Orange-Oat Lactation Cookies

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Orange-Oat Lactation Cookies
Since experts recommend getting 450 to 500 extra calories per day when you're breastfeeding, it's a good time for one of these nutritious, citrus-glazed cookies. While eating a balanced healthy diet is most important when nursing a baby, some foods—including the oats, fennel, flax, brewer's yeast and barley malt syrup in these cookies—are believed to promote milk production.
active:
20 mins
total:
30 mins
Servings:
20
Orange-Oat Lactation Cookies Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis

Ingredients

Cookies
Glaze

Directions

  • To prepare cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

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  • Puree dates in a food processor until smooth. Add barley syrup and process until combined, scraping the sides as needed. Add oil and butter and process until combined. Add egg and vanilla and process until combined, scraping the sides as needed. Scrape the mixture into a large bowl.

  • Whisk all-purpose flour, whole-wheat flour, brewer's yeast, flaxseed, fennel, baking powder, baking soda, cinnamon and salt together in a small bowl.

  • Add the flour mixture to the date mixture and mix until just combined. Add oats, coconut and 1/4 cup walnuts; mix well. Drop the dough by tablespoonfuls onto the prepared baking sheets (10 cookies per sheet). Press each cookie to a 1/4-inch thickness.

  • Bake, one sheet at a time, until the cookies are golden on the bottom, about 8 minutes. Immediately transfer the cookies to a cooling rack and let cool for 5 minutes.

  • To prepare glaze: Whisk confectioners' sugar, orange zest, orange juice and turmeric in a small bowl until smooth. Drizzle the glaze on the cooled cookies and sprinkle with the remaining 1/4 cup walnuts.

Equipment:

Parchment paper

To make ahead:

Store cookies in an airtight container at room temperature for up to 3 days. Or prepare through Step 4 and freeze the formed cookies in a single layer on a baking sheet until solid. Once solid, transfer the cookies to a resealable plastic bag and freeze for up to 1 month. Before baking, thaw on the baking sheet in the refrigerator overnight or let stand at room temperature for 30 minutes.

Tips:

Barley malt syrup, made from sprouted barley and water, is traditionally used as a sweetener in breads. Honey or molasses can be used instead but will give a less toasty flavor.

Tips

Brewer's yeast is a key (nonalcoholic) ingredient in beer-making. It can also be used in baking to add protein, B vitamins and essential minerals, as well as a hint of beer-like bitterness. Find it in natural-foods stores or online.

Nutrition Facts

Serving Size:
1 cookie
Per Serving:
166 calories; protein 3g; carbohydrates 20g; dietary fiber 2g; sugars 9g; added sugar 7g; fat 9g; saturated fat 3g; mono fat 2g; poly fat 4g; cholesterol 15mg; vitamin a iu 88IU; vitamin b3 niacin 1mg; vitamin c 1mg; vitamin d iu 2IU; vitamin e iu 1IU; folate 16mg; sodium 48mg; calcium 22mg; iron 1mg; magnesium 22mg; phosphorus 62mg; potassium 109mg; omega 6 fatty acid 3g; niacin equivalents 1mg.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 01/27/2023
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