Over the past 10 weeks (I REALLY can’t believe how quickly time has gone!!) I have lost count of the amount of times that I have made these Cranberry Almond and White Chocolate Lactation Cookies.
Along with this recipe, I’ve also been making a Chocolate Chip, Coconut and Date Lactation Biscuit recipe I discovered when Mr 3 was a baby, so between the two I’ve had plenty to snack on! A batch of these biscuits normally last me around a week as I normally snack on a couple of them for afternoon tea to help with the feeding frenzy which generally begins in the early evening.
Touch wood, but so far my supply has been pretty good this time around and our breastfeeding journey has been quite smooth (touch wood) apart from one spell of mastitis early on. When I mention to people that I’m eating lactation biscuits, they always ask me if they actually work, and I honestly think they do help give my supply a little boost after I’ve been eating them regularly for a couple of days.
You can certainly mix it up when it comes to adding dried fruit/nuts/chocolate to these biscuits, just make sure you don’t leave out the Brewers Yeast, Flaxseed and Oats as these are the main ingredients to help your supply. Another variation I’ve tried is adding trail mix instead of the chocolate, almonds and cranberries and I’ve even had to resort to hiding these biscuits in the pantry as both my husband and the boys LOVE to eat them too, and while I don’t mind sharing, my appetite is still out of control and I have NOT been happy to discover they have been all gone on several occasions!
Cranberry Almond and White Chocolate Lactation Cookies
Ingredients
- 1 cup 150g wholemeal flour
- 1 teaspoon of baking powder
- 125 g butter
- 3 tablespoons of flaxseed meal
- ½ cup brown sugar
- 1 egg
- 3 tablespoons of water
- 1 tablespoon vanilla extract
- 2 tablespoons of brewers yeast
- 1 ½ cups of rolled oats
- 100 g of flaked almonds
- ½ cup of dried cranberries
- ¼ cup of white chocolate chips
Instructions
- Line two trays with baking paper and preheat your oven to 180 degrees.
- Place the butter and sugar into the bowl of an electric mixer and beat on a high speed for 8 - 10 minutes or until the mixture is pale and smooth.
- Add the vanilla and egg and mix on a low speed to combine.
- Add the wholemeal flour, baking powder, flaxseed meal and brewers yeast and water to the bowl and mix on a low speed to combine.
- Remove the bowl from the stand and add the rolled oats, flaked almonds, white chocolate chips and dried cranberries and stir through to combine.
- Use a tablespoon to scoop up the mixture and roll it into balls before placing on the prepared baking trays. Repeat until you have used all of the mixture.
- Lightly flatten the Cranberry Almond and White Chocolate Lactation Biscuits with the palm of your hand and place into the oven to bake for 12 minutes.
- Leave the biscuits to cool on the trays for 10 minutes before carefully transferring to a wire rack to completely cool.
- Store in an airtight container for up to a week.
Thermomix Cranberry Almond and White Chocolate Lactation Cookies
Line two trays with baking paper and preheat your oven to 180 degrees.
Place the butter and sugar into Thermomix bowl and mix for 30 seconds on speed 6. Scrape down the sides and mix for a further 15 seconds on speed 6 until pale and creamy.
Add the vanilla, egg, wholemeal flour, baking powder, flaxseed meal, brewers yeast and water to your Thermomix bowl and mix for 15 seconds on speed 4 to combine.
Scrape down the sides and add the rolled oats, flaked almonds, white chocolate chips and dried cranberries and mix for 15 seconds, speed 4 REVERSE. If the mixture hasn’t quite combined, mix for a further 10 seconds, speed 4 reverse.
Remove the Thermomix from the machine and use a tablespoon to scoop up the mixture and roll it into balls before placing on the prepared baking trays. Repeat until you have used all of the mixture.
Lightly flatten the Cranberry Almond and White Chocolate Lactation Biscuits with the palm of your hand and place into the oven to bake for 12 minutes.
Leave the biscuits to cool on the trays for 10 minutes before carefully transferring to a wire rack to completely cool.
Store in an airtight container for up to a week.
Far
hi, id like to try but im not into soft chewy cookies. is this soft or crunchy cookies please?
Lauren Matheson
Hi, these are a softer biscuit, however you can cook them for a few extra minutes to make them crispier. I hope that helps 🙂
Boon
Hi Lauren,
I don’t have Thermomix, am using Kenwood stand mixer, is it the same method to mix the ingredients?
Thanks,
Boon
Lauren Matheson
Hi, The method in the box above the thermomix instructions is if you are using a stand mixer x
Autumn
May I know if replace the wholemeal flour with All Purpose Flour, will it be the same?
if we prefer the texture is crispy type, which flour we should use?
Do you have the recipe in grams?
Lauren Matheson
Hi Autumn, you can certainly use plain instead of wholemeal flour. I use Australian metric measurements – 150 grams = 1 cup of flour.
Autumn
Hi Lauren,
Thanks for replying! So, if we prefer the cookies to be more crispy, which flour you would suggest?
Sorry for so many questions.
Love,
Boon
Lee
I made a batch of these yesterday. They actually taste better than a popular brand lactation cookie that retails for $25 for 10 Boobie Biscuits. They’ve been great to have on hand for my first breakfast, as I struggle to find time to eat while juggling the morning newborn feed whilst also managing my toddler.
I’ll be making these again, and they were really simple in the Thermomix.
Lauren Matheson
Oh thank you so much Lee, I’m so glad you are enjoying them x
Shari from GoodFoodWeek
You had me at lactation cookie – I’m on the 5 week count down. Thanks for linking up…The Ultimate Rabbit Hole Guest Host – Shari from GoodFoodWeek xox
Lauren
Thanks Shari, good luck with your new arrival x
Karin @ Calm to Conniption
These are the best looking lactation cookies I have ever seen!!
Lauren
Thanks Karin 🙂
Anne
They look divine!
Lauren
Thank you Anne!