Why do lactation cookies suck every last drop of moisture from your mouth? Have you ever had a zinc lozenge do that? Lactation cookies are so much worse. Oh, and they come out of the oven the very same pale shade of beige that they entered the oven with. Never a good sign. They often crumble apart at the very thought of touching them. You know the kind - oatmeal, a bit of honey and cinnamon, some peanut butter or tahini? No eggs for binding, no butter, no oil, no flour. Perhaps they would be good sprinkled all over ice cream, graham cracker style, or stirred into yogurt, like granola. Or smothered with banana and topped with whipping cream. Or put back in the oven with a layer of nutella and broiled with a marshmallow on top. I'm really reaching here. Why must all lactation cookies be either like gooey uncooked batter mounds, or cause acute xerostomia? There has to be a better way.
If you want to eat something sweet and tasty and loaded with sesame seeds, I say go out and buy some halva instead. It's a little dry, but flaky, almost creamy, and satisfying. I met a mom of an 8 week old recently that wants to up her supply, and I'm intent on whipping up some tasty things for her. I'm no baker, but I think tried and true recipes can be tweaked to be more lactogenic. I even question why honey is used in many lactation cookies and not molasses, which is a galactogogue. And sometimes the good old old brewer's yeast is missing, too.
So get out your recipes for your favorite cookies, your favorite muffins, and see what you can come up with. Here's what I've learned can be added or substituted into recipes. Great galactogogues are listed here in red. Even if you're not nursing, a lot of these are very healthy, nutritious things to add to your baking arsenal. I tried some of these substitutions for my go-to banana bread recipe, and it was still tasty, and even more moist.