Breast-feeding?  You probably already know that it's important to eat a nutritious diet both for your own health and to ensure that you make enough healthy breast milk for your baby.  But what should you eat?  

There is no scientific proof that any one food will increase your milk supply over another, but most health experts recommend that breast-feeding moms eat an additional 500 calories each day - from wholesome foods - to promote the best supply of breast milk possible.  This recipe for gluten-free cookies, from Jennifer over at Hybrid Rasta Mama, packs a powerful punch of amino acids, protein, and vitamins - all in the form over a yummy chocolate chip cookie.  Does it get any better than that?  

Give it a try and let me know what you think...

Gluten Free Lactation Cookie
Created by Jennifer at


·         1 tablespoons fenugreek to make 4 T brewed fenugreek tea

·         2 tablespoons flaxseed meal

·         1 cup Kelapo Coconut Oil, melted

·         3/4 cup raw honey

·         2 eggs

·         3 teaspoons vanilla

·         3/4 cup peanut butter or other nut/seed butter (I really like sunflower seed butter in these)

·         1/2 cup coconut flour, sifted OR 2 cups gluten free all-purpose flour

·         4 tablespoons nutritional yeast

·         2 teaspoons aluminum free baking powder

·         1 teaspoon sea salt

·         3 1/2 cups gluten free oats

·         1/2 - 3/4 cup raisins or dried cranberries (optional)

·         1/2 – 3/4 cup chocolate chips (optional)


1.      Preheat oven to 325 degrees

2.      Brew fenugreek in 8 ounces of hot water until grains are soft.

3.      Mix flaxseed and 4 tablespoons fenugreek tea and let sit for 3-5 minutes. DO NOT DISCARD THE GRAINS!

4.      Beat coconut oil and honey.

5.      Add eggs and vanilla and mix well.

6.      Fold in the peanut butter/nut or seed butter until well combined.

7.      Add flaxseed mix and fenugreek grains and mix well.

8.      Add flour, nutritional yeast, baking powder, and salt. Mix and if using coconut flour see ingredient notes below.*

9.      Mix in oats until well combined.

10.    If using raisins or cranberries and/or chocolate chips, slowly fold these in.

11.    Round off a large tablespoon of dough and place on cookie sheet. Press it down slightly.

12.    Bake for 15 minutes then check cookies. Continue baking (checking every 3 minutes) until the outside is a bit brown with crispy edges. The inside should still be slightly moist and soft.

13.    Let cool on cookie sheet for a few minutes and transfer to a cooling rack.


1. Coconut flour has the tendency to soak up a ton of liquid. Every brand varies. If your batter seems dry at this point, add in a tablespoon at a time of coconut milk or your other favorite milk until the consistency is more doughy and moist. If you overdo it, add in sifted coconut flour in 2 teaspoon increments.

2. This batter is really sticky! Do not try to form dough balls with your hands. It will be a mess. A yummy mess at least! I like to grease my spoon with a little coconut oil. It helps the dough slide right off!

3. This recipe is not incredibly sweet although if you use the dried fruit or chocolate chips it does sweeten up! If you prefer a really sweet cookie, add some additional honey and/or vanilla. For every 1/4 cup of honey you add, you will need to increase the coconut flour by 2 tablespoons and the oats by 2 tablespoons.

4. The reason that honey is used and not sugar is because honey has tremendous health properties which a mother can pass on to her breastfeeding infant. Unless you are allergic to honey, please do not substitute the honey with sugar. 

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