In our house right now there is Mama and Not The Mama, and Mama NEEDS here cookies but yet they keep disappearing because I guess they’re Not Just The Mama’s Cookies. Good thing the batch makes a bakers dozen, 13 so I (the mama) get to sneak, I mean test, one before the family and they are non the wiser. Shh!
I hadn’t planned to post another cookie recipe but we got back from our trip and first thing I made (because feeding the sourdough starter doesn’t count) was lactation cookies. Don’t worry these cookies are NOT just lactation cookies, I mean they are called Not Just The Mama’s Cookies, and they just happen to be pretty darn healthy and perfect for those trying to eat healthier with the new year.
With the holidays and than being gone 11 days and schedules and my “diet” aka not having all the cookies and milk boosting foods I was starting to worry I wouldn’t make it a year and G is not really wanting a bottle right now and it takes him forever just to drink 4oz if he even finishes the bottle so I’m hoping to make it a few more months until he’s a year old. So many big things happening in March if we make it that long and all within a couple days so it will be a very emotional time I’m suspecting.
So since getting back a week ago I made dozens, yes dozens, of cookies! I had also planned to photograph something for tonight with light and got knocked out Friday night with what we thought was the flu but I’m already feeling better, just not 100%, so not sure. It seems to have hit us all now except one and knocks you our for 24-48 hours. So long story short you get cookies!
Making dozens of cookies I thought I would find the perfect combo but nope they loved them all. Yep even the ones with added flaxseed and brewer’s yeast for lactation. I also added protein powder to these, a caramel toffee one A (my youngest daughter) picked out when we were at Whole Foods (their big supplement sale that ended the day we got back) that I wish we would have gotten more of.
Switched up nut butter used, so you have options I just didn’t test peanut butter as I was adding in caramel protein and have used peanut butter in these Milk Monster Cookies and Oatmeal Peanut Butter Blossoms. We used a nut/seed blend, Nuttzo (now at Costco, another A pick) which also has added flaxseed and it adds more texture so going with half and half plain almond butter is a great option. Another favorite is cashew butter for it’s mild flavor.
A wanted big fat rounded cookies so I made a batch of those and then I made others switching up the nut butters, proteins, ect. Other than looking different all the cookies we made turned out to be delicious.
Having a hard time deciding which to post they picked 4 and once again will go back to what I’ve said before in use what you have and what you like and use adapt my recipes to fit your needs. I have tested many variations with these (and ones posted and linked above) and will add notes below. If you have questions have a variation you try and love please share below or tag me on Instagram!
I will add the benefits of the ingredients again below, minus the protein or collagen as that will depend on what you add.
Before you skip down to the recipe for my delicious Not Just The Mama’s Cookies, or get to the ingredient breakdown if you are interested and didn’t catch it in a previous post, you might be wondering where the name for the recipe came from. Funny story… so Baby G is a Mama’s Boy and while hanging out with friends the family was talking about how there is mama and not the mama and an old show from the early 90’s, Dinosaurs, use to have the baby that Screamed Not The Mama. So now it’s just a thing around here. Luckily I’m the mama! 😉
Oats, ground flax seed, eggs, and brewer’s yeast. As well as almond butter and tahini if used.
Oats while the studies are on both ends of the spectrum on if they really do help with lactation or if it’s a wives tale they make a great base for any energy bite. They’re packed with healthy carbs, fiber, iron, and a rich source of phytochemicals. They are also heart healthy, helping to lower cholesterol and control blood sugar.
Ground Flax Seed adds Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Lignans in flax seed have both plant estrogen and antioxidant qualities. Flax seed is packed with soluble and insoluble fiber which is good for everyone. Like sesame seeds, flaxseed has phytoestrogens that can influence breast milk production. Flax seed also contains essential fatty acids.
Eggs are rich in protein, choline, lutein, vitamins B12 and D, riboflavin and folate.
Brewer’s yeast is a healthy nutritional supplement that contains B vitamins, iron, protein, chromium, selenium, and other minerals. It can not only help produce more breast milk, but it may also give you more energy, have a positive effect on your mood and get rid of the baby blues.
If you want to use almond butter instead it’s high in protein and essential fatty acids! Amino acids in nuts are building blocks for serotonin which aids in lactation. The best nuts for improving milk production are almonds. Almonds are high in omega 3 which helps hormones product more milk. Or if you want to use tahini instead of nut butter it’s high in calcium, sesame seeds are one of the best seeds for increasing milk supply. Also a great source of protein and alternative to almond butter.
Chocolate, no need for explanation here, mama NEEDS chocolate! I have two that I like to use Lily’s No Sugar Added (Stevia Sweetened) Dark Chocolate Chips (also used they’re Keto ones which are pretty much the same as the dark chocolate but slightly bigger) and Hu Chocolate which uses no refined sugar. Both are dairy free and vegan and can be found at Whole Foods and Amazon. You can also shop on the Hu Kitchen website and use code MISSWHISK to save 15% (affiliated link/code).
I mean just look at that chocolate!!
For the non cookie fans out there, if there are any, I have some exciting things coming! In the meantime it’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
|Prep Time||15 minutes|
|Cook Time||10 minutes|
cookies (a bakers dozen)
- 1 c nut/seed butter (Nuttzo Power Fuel, Almond Butter, Cashew Butter)
- 1/2 c coconut palm sugar
- 2 large eggs, or flax eggs *If using flax eggs you can omit the additional ground flax seed.
- 2 TBSP coconut oil (melted), or avocado oil
- 1 c rolled oats, gluten free
- 1/2 tsp baking soda
- 1/2 tsp cinnamon, optional
- 1/2 tsp salt
- 2 TBSP ground flax seed
- 2 TBSP brewers yeast, optional (Mommy Knows Best Brewer's Yeast)
- 1 serving protein or collagen (Vega Simple Protein Caramel Toffee or Ancient Nutrition Collagen)
- 1/3-1/2 c chocolate chips (Lily's Dark Chocolate or Hu Chocolate, see post for details)
- 2-3 TBSP non dairy milk if needed
- Preheat oven to 350F.
- If using flax eggs mix 2 tablespoons ground flaxseed with 6 tablespoons of water together in a bowl and place in the refrigerator for 15 minutes.
- In a large bowl mix together nut/seed butter, coconut palm sugar, eggs/flax eggs, and oil with a hand-mixer or whisk.
- Using a Vitamix (dry container) or food processor grind oats to a flour texture.
- Add baking soda, salt, ground flax seed, and optional ingredients cinnamon, brewers yeast, protein powder, and collagen and pulse combine.
- Add the dry ingredients to the bowl with the wet ingredients and stir, or use a hand mixer, to combine.
- Add non dairy milk a tablespoon at a time if mixture is not coming together. When adding all optional ingredients I add 2-3 tablespoons of (flax) milk.
- Stir in chocolate.
- Line a baking sheet with a Silpat mat or parchment paper.
- Using an ice cream scoop drop spoonfuls of dough on prepared baking sheet. Slightly flatten with the bottom of a glass or measuring cup if you don't want them mounded.
- Bake for 10-12 minutes, they will be set but still soft.
- Remove and let cool, 5 minutes for coconut palm sugar and 15-20 for maple syrup version as they are very soft while still warm, before moving to a wire rack.
If making these cookies with maple syrup the dough will need to be chilled for 30 minutes before baking.
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oatmeal and chocolate chips are always a winning combination! Those look so perfectly round and delish!