I know I’m not alone when I say breastfeeding is hard. It’s one of the most amazing things we can do for our babies as moms, but also can be the most exhausting, frustrating, time-consuming, emotional aspect of early motherhood. Throughout my 13 month journey, there wasn’t one day that was easy. That is why I wanted to share this recipe with you that helped me with my supply
I’ve always had the desire to breastfeed my baby and before I even gotten pregnant, I had this glorious vision of easily and exclusively breastfeeding them until they were at least a year old. Well, when Christian was born, my visions for how breastfeeding should go were quickly proven wrong. I just didn’t and couldn’t make enough milk. We tried everything…lactation consultants, nursing as often as possible, pumping after and between each feeding, lots of water, lots of rest, Fenugreek, Mother’s Milk tea, increasing my calorie intake by 1000 extra calories on top of the 2000+ I was already eating, and anything else that was recommended. I was willing to try anything and although my supply did increase some, I just couldn’t keep up with his growing demand.
Before my son was born, I would walk through the baby aisle at Wegman’s and browse through the hundreds of mommy products. Cookies, butters, creams, wipes. You name it, it was overwhelming. The cookies seemed enticing because now I had a reason to “safely” eat cookies without feeling guilty. When Christian was born, I snatched a few up to see if they tasted good. Some were, some weren’t. But I realized how expensive these cookies were and that I wouldn’t be able to afford them for long once my maternity leave came to an end.
So I literally googled, “No Bake Lactation Cookies.” I didn’t have the desire or want to bake cookies so I wanted to see if there was a no bake version. Just like cheesecake, right? (haha)
I must say this recipe is absolutely delish! I also plan to make these for when baby number two comes (in the future).
- 2 cups old-fashioned oats
- ½ cup ground or milled flaxseed
- 3 tablespoons brewer’s yeast (you can find easily at Whole Foods in the supplements aisle)
- 1 cup peanut butter or almond butter (I used peanut butter)
- ½ cup honey
- 1 teaspoon vanilla
- ½ cup dark chocolate chips or Coconut flakes (I used both)
- In the bowl of an electric mixer fitted with the paddle attachment, add all ingredients except for the chocolate chips. Mix on low speed until mixture is well combined. Stir in chocolate chips.
- Roll mixture into 2-tablespoon sized smooth balls and place on a parchment-lined baking sheet. Place in the refrigerator for 30 minutes or enjoy right away. Once the bites have set, transfer them to an air-tight container and store in the refrigerator for up to 2 weeks.
And there ya go! I hope this helped! Please comment below if you have any suggestions or add anything fun!