Gingerbread Lactation Cookies
Why not merge one of the best festive treats of the season with a lactation cookie? If you’re in the breastfeeding season of life, I’m thinking of you!
That’s what's happening in this recipe (and by the way, you can absolutely enjoy these if you’re not breastfeeding, they are SO good and healthier than your regular cookie recipe).
These gingerbread lactation cookies are a spin on my original lactation cookies, and they are the absolutely perfect thing to bake if you want a sweet holiday treat, if you’re prepping a festive snack for your family, of if you’re just looking for a little lactation support!
Not only are these cookies SO delicious and full of holiday flavors, but they also feature ingredients known to support lactation.
Why Gingerbread Lactation Cookies are Great for Breastfeeding
These cookies are packed with ingredients that can help boost milk production.
What they don’t have is Brewers Yeast - something you see in lots of store-bought lactation cookies.
I didn’t use that ingredient here because it’s a ‘special’ ingredient many people don’t have in their kitchens, it’s not gluten-free so isn’t a great choice for many, and it’s so bitter in flavour, meaning you have to add more sugar than you typically would!
Instead, I’ve used more common, everyday ingredients that are both super nutrient rich and support lactation.
The two main galactagogues (foods that support milk supply) that I’ve used in this recipe are oats and almonds.
Almonds (via almond flour) are rich in fiber, protein, healthy fats, and provide essential nutrients for both mom and baby. Using this flour also means that these cookies provide more energy per bite - something breastfeeding moms need a lot of, especially this time of year!
Oats (via oat flour) are used here in place of regular flour, making these cookies gluten-free and higher in fibre, protein, and micronutrients like iron, magnesium, and calcium.
Ingredients in Gingerbread Lactation Cookies
These cookies bring the warmth and spice of gingerbread into your kitchen with just the right balance of sweetness and holiday cheer. Fresh ginger, ground ginger, and vanilla create a cozy, aromatic treat that’s perfect for festive snacking. The optional chocolate chips add a touch of decadence without overwhelming the seasonal flavors.
The sweetener used in the Gingerbread Lactation Cookies is coconut sugar, which is lower on the glycemic index than regular sugar and provides a caramel flavour that’s perfect for the holidays.
The key to a perfect ginger cookie for the holidays, in my option? Both fresh and ground ginger.
This hefty punch of ginger is also great because considering the amount of viruses circulating this time of year, you want ginger in your house and any excuse to use it!
How to Make Gingerbread Lactation Cookies
There’s just 4 simple steps to making the perfect Gingerbread Lactation Cookies.
Using either a hand mixer or a spatula, cream together the butter, egg, vanilla, fresh ginger, and coconut sugar
In a large bowl, sift the flours, baking soda, baking powder, ground ginger, and sea salt, then combine with the wet mix and your chocolate chips
Refrigerate your cookie dough for 30-60 min
Bake!
Whether you’re enjoying your gingerbread lactation cookies with a warm cup of tea or sharing them with family and friends, these gingerbread lactation cookies are a holiday treat that helps new moms feel nourished and supported. They’re a fun, flavorful way to celebrate the season while nurturing your milk supply.
Enjoy, and happy holidays!
Recipe:
1⁄2 cup (125 mL) butter, soft and room
temperature but not liquid
1 large egg
1 tbsp fresh ginger
1 1⁄2 tsp (7.5 mL) vanilla
3⁄4 cup (175 mL) coconut sugar
1 1⁄4 cup (310 mL) almond flour
1 cup (250 mL) oat flour
(or substitute whole wheat flour
for non-GF)
1⁄2 tsp (2 mL) baking powder
1⁄2 tsp (2 mL) baking soda
1⁄2 tsp (2 mL) sea salt
1 tbsp ground ginger
1⁄2 to 3⁄4 cup (125 to 175 mL)
chocolate chips (dairy-free
or regular)
How to make it:
1. In a medium bowl, cream together the softened butter, egg, vanilla, fresh ginger, and coconut sugar using a hand mixer or spatula.
2. In a large bowl, sift together the flours, baking powder, baking soda, ground ginger and sea salt, then pour in the wet mixture and stir to combine.
3. Stir in chocolate chips, then preheat oven to 350°F (180°C) and refrigerate your cookie dough for 30 to 60 minutes.
4. Using a tablespoon (for regular-sized cookies) or 1⁄2 tablespoon (for little cookies), portion the cookie dough onto 1 to 2 baking stones or baking sheets lined with parchment paper.
5. Transfer cookies to oven and bake, about 9 to 12 minutes. Let cookies cool on pan for 5 minutes, then transfer cookies to cooling rack. Store in an airtight container for a week, or freeze in a freezer-safe container or bag for several months.