Mom Spotlight: Elisabeth Farris

Elisabeth Farris of Elisabeth & Butter shares with us her recipe for healthy lactation cookies as well as her experiences with breastfeeding as a first-time-mom.

Click the pictures along the way for links to Elisabeth’s outfit details, blog, and decor. Be sure to follow her on Instagram to stay up-to-date on her family and all of her delicious recipes!

Liz White Photography

What is one of your favorite things about being a mom?

I’m a first time mom to a precious (almost) 13 month old baby boy, Robert! There are so many things that I love about being a mom, but one of my favorite things is just watching Robert grow and learn new things. Whether it’s his first time saying “mama,” or his first steps (which hasn’t happened quite yet), I love seeing his little personality develop!

What inspired you to create your lactation cookie recipe?

I always knew I wanted to breastfeed, but it wasn’t until I became pregnant that I really started researching and learning about milk supply. I learned that oats are full of iron and great for milk supply, so I knew I had to create a yummy oatmeal cookie for all the mamas out there. When I actually started breastfeeding, I had no idea just how hungry I would be, so these healthy lactation cookies were the perfect little snack or dessert that helped with breastfeeding AND tasted delicious.

Can you briefly share your breastfeeding experience so far?

I breastfed Robert for 11 months, and I am so proud of both of us for making it that long. I had LOTS of bumps along the way, and I couldn't have done it without help and encouragement from Jordan, friends who had been through it, and other lactation consultants. Over those 11 months, we went through a tongue+lip tie, reflux, exclusively pumping, a major oversupply, exclusively breastfeeding, nursing strikes, biting (ouch), and so much more. My pump even got run over by a car at one point! As hard as it was at times, I would do it all over in a heartbeat. I’m so thankful I was able to give Robert that liquid gold for so long, and it was one of the greatest experiences of my life. I can’t wait to do it again one day, Lord willing!

Lily and Sparrow Photo

What or who has impacted the success of your breastfeeding experience the most?

My older sister, Jessica, breastfed her baby for a year right before I started my journey, and she helped me so much. Jordan was also such an answered prayer throughout my pregnancy and first year of breastfeeding. I had so many questions for her, and she helped me through some hard times. Having a support system that is pro-breastfeeding is so important!

If you could give one piece of advice to an expecting mom, what would it be?

Give yourself grace-lots of it! Drink plenty of water, and don’t forget to take care of yourself. So often us mamas are so focused on taking care of our babies that we completely forget about ourselves.

Brenna Kneiss Photo

What is your favorite thing to do for yourself when you're kid free?

Kid free, what’s that?? Just kidding. Daniel and I just took our first vacation away from Robert, and it was so good for us. We are trying to do consistent dates nights which is so important when you have children!

Lilt and Sparrow Photo

Elisabeth & Butter Healthy Lactation Cookie Recipe

Yield: 12 Large Cookies Author: Elisabeth & Butter

PREP TIME: 10 MIN COOK TIME: 8 MIN TOTAL TIME: 18 MIN

• Ingredients

  • 1/2 cup melted coconut oil, cooled (melt before measuring)

  • 1 cup coconut sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups oat flour (you can buy this or easily make your own)

  • 1 1/2 cups old fashioned oats

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 2 tablespoons ground flaxseed

  • 3/4 cup dark chocolate chips

  • Flaky sea salt for topping (I like using Maldon sea salt flakes)

• Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.In a mixing bowl, whisk together the melted coconut oil, coconut sugar, eggs and vanilla until smooth. Add in the oat flour, oats, baking soda, cinnamon , salt and ground flaxseed and stir with a rubber spatula to combine. Fold in chocolate chips.

  2. Using a large ice cream scoop, scoop dough onto the lined baking sheet, placing them 2 inches apart. Bake for 8-10 minutes or until lightly brown on the edges but soft and gooey in the middle.

  3. Remove from the oven and sprinkle with flaky sea salt. After a few minutes, transfer the cookies to a wire rack to cool completely. Enjoy!

• Notes

  Store cookies in an airtight container for up to a week or freeze for up to 2 months. You can also freeze the scooped dough balls in a freezer ziplock bag.

We are so thankful for Elisabeth and her willingness to share a piece of her life with us and all of you! If you would like to read more about her story and experiences with Robert (birth and postpartum), you can read all about it here.