August 1st – 7th marks World Breastfeeding Week! We honor this week to recognize the benefits and challenges associated with breastfeeding around the world.

The first World Breastfeeding Week was celebrated in 1992 with 70 countries taking part. This movement has now grown to over 120 countries marking the week each year.

The World Health Organization and the American Academy of Pediatrics emphasize that there is value in exclusive breastfeeding for the first six months of life. Today, we are realizing more and more that food has a direct impact on our health. Likewise, the research conducted on breastmilk nutrients has shown that there are health benefits for both mom and baby.

Breastfeeding is natural, normal, and incredibly beneficial for both mom and baby. It is how a woman’s body was designed to feed its offspring, and it is how babies are meant to be nourished. Still, we recognize that the decision to breastfeed is a personal one and we understand that the journey can sometimes bring unique challenges. The Nestoffers a variety of options and packages to meet the needs of our community’s breastfeeding moms, all catered to their individual circumstances.

Classes and consultations, group and private support are available. Our staff includes four Certified Breastfeeding Specialists and an International Board Certified Lactation Consultant (IBCLC). We strive to be a source of education, encouragement, and support for mothers who have chosen to provide this naturally healthy start for their children.

In honor of World Breastfeeding Week we hope you enjoy (or share) this lactation cookie recipe adapted from Mama Natural!

Lactation Cookies:

  • 2 cups organic rolled oats
  • 1/2 cup organic coconut sugar
  • 1/4 cup tapioca flour
  • 1/4 cup brewer’s yeast flakes
  • 1 TB fennel seed, ground
  • 1 tsp. aluminum-free baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 cup almond butter (can replace with sunflower or tahini if allergic to tree nuts)
  • 1/4 cup, plus 2 TB coconut oil, melted
  • 2 eggs (can replace with chia seed or other egg replacement)
  • 2 TB raw honey
  • 1/2 tsp. organic vanilla extract (can use almond or orange as well)
  1. Preheat oven at 350 degrees Fahrenheit.
  2. Put your 2 cups of rolled oats into a high speed blender or food processor. Blend until the oats are a flour-like consistency.
  3. Measure out 1 TB of fennel seeds and grind in coffee grinder or with mortar and pestle until fine powder.
  4. Put dry ingredients into large bowl and mix.
  5. In a smaller bowl, put your almond butter, melted coconut oil, honey, eggs and vanilla extract. Mix well.
  6. Pour the contents of smaller bowl into the dry ingredient bowl. Mix well with spoon or clean hands.
  7. Grease a cookie sheet with coconut oil. Form small flat balls, about the circumference of a silver dollar.
  8. Bake cookies in oven for 15-20 minutes. Check for slightest browning on outside of cookie.
  9. Take out and transfer cookies to a cooling rack.
  10. Enjoy warm, or let cookies cool to room temperature. Then store in an airtight glass container.
  11. Enjoy for breakfast with raw milk or yogurt. Or as a dessert or snack throughout day. This lactation cookie recipe would be delicious in an ice cream sandwich too