When I returned to work in February after my maternity leave, I didn’t have a tough time making milk to take home and to freeze for Ava.
This was my schedule:
Early AM (between 4-7AM): Breastfeed Ava at home
8:30 AM: Pump at work during my free period
12:30 PM: Pump during my 20 min lunch
After 4:30 PM: Breastfeed Ava at home
But as the weeks progressed, and some of my pumping times were hijacked by work obligations, my body began to make less and less milk. I would make lactation cookies, drink teas, and pop fenugreek supplements, but by May I felt like nothing was helping anymore. I went from being able to pump 6-10 oz at work to barely pumping 2 oz in an entire day. During the last weeks of school, and as my frozen supply of milk dwindled, I was miserable with guilt and stress that I wouldn’t be able to breastfeed anymore.
But I was determined to make it to the end of the school year! ¡¡Sí se puede!!
So I tried a new lactation cookie recipe. I figured that my body might have grown “immune” to my normal batch. Or maybe my ingredients had lost their potency. Regardless, it was time to try something new. I found this recipe on Pinterest. Click here to follow my Nursing Board!
Cost: I found all of the ingredients that I didn’t have already at Whole Foods. This was the only downer about the recipe. Although the ingredients were unique and really healthy (for example, coconut sugar is about half the calories of the sugar I would normally use to make cookies), they were kind of pricey. In total, my WF tab was about $45. Eek.
Taste: The recipe calls for Anise seeds. If you DO NOT like anise or fennel or licorice, then beware. The cookies have a strong anise taste. I happen to love anise. I used to drink anise tea when I was little to calm an upset stomach. Also, in Southern Spain (where I studied abroad), several of my favorite treats used anise seeds, such as pestiños de miel and torta de aceite. YUM!! Although the original recipe doesn’t call for it, I added some chocolate chips & brown sugar to sweeten it up a bit and to cut down on the strength of the anise taste. YUM YUM!!! I also added an extra tablespoon of the raw honey.
Ease: The recipe is very easy to make and I was done in about 20 mins. Note, I did need a blender and a grinder. I used a coffee grinder to grind the anise seeds. The 20 mins prep time doesn’t include baking time. I found that I was done fairly quickly with the baking portion because the recipe didn’t feel like it yielded that many cookies. If you like the cookies, think about doubling up the recipe for the next round.
Below is the recipe that I am borrowing from mamanatural.com. Much thanks for posting this lovely recipe! Click here for the original link. I LOVE that she included links for where to buy each item.
- Pre-heat oven at 350 degrees fahrenheit.
- Put your 2 cups of rolled oats into a high speed blender or food processor. Blend until the oats are a flour-like consistency.
- Measure out 1 TB of fennel seeds and grind in coffee grinder or with mortal and pestle until fine powder.
4. Put dry ingredients into large bowl and mix.
5. In a smaller bowl, put your almond butter, melted coconut oil, honey, eggs and vanilla extract. Mix well.
6. Pour the contents of smaller bowl into the dry ingredient bowl. Mix well with spoon or clean hands.
7. Grease a cookie sheet with coconut oil. Form small flat balls, about the circumference of a silver dollar.
8. Bake cookies in oven for 15-20 minutes. Check for slightest browning on outside of cookie.
9. Take out and transfer cookies to a cooling rack.
10. Enjoy warm, or let cookies cool to room temperature. Then store in an air-tight glass container.
11. Enjoy for breakfast with raw milk or yogurt. Or as a dessert or snack throughout day. Would be delicious in an ice cream sandwich.