Darling Sister:
Since you’ve gone and brought the sweetest baby ever into the world, I figure I owe it to you to keep you fed. Unfortunately, most of the foods that pregnant you thought would be awesome to eat (macaroni and cheese! chili! baked ziti! butternut squash soup!) have been placed on the naughty list for now, while you work out what is making that squishy baby so tooty. For the time being, it sounds like no milk, no tomatoes, no leafy greens, no onions, and – saddest of all – no chocolate.

The day before you gave birth, we made a double batch of lactation cookies, which I’ve reworked for you using margarine instead of butter and carob chips instead of chocolate chips. The verdict? They’ll do just fine!

These cookies are pretty indulgent – they’re cookies, after all – but have loads of things a breastfeeding mom needs, including calories (duh!), brewer’s yeast, and flax seeds. They’re soft and toothsome and don’t taste too healthy. A win all around!

Sweetly yours,

XOXO

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Dairy-free Oatmeal Cookies with Flax and Brewer’s Yeast (Lactation Cookies)

This recipe was modified from this one to swap out the butter and chocolate. Using margarine, the mix ends up a lot thinner, and requires more flour to even things out.

Makes 4 dozen.

Turn on the oven to 350 degrees.

In a measuring cup, mix and let stand:

  • 2 tablespoons flax seed meal; and
  • 1/4 cup tap water.

In the bowl of a stand mixer, beat until fluffy:

  • 1 cup salted margarine (2 sticks);
  • 1 cup white sugar; and
  • 1 cup dark brown sugar.

With the mixer running, add one at a time:

  • 1 teaspoon vanilla;
  • 1 teaspoon baking soda;
  • 3-4 tablespoons of brewer’s yeast;
  • 2 eggs; and
  • the flax seed meal and water mixture.

Scrape down the sides of the bowl, then add:

  • 2 1/2 cups all purpose flour;
  • 3 cups of rolled oats; and
  • 1 package of carob chips (10-12 ounces).

Mix until incorporated. Add additional flour in 1/4 cup increments until batter is stiff enough to hold a shape when scooped.

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Line a baking sheet with a baking mat or parchment paper. Scoop dough onto prepared pan, leaving 2-3″ of space between each. Bake at 350 degrees for 10-12 minutes, until just beginning to brown around the lower edge, turning the pan halfway through. Remove to a cooling rack.

*I made one dozen fresh, and rolled the remainder into 3 parchment logs and put them in the freezer…later on you can slice and bake them individually or by the dozen without much fuss – that way they’re constantly fresh!

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