• 1 cup creamy peanut butter (I used crunchy because that's all that Costco had)
  • 1/2 cup raw honey
  • 1 tsp aluminum free baking powder
  • 1 egg
  • 1 1/2 cup almond flour
  • 1 tsp vanilla
  • 2-3 tbsp brewers yeast

Being Gluten Free and Breastfeeding has left my milk supply something to be desired as I am no longer able to eat one of the most well known foods to help boost milk supply – Oatmeal!  Since protein is super important for all breastfeeding mommies, I decided to throw together a peanut butter cookie that would help boost my supply AND keep the little bear happy.

Mom, this book says you can't have oatmeal

Really the only thing that makes these lactation cookies is the addition of Brewer’s yeast.  If I had flax seed meal on hand, I would have used that in place of almond flour, but it’s like way past my bedtime and Noah is FINALLY sleeping and I needz me some lactation cookies!

*A note on brewer’s yeast:  There are a couple of different kinds.  One kind is made from grains and that is not gluten free and definitely not NB friendly.  The other kind is made from beet sugar which is gluten free and that is the type I used here.  I should also note that even if you’re not lactating, brewer’s yeast is a pretty good supplement.  It is packed with B vitamins, protein and potassium.

Here’s how to make more milk:

  1. Preheat oven to 350 degrees
  2. Combine all ingredients in a medium bowl, yup, just dump them all in and stir
  3. Place spoonfuls of yummy dough on a cookies sheet and use a fork to make the classic peanut butter cookie cris-cross
  4. Bake for 10 minutes

 

Enjoy with a tall glass of milk…er…cow’s milk.