Milkmakers Cookie Review

I tried the Milkmakers lactation cookies a few weeks ago.  I had been meaning to try them and they were on at a discount, so I jumped on it.




I tried to get a picture below to show size with my grande Starbucks cup.  But the cookie still looks smaller than actual size.  It’s one big cookie!  Not that it’s bad, but I would rather a few smaller cookies.  I have been eating half at a time sometimes, but it’s hard to put half a cookie back!



They taste good as well.  I usually make oatmeal chocolate chip ones, and these are raisin instead.  I like mine better, and I think it is more than just the chocolate.  Mine are a bit sweeter.  These are on the spiced side.  But I do like them.

I have bought another batch since my first, so I obviously give them a thumbs up!  It is hard to judge them for milk production as I do so much to boost that and keep it up.  I continue to break even though.  In theory, I’ll continue making my own and have these for back up, but each day I say I’ll make cookies, I have something pop up.  I bought raisins for the next batch, so I’ll post about that once I test them out!

Found my way to the kitchen!

It took two rounds of cooking while Zoe slept but I made two recipes today! I was highly motivated to make lactation cookies after I didn’t get as much out of the pump as usual and I figured I may as well put together some Shakeology balls while in there.

First, a little about the lactation cookies. Anyone can eat them, even dudes. They just happen to have ingredients that are said to promote milk production. I used the recipe here modified for what I had in the kitchen and for a mistake. Because that’s how I roll in the kitchen. Happy accidents, or at least ones that don’t make the cookie crumble.


Dairy Free Peanut Butter Lactation Cookies


1 cup natural creamy peanut butter
1/2 cup honey
1 tsp baking powder
egg white equivalent of 1 egg
1 1/2 cup oat flour
1 cup ground flaxseeds
1 tsp vanilla
3 tbsp nutritional yeast


Preheat oven to 350°. Mix ingredients together. Place spoonfuls on cookie sheet and use a fork to create the peanut butter cookie lines. Bake for 10 minutes. Makes about 20 cookies.

This was the easiest recipe I saw and also had the least ingredients…and ones I knew I had or could switch out. The cookies are tasty also! Next time I will lower the oat flour/flaxseed mixture to a total of 1.5 cups.


Shakeology Balls (recipe seen all over)


8 tbsp PB2
3 tbsp natural peanut butter
½ cup Shakeology Protein Powder
3 tbsp Honey
½ cup oats (I used regular, most would prefer it with quick oats)


Mix PB2 with water (I usually use the same amount of water as pb2). Mix all ingredients (may take some time) adding water or Shakeology if necessary. Roll mixture into small individual balls and place on wax paper. Put in freezer until firm. Makes about 12 balls.


These both took little time to make and are great to grab quickly, which is what I need right now! Enjoy!