Lactation isn’t typically viewed as a glamorous topic, but recipe developer and expectant mother Molly Baz is changing that with her new recipe, The Big Titty Cookie. Unlike traditional lactation products, these cookies are delicious and filled with unexpected flavors that everyone will enjoy. Baz consulted experts in postpartum nutrition to ensure the cookies are packed with nutrient-dense ingredients known to benefit women’s health. The cookies include galactagogues like oats and flaxseeds, as well as anti-inflammatory ingredients like turmeric, cinnamon, and cardamom, and antioxidant-rich cherries and coconut.
The recipe is designed to be easy to make at home and can be baked from frozen, making them a convenient option for expectant parents. Baz collaborated with Swehl, a brand aiming to modernize breastfeeding, to create The Big Titty Cookie as a way to celebrate and normalize the journey of motherhood. The recipe is being shared exclusively with Well+Good readers, along with a special promotion where those who share their Big Titty Cookie experience on social media with the hashtag #bigtittycookies can win a Big Titty Apron.
Check out the full recipe below:
The Big Titty Lactation Cookies Recipe
Active time: 30 mins
Total Time: 5 hours, including chilling
Yield: 14-16 cookies
Ingredients:
2 sticks (16 tablespoons) unsalted butter, room temperature
2 large eggs
3⁄4 cup all-purpose flour (105 g)
1⁄3 cup whole wheat flour (43 g)
1 1⁄2 cups whole rolled oats (180 g)
1 tsp baking soda
1 1⁄2 tsp salt
2 tsp turmeric
1 tsp cinnamon
1 tsp cardamom
2 tablespoons whole flaxseed (20g)
2⁄3 cup finely shredded coconut flakes (40g)
8 ounces (1 1⁄2 tightly packed cups) dark brown sugar
2 1⁄2 teaspoons vanilla extract
1 cup sour cherry jam (Divina brand sour cherry spread is best)
Flaky sea salt, for sprinkling
Instructions:
1. Combine the dry ingredients: In a medium bowl, stir together the flours, rolled oats, baking soda, salt, turmeric, cinnamon, cardamom, flaxseed, and coconut flakes.
2. Cream the butter and sugar: In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the butter and brown sugar. Beat on medium until fluffy and light tan in color, about 2 minutes.
3. Scrape down the sides of bowl. Add eggs and vanilla extract. Beat again on medium-low just to incorporate.
4. Add the dry ingredients and mix on low until combined, 30 seconds to 1 minute.
5. Line a small baking sheet or plate with parchment. Using a…
