious and nutritious snack that you can keep on hand and that helps you keep up your milk supply up to continue feeding your baby this superfood of nature.
Note: This recipe is gluten free and wheat free but not dairy free. If you want to make this a dairy free cookie as well, you would need to replace the butter with a dairy free alternative such as coconut oil although the cookies might then turn out a bit more oily.
Cranberry Almond Lactation Cookies (gluten free, wheat free)
Ingredients
1/2 cup Butter (grass fed preferred)
1/3 cup Brown Sugar
1/3 cup granulated Sugar
1 Egg
1 1/3 cups Almond Flour (blanched)
1 1/3 cups rolled Oats (gluten free)
1/2 tsp ground Ginger
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup unsweetened Cranberries
Directions:
Preheat oven to 350 degrees F (180 degrees Celsius). Line a large baking sheet with parchment paper and set aside.
Using an electric mixer, whip together the butter and sugar in a medium sized bowl until fluffy. Add the egg and incorporate.
Add the almond flour, oats, ground ginger, baking soda and salt. Mix well until incorporated into a dough.
Scoop approximately 12 balls of dough onto the cookie sheet and push down. Make sure you leave enough space between the cookies as they will spread out.
Bake for approximately 15 to 20 minutes*, or until the edges begin to brown.