A decadent, savory cookie that will make you want to eat the whole batch in one sitting, this "lactation" cookie is perfectly safe for anyone to eat. The "lacatation" part comes from the spices and herbs that are included in the recipe, all of which are supposed to improve the milk production capabilities of lactating moms but will not induce a non-lactating woman to produce milk, or any other such similar concern.
1 1/2 cup whole wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup almond butter or peanut butter
1/2 cup butter, softened
1 cup flax
3 Tbsp brewer's yeast
1/3 cup water
1/2 cup sugar
1/2 cup brown sugar
2 tsp vanilla
8 capsules of Fenugreek (opened)
2 large eggs
1 3/4 cup oats
2 cup (12oz) chocolate chips
1 cup chopped nuts of your choice (optional)
Preheat oven to 350 degrees. In a large bowl, beat almond butter, butter, sugar, brown sugar, vanilla, brewer's yeast, flax and water until creamy. Mix in eggs. Gradually beat in flour, baking soda, cinnamon, salt and the Fenugreek powder. Mix in nuts and chocolate chips. Add oats slowly, mixing along the way.
Place balls of dough onto a baking sheet. Press down each ball lightly with a fork. Bake 12 minutes. Enjoy!
LACTATION COOKIE RECIPE (Gluten-Free, Vegan Variation)
Replace the whole wheat flour with gluten-free flour (e.g. King Arthur brand). Replace the peanut butter with soy butter (found in the same aisle as peanut butter in most grocery stores). Replace the butter with vegetable shortening. Replace the mini-chocolate chips with vegan chocolate chips. Replace the two eggs with 1/2 cup natural applesauce + 1 tsp baking soda.
Courtesy of Michele Olsen