You don't have javascript enabled! Please download Google Chrome! DARK CHOCOLATE & CRANBERRY LACTATION BISCUITS - The Wholehearted Cook


Dani VennFamily, Sweet Treats

Like many mums with newborns, your life may now be centred around your boobs – sore nipples, leaky letdowns, feeling too full or too empty. If you’ve breastfed, you know the drill. So I thought it only fitting for my return recipe, after having my dear little baby Oscar Smith one month ago, be about boobs. Or more specifically lactation biscuits. Because when you are a new mum you are ravenous and for me having a handy, healthy, meal-in-a-biscuit on hand to eat whilst only using one hand is nothing short of a miracle.

Being back in newborn world is a bit of a blur, I present like a semi-normal person but I am forgetting how to construct sentences, am finding it difficult to source an item of non-soiled clothing (for both myself and Oscar) and am looking back on the good old days of getting a full nights sleep like a thirty-something reliving their early twenties nightclubbing days – when not sleeping all night was a choice.

But most importantly I have a beautiful new baby boy in my life and he is a dreamboat! Certainly worth all the sleep deprivation – new parents have to keep telling themselves. There’s nothing quite like bringing a human into the world, it still spins me out and I’ve done it twice now. Soaking up the new baby smell is the best and I appreciate how he loves cuddling into me and feels so safe and content being on the boob and in my arms. Before I know it he will be a toddler telling me to “go away mum,” the thought breaks my heart.

But for now I have my baby and I have sore boobs and I am reminded that breastfeeding is hard bloody work. These little boob biscuits are a way to try and make it a bit more fun for mum, with the addition of brewers yeast, they will help increase your milk supply and nourish you with goodness. If you are not breastfeeding, you can still make and enjoy these biscuits, just leave out the brewers yeast. But hot tip if you want to keep them all to yourself – tell your husbands / partners that they will make you lactate and they will not go near them.

I look forward to sharing my new mum life with two kids with you and yummy recipes for your family. For now I gotta run, all this boob talk is making my boobs leak…!


Makes approx 12 biscuits

Prep Time: 15 minutes

Cook Time: 15 minutes, plus cooling


2 cups rolled oats

1 cup buckwheat flour

½ cup Melrose flax meal

1 free range egg

5 medjool dates, seeds removed

2/3 cup unrefined coconut sugar

¼ cup Melrose hulled tahini

1 teaspoon baking powder

2 teaspoons vanilla paste

1/3 cup Melrose unrefined coconut oil, softened

1/3 cup ghee, softened

1 teaspoon ground cinnamon

2 tablespoons brewer’s yeast (optional if not lactating)

1 teaspoon salt flakes

1/3 cup dried cranberries, chopped if really big (try getting these from a health food store as they won’t be sweetened with sugar or soaked in vegetable oil. Ew.)

1/3 cup cacao nibs or ½ cup good quality choc chips (at the moment I prefer the later..mmm!) 


Preheat fan-forced oven to 180 degrees and line two baking trays with baking paper

This recipe works best if you can make the biscuit dough in a food processor. Place oats, buckwheat flour, flax meal, egg, dates, coconut sugar, tahini, baking powder, coconut oil, ghee, cinnamon, brewers yeast (if using), salt and ¼ – 1/3 cup of water in the food processor and blend on medium – high speed until all ingredients are combined, scrape down sides of bowl if needed.

The mixture should hold together if pressed and be able to be formed into a biscuit shape. If not add a little more water and pulse until ingredients come together. Add cranberries and chocolate chips or cacao nibs and fold mixture using a large spoon until well combined.

Take about ¼ cup of mixture and form it into a flattened disc / biscuit shape and place on baking tray. I like to pop a chocolate chip onto the top of these biscuits to resemble a nipple (hehehe!)

Repeat with remaining mixture. Pop into oven and bake for about 15 minutes or until golden in colour. Remove from oven and allow to cool before eating. They are nice served warm with a glass of non-boob milk or store in air-tight container for about 5 days.


You can increase the amount of brewer’s yeast by a few tablespoons if you are not noticing a difference in milk supply.

If you can’t source cranberries, use sultanas.



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