After my third child was born, I developed allergies to both soy and wheat, which really sucks when you love bread and are part of a Chinese household. I have had quite the journey, trying to find good recipes for cookies, let alone lactation cookies, and here is my best recipe so far!
Being soy and gluten free may seem like all of the fun in life has been stripped from your plate, but that’s so far from the truth! With all of the soy and gluten free options available these days, I was able to easily adapt some popular recipes and put them together to create these fun, festive, delicious cookies! The brewer’s yeast is the key ingredient to promote lactation in this recipe, and if you’re struggling with food allergies, it’s an excellent source of vitamins and protein that may be lacking in your diet, as well as your baby’s diet.
I looked high and low for brewer’s yeast, eventually finding options at GNC and Whole Foods. Here is the brand I bought from Whole Foods. I mad my choice based on the fact that I don’t want to smell it or taste it in the recipe!
You can add this to just about any recipe, but I have been toying around with it, and I would suggest sticking to baked goods because it does still have a little bit of a yeasty taste.
Another great additive to promote lactation is Fenugreek. You can find these capsules at any store that has a vitamin section, and they are fairly cheap. I bought these, and emptied out each capsule needed individually in to the recipe:
Fenugreek and Brewers Yeast are common items in lactation cookies, so I singled them out and added them to a fun, festive cookie recipe that seems to be wildly popular on Pinterest right now, “Grinch Cookies” or “Crackle Cookies”
Most of these festive cookie recipes call for white cake mix, so you can dye them whatever fun color you’d like, but the only Gluten Free cake option I could find was a yellow cake, so I used blue coloring to make green cookies!
My recipe is adapted from Simplistically Living
Soy Free, Gluten Free Holiday Crinkle Lactation Cookies
2 tbsp flax meal
1/2 cup water
1/2 cup cornstarch
1/2 cup powdered sugar
1/4 cup brewer’s yeast
10 capsules fenugreek, shells discarded
1 box gluten free yellow cake mix
1/4 cup sugar
1 tbsp coconut oil
1 stick butter, softened
Food coloring as needed
- Line a cookie sheet with parchment paper. Preheat oven to 375 degrees.
- Add powdered sugar and corn starch together in a pie tin. Mix well.
- In a small bowl, mix together water and flax meal, let sit 10 minutes.
- Mix the brewer’s yeast, fenugreek (open capsules and use only the inner powder, discard shells) butter, cake mix, sugar, oil and flax mixture together to form a dough, adding water 1 tsp at a time until dough forms a single ball. Add food coloring and knead until fully incorporated.
- Pick up the dough and separate in to 1″ balls.
- Roll balls in sugar/starch mixture, do not shake off excess powder.
- Place the cookie balls 2 inches apart on the cookie sheet.
- Bake at 375 degrees for 12-15 minutes or until they are nice and opened up and “crackly.”
- Cool on the cookie sheet for several minutes. Transfer to a wire rack to completely cool.