Most of our readers know that baby J. arrived in early June (Read more here), and unfortunately, I had high blood pressure within a week of my c-section. It had been on the rise throughout the last month of my pregnancy, but really went high about a week after delivery. Because I needed extra rest, my husband was bottle feeding at night and I was breastfeeding during the day. I had no idea this would really hurt my milk supply, so I’ve been doing everything possible to get my supply increased again while using this Starter Supplemental Nursing System with 80ml Bottle.

I’m also drinking Traditional Medicinals Organic Mother’s Milk Tea everyday, and I have noticed a definite difference with these steps in addition to eating the lactation cookies recommended by my hospital’s Lactation Consultant. She send me the original recipe from here. While they do taste awesome and seem to help, I have modified the recipe by switching out wheat flour for the regular flour and splenda for the sugar and a few other other ingredients to make them more healthy.

Ingredients:

2 tablespoons flax seed meal
1/4 cup water
1 cup butter, softened (I use about half that amount of butter and I substitute margarine.)
1 cup white sugar (I substitute Splenda)
1/2 cup brown sugar
3 egg yolks
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour (I substitute wheat flour)
1/4 cup brewers’ yeast
1 tablespoon wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 1/2 cups old-fashioned oats
1 cup chocolate chips

Directions

Preheat oven to 350 degrees F
Mix flaxseed with water in small bowl and let soak for 5 minutes.
Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Then add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture.
Mix flour, brewer’s yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough.
Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.
Bake 10-12 minutes and allow to cool.