Culinary Medicine for the Body, Mind, & Soul
Lactation Cookies (Power Cookies)
Serving size: 2 Cookies
Makes: 24 servings
Time to Make: 30 Minutes
Food for the Body, Mind, & Soul
Contains: Eggs, Oats, Coconut, optional Nuts
LACTATION COOKIES
Sometimes being known as the “Cookie Monster” has its advantages… like knowing when you’ve found more than just a good cookie, but a POWER COOKIE! And that’s exactly what these are.
These cookies are versatile enough to fit into so many stages and seasons of life—from a nourishing snack for breastfeeding mamas, to a refueling bite for kids after a big game, to a satisfying treat after a hard workout. And, of course, they’re delicious enough to simply enjoy because you want a cookie!
Whenever I’m making a meal for a friend, neighbor, or church meal train, I love adding these to the menu. I’ll usually make an extra batch for my own family, too! They’re packed with nutrient-dense ingredients that provide fiber, B vitamins, and protein to help make them more satisfying and sustaining than your average cookie.
They’re also easy to customize. Add coconut flakes, nuts, pumpkin seeds, or dried fruit for extra fiber, flavor, texture, and a pop of color. And because they freeze beautifully, you can make a batch ahead of time and enjoy them whenever you need a quick, nourishing snack.
I hope you enjoy these cookies as much as we do!
INGREDIENTS
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3 Cups Old Fashioned Rolled Oats
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1 ½ Cups All-Purpose Flour/Gluten Free 1-1 Baking Flour
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5 Tablespoons Brewer’s Yeast/Nutritional Yeast
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½ teaspoon Baking Powder
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½ teaspoon Cinnamon, ground
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¼ teaspoon Salt
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½ Cup Unsalted Butter
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4 Tablespoon Coconut Oil
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1 cup Sugar
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4 Eggs, large
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2 Tablespoon Vanilla Extract
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1 Cup Chocolate Chips
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Optional to add coconut flakes, nuts (being mindful that the baby may have a hard time with mama consuming nuts at this age)
PREPARATION
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Preheat oven to 350 degree F
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In a large bowl, whisk together oats, flour, yeast, baking powder, cinnamon & salt.
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In a large bowl/electric mixing bowl, beat the butter and coconut oil on medium speed until creamy.
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Add the sugar and beat until fluffy, about 3-5 minutes. Add eggs & vanilla.
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Gradually add the dry ingredients into the wet ingredients until just combined.
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Gently fold chocolate chips into the mixture.
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Scoop the dough into 1 inch round and place on baking sheet, 2 inches apart.
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Bake for 14-17 minutes or until slightly golden.
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Let cool for 3 minutes on baking sheet then transfer to cooling rack.
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Can store in freezer for up to 3 months (if they last that long).
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Enjoy!
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Welcome to Health-Crush Nutritional Label for this meal. See how it fits into your daily nutritional needs. This meal includes all the ingredients above, so any deviation can alter the nutrition. As always, should you have any questions, please consult with me and/or your medical professional.
