Lactation cookies are a great snack for nursing moms! You can munch on a yummy treat and boost your supply at the same time with little (or maybe slightly less) guilt! A milky mama challenged us to come up with a delicious lactation treat! We've outdone ourselves with this great-tasting chocolate chip bar cookie that incorporates some of our best lactation herbs for a super-powered herbal lactation boost!

Milky Mama Chocolate Chip Cookie Bars

15 Cassava Shop Organic Fenugreek capsules
10 Cassava Shop Organic Blessed Thistle capsules
5 Cassava Shop Organic Red Raspberry Leaf capsules
1/4 C boiling water
1 C oat flour
1 3/4 C flour
3 Tbsp flax meal, slightly heaping
9 Tbsp warm water
2 1/2 tsp baking powder
1/2 tsp salt
2/3 C butter (softened)
2 C Brown Sugar
1 tsp vanilla
1 bag chocolate chips
1 C chopped pecans or walnuts
1 Tbsp brewer's yeast

Preheat oven to 350 degrees.

For the herbal paste:

Place fenugreek, blessed thistle and red raspberry leaf capsules in a mug. Pour 1/4 cup boiling water over the capsules. Stir quickly with a fork for thirty seconds, then cover the top of the mug with a plate. Stir and smash capsules with a fork every five minutes until a paste has formed.

Alternative: Some choose to empty capsules into the water and stir until well blended.

For the dough:

Sift flour, oat flour, baking powder, salt, and brewer's yeast together in a large bowl. Set aside. If you don't have oat flour, you can easily make some by running whole oats through a blender or food processor until flour-like in consistency.

Add 3 Tbsp flax meal to 9 Tbsp warm water in a bowl. Stir and set aside for five minutes. Stir again. Flax meal and water should be gooey and egg-like in consistency. Add herbal paste and mix well.

Cream butter and brown sugar together in a large bowl with a mixer. Add flax mixture slowly. Gradually add flour mixture, mixing well between additions. You may need to use a spoon. Once well-mixed, add chocolate chips and the nuts of your choice, mixing until well dispersed throughout dough.

Coat a 9x13 pan with non-stick cooking spray and spread dough evenly into dish. Bake 40-45 minutes or until the top is golden brown.

Store covered or your bars may get hard! If they begin to harden, place a slice of bread in the pan and cover to restore softness.

Enjoy!

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