Breastfeeding cookies
Serves: 45 cookies
  • ¼ cup flaxseed meal (also called linseed meal). You can find this in the health food aisle at the supermarket
  • ¼ cup water
  • 200g butter, softened
  • ¾ cup firmly packed brown sugar
  • ¾ cup caster sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups plain flour, sifted
  • 1½ cups whole rolled oats
  • ½ cup shredded coconut
  • ¼ cup brewers yeast. This is a very important part of the cookies as it helps with milk production. You can find it at specialty health food stores.
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ cup dark chocolate chips
  • ¾ cup dried cranberries (or sultanas)
  1. Preheat oven to 180°C (conventional). Line baking trays with baking paper.
  2. Combine the flaxseed meal and water in a small bowl. Set aside for 3 minutes.
  3. Beat the butter and sugars in an electric mixer until pale and creamy. Add the eggs, flaxseed mixture and vanilla and beat until well combined.
  4. Add the flour, oats, coconut, yeast, baking soda and cinnamon and beat until just combined. Stir through the chocolate and cranberries.
  5. Spoon heaped tablespoonfuls of the mixture onto prepared trays. You will probably need to do this in batches. Bake for 10-12 minutes, until light golden. Cool on trays.
If you don't want to bake all the cookies in one go you can wrap any remaining dough in a large sheet of baking paper and roll into a 6cm wide log. Freeze this and then cut into 1cm slices to bake. You may need to increase the cooking time by a couple of minutes.
Recipe by emerald + ella blog at