Skip to main content

Lactation Cookies ~ 哺乳期曲奇饼

Lactation cookies are Greek to me until I googled for more information.  My daughter introduced this to me and she said they are easily available online. These cookies are mainly for nursing mothers who require an ample flow of milk supply to feed their babies especially the new borns.  The three key milk-boosting ingredients which have been known to increase milk supply are Brewer's yeast, Flaxseeds and Rolled Oats.  Some recipes do not require Brewer's yeast and yet yield good results and some recipes use coconut oil, vegetable oil instead of butter.  Basically they taste just like healthy Choc chip Oatmeal cookies but the added ingredients do help to generate more milk in nursing mothers.

Lactation Cookies  ~  哺乳期曲奇饼  


  • 125 gm butter
  • 160 gm brown sugar
  • 1 egg
  • 120 gm plain flour
  • 1/2 tsp baking soda
  • 185 gm rolled oats
  • 20 gm chopped almonds (optional)
  • 85 gm dark chocolate chips
  • 2 Tbsp Brewer's yeast
  • 1 Tbsp Flaxseed meal (ground Flaxseed)
  • 2 Tbsp water
  • 1 tsp vanilla
  • Pinch of salt
  • Raw sugar to sprinkle (optional)

  1. Mix Flaxseed meal with water, stir and let stand for about 3 to 5 minutes.
  2. With a handmixer, beat butter with sugar till creamy.  Add in the egg and continue beating, add in the Flaxseed meal and vanilla.  Beat till well incorporated.
  3. With Mixer on low, add in the Brewer's yeast, flour, baking soda and salt.  Mix well.
  4. With a spatula, mix in the rolled oats followed by the chopped almonds and dark chocolate chips.
  5. Mixture is quite sticky.  Using an ice-cream scoop, scoop up the mixture and place on a parchment lined baking tray, about 1 inch apart.
  6. Bake in a preheated oven @ 180 deg.C for about 15 to 20 mins. if you want the cookies to be a bit brown at the sides but soft in the centre. If you prefer crunchy cookies bake for another 5 or 6 mins.
  7. Remove cookies from the oven, sprinkle on some raw sugar if you prefer them slightly sweetish because of the dark chocolate chips.
  8. Let cool in the tray for a few mins. before removing them onto a wire rack to cool completely.
  9. Yield :  10 cookies
1. Theses cookies will keep well in room temperature for 3 to 5 days, if keep in the fridge can keep for      10 days or can freeze for 3 months.
2.  You can roll the mixture into balls, keep in a zip lock bag, freeze them and bake them when required.


Popular posts from this blog

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well inc