Who knows if eating cookies helps increase your milk supply but who needs an excuse to eat cookies? Not me!
This recipe like most of the great ones has been passed between neighbours and friends, adapted and tweaked to perfection the way only tried and true recipes are. Cristy made up a batch of these cookies for me before I had my baby and they were the perfect post-birth snack. Even my toddler and husband loved them but don't worry—you don't have to share. These cookies are the perfect mix of healthy and comfort food, so go ahead have a cookie or two!
Makes a ton—depending on size—about two dozen.
- 1/2 cup extra virgin coconut oil, melted
- 3/4 cup peanut butter (or your favourite nut butter)
- 2 tsp vanilla
- 2 large eggs
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1-1/2 cups ground flax
- 1 cup water
- 3 tbsp brewer’s yeast
- 1 tsp salt
- 1-1/2 tsp baking soda
- 1-1/2 cups wheat & gluten free oats
- 1 cup gluten free flour (Robin Hood)
- 1/2 cup coconut flour
- 2 cups favourite candy bits
(Could be chocolate chips, Reese’s pieces, Skor bits, butterscotch chips, or any combination of the bunch. My personal favourite is crushed Cadbury Mini Eggs.)
- 1 cup nuts (I used peanuts, but almonds and hazelnuts are great too)
- Preheat oven to 350º.
- Combine coconut oil and peanut butter thoroughly.
- Add sugars, eggs, vanilla, cinnamon, and mix well.
- Add flours, oats, nuts & choc. chips. Mix well.
- Dough will be stiff and possibly crumbly. Use your hands to form balls about an inch and a half in diameter. Place on greased cookie sheet or parchment paper. Bake for 12-15 minutes.
They call for a tonne of ingredients but are easy to make. And so delicious. Sit back and enjoy these with a nice cup of tea. You deserve it!