I love being a mom! In honor of Mother’s Day and my first time celebrating as a mom, I’m sharing some of my most used, and favorite mom-friendly items. This week’s recipe features my Lactation Cookies, which accompanied me to the hospital when Nico was born, and have been made regularly since!
First off, Nucifera! I LOVE Nucifera, and the amazing entrepreneur who developed it. Nucifera is the ultimate pregnancy and breastfeeding safe, all in one, beauty product. I use it regularly before bed and on my face as part of my cleansing routine. By now you all know how in love I am with coconut, and this is a coconut based product, and the benefits are unending. It moisturizes, soothes, purifies, and combats various skin conditions. Nucifera can even be used as an all natural deodorant. I personally like using it under my eyes. And by the way, Nucifera is not just amazing for mothers, it is great for fathers and children alike!
Second, my Petal Soft Ballet Nursing Bra. Not only is it pretty to look at, it is oh so comfortable. I never thought nursing would change my whole outfit. For some reason, I never made the connection. Well, a good nursing outfit starts with a good bra, and this is my go-to! It is from Bravado Designs, who also makes two other nursing bras I’m digging– the Body Silk Seamless Nursing Bra, also comfy, and the Clip and Pump, which gives me mobility with my hands while I pump!
Third, a good notebook. I want to cherish each day with sweet Nico, and this helps me do! I’m a very sentimental gal, so essentially, writing down thoughts, precious moments and words of gratitude have been very therapeutic for me. Nico has made me a more organized person, and this is one tool I’ve begun to use to help in that department.
Lastly, Lactation Cookies. Do you every need an excuse to eat cookies? Well, when you’re breastfeeding, you automatically have one! Lactation enriching foods have been used for centuries to help with breast milk production, and my cookies contain just a few of the many nutritious foods know to encourage milk supply nursing. I read a book entitled Real Food for Mother and Baby by Nina Planck, and learned about the foods I should focus on during pregnancy and nursing. I highly recommend this book. Per the words of Planck, two of the most popular lactation foods are oats and beer. I don’t include either of those in my cookies, as I don’t digest either well, but have included several of the other recommended foods. These cookies freeze super well, so I typically make a batch and store them in the freezer to snack on and give to people who come over. Having a baby really ups your weekly visitors!
Yields about 30 cookies
2 cups almond flour
1/2 cup flax seeds
1/4 cup sesame seeds or shredded coconut
1/2 cup macadamia nuts or pecans
1/2 date paste or 7 dates, pitted
1/2 cup coconut oil (melted) or grass fed butter (solid)
1 cup chocolate chips (recipe below)
Maple syrup, as needed (these cookies are not very sweet, so add if need be)
*For Oatmeal Raisin variation
Exchange flax and sesame seeds for 1/2 cup of oats (if you tolerate). You can also add shredded coconut for texture!
Exchange and 1 tsp. cinnamon and 1/2 cup raisins for the chocolate chips.
Preheat the oven to 350. Line a cookie sheet with parchment paper.
In a blender, combine the flax seeds, sesame seeds, macadamia nuts, dates, eggs, coconut oil and maple syrup (optional). Turn on low speed, and blend until batter is incorporated. Remove mixture from blender and place into a bowl. Stir in almond flour and chocolate chips. Spoon one tablespoon sized cookies onto cookies sheet. Gently press dough down with a piece of parchment paper.
Bake for 8-10 minutes. Lift parchment off pan, and allow cookies to cool all the way.
Homemade Chocolate Chips
4 ounces unsweetened baking chocolate (100% cacao, organic is preferable)
1-2 tablespoons maple syrup or raw honey
Break baking chocolate into one-inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt baking chocolate. Once melted, take off heat, and add maple syrup or raw honey and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break into small pieces and use as chocolate chips.