cranberry and dark chocolate lactation cookies

Breastfeeding? Then this is the recipe for you! With the triple threat of flaxseeds, brewer’s yeast and oats - the holy trinity of galactogogues - and easy to eat one-handed (IYKYK), these moreish cookies will become a go-to.

MAKES 12-16

Ingredients

1½ cups (150g) rolled oats

¾ cups (105g) spelt flour

1 tablespoon flaxseeds - these are best if quickly blitzed to pieces beforehand

3 tablespoons brewer’s yeast

⅔ cup raw sugar

100g dark chocolate (70%) chopped into chunks

½ cup dried cranberries

2 eggs

½ cup melted coconut oil

1 teaspoon vanilla extract

Optional: sea salt flakes, to sprinkle

Method

Preheat your oven to 160 degrees, and line a baking tray with baking paper.
In a large bowl, mix together all your dry ingredients. Make a well and add your eggs, coconut oil and vanilla. Beat these together, slowly incorporating the dry ingredients, until well combined. Using an icecream scoop (if you have one), form balls of dough and place onto your tray. Sprinkle sea salt flakes on top.
Put into the oven for 12-15 minutes. They’re ready when the tops turn matte, instead of glossy. Store in the fridge for a week or freeze for three months.

This is an edited extract from Cocoon: Food for Fuel Postpartum by Naomi Chrisoulakis, a collection of 40 recipes for the first 40 days and beyond.

Available at www.cocoonbynaomi.com, $33.