Yummy chocolate chip cookies for any occasion!
But GREAT for a breast feeding mama! A few weeks after having my first child I was sitting in the living room one evening breastfeeding and I heard someone at the door. I sent my husband to the door to see who it was and I heard her voice “I made Elizabeth some milk support cookies” I immediately invited her in. My neighbor was dropping off a care package for me - she has the warmest caring energy and happens to be an ER nurse. I remember feeling so grateful for that visit for many reasons but largely because it gave me hope that things will feel a little more normal just a few months away. I mean she had her 3-month-old son strapped to her chest and had enough bandwidth to bake her neighbor cookies! I was grateful for the support- we had a few cookies that night and then I tossed the bag in the freezer because after all I was struggling with an over supply of milk. I thought to myself those are delicious but I don’t need more milk ;) Well I learned quickly that milk supply changes fast. Fast forward 6 weeks- I was returning to work and my supply was plummeting. I got home from work one evening and my supply felt low. I drank a few glasses of water which should always be step one when you notice a dip in supply. Then I remembered the cookies in the freezer and quickly ate a few of them. A few hours later my milk supply had increased. I continued to use this tool anytime my supply was low over the next two years and it always seemed to help. They contain oats, flax and walnuts which are all nourishing foods for milk production. My body liked the combination of carbs and fat to cookies supplied for milk production. I think my system is particularly receptive because I typically have a very low sugar intake. I tried to recreate my neighbor’s cookies a few times and this is the recipe I landed on and it is pretty delicious! Now that I’m on my second breastfeeding journey I am once again enjoying these cookies.
INGREDIENTS:
1.5 cups coconut sugar
1 cup grass-fed butter
1 tsp vanilla
1 egg
2 cups quick oats
1 cup almond flour
1/4 cup ground flaxseeds
1/4 cup coconut flour
1 tsp baking soda
1/4 tsp salt
1 cup dark chocolate chips
1 cup chopped walnuts
MAKE:
1. In a large bowl, stir coconut sugar and butter until completely blended. Add vanilla and egg and stir until fluffy. Add oats, flour, baking soda, salt, and stir until cookie dough consistent. Add chocolate chips and walnuts and gently stir.
2. Cover a cookie sheet with parchment paper. Drop cookie dough balls with a spoon onto paper about 2 inches apart. Cover and place the cookie sheet into the fridge - let it chill for two hours. (or place in freezer for 15 minutes)
3. Preheat oven to 350 F. Take the cookie sheet out of the fridge then bake for 10-11 minutes or until golden brown. Remove from oven and allow cookies to cool for 5 minutes before using a spatula to transfer to wire rack. They will harden once they are completely cooled.
Tips:
Cook them one cookie sheet at a time on the center rack.
Always bake cookies on a cooled cookie sheet
If you don’t like the texture put them in the freezer. It always helps - this is the best gluten-free baking tip ever!
Always choose organic ingredients if your budget allows for it :)