Healthy lactation cookies?

JKM416

My supply was affected by the lovely virus we've passed around our family in the last two weeks (seeing as how I couldn't even stomach a sip of water), so I'm trying some methods to boost it back up. I made one batch of lactation cookies two days ago, and they were really tasty.  However, you're probably not supposed to eat, like, 15 in one day.  Especially since the recipe I made had more butter and sugar than I'd like.  If anyone has a "healthy" version that tastes OK, I'd appreciate it.  Actually, maybe if it tasted bad, that would limit my consumption to more reasonable amounts...

Hey Jellisy

Halve the sugar and substitute apple sauce for half of the butter.  Assuming you are using the standard lactation cookie recipe, that usually does the trick for me.  You can also just make oatmeal with brewers yeast and flax.  Not nearly as delicious, but that's the beneficial ingredients. 

QueSrah

Maybe once your body settles back into food it won't be so obsessed with the tasty cookies?  Whenever I'm sick or just getting over being sick I kind of OD on whatever tastes good at the time, but eventually I go back to normal habits.

JKM416

Hey Jellisy:

Halve the sugar and substitute apple sauce for half of the butter.  Assuming you are using the standard lactation cookie recipe, that usually does the trick for me. 

Thanks, I'll try this.  I've done subbing like that when baking other stuff, but the results are hit-or-miss when it comes to cookies.  Good to know it'll work in this case.  And I meant to try the other stuff in my breakfast oatmeal but haven't had the time the past few mornings.

And PP may be right...I've got a lot of calories to replenish.  Just need to calm down after that.

LindseyJW

i agree with halving the sugar and using some applesauce. when you use less sugar though, the cookies may not spread when they cook, so flatten them out on the cookie sheet before baking. 

note that using less sugar will also affect the moistness of the cookies. you can add some rehydrated dried fruit to make up for the lack of sweetness and moisture.

Hey Jellisy

JKM416:

Thanks, I'll try this.  I've done subbing like that when baking other stuff, but the results are hit-or-miss when it comes to cookies.  Good to know it'll work in this case.  And I meant to try the other stuff in my breakfast oatmeal but haven't had the time the past few mornings.

It's really not the same, but it's still tasty since it has chocolate chips.  It goes from a cookie, cookie, to more of a cake like cookie.  I should have added, depending on the consistency of the batter, to add more flour (I just added more ground oats since they are sweeter than wheat flour).  I think it depends on the humidity because I haven't had to do it consistently.