Who doesn’t love having a cookie stash! Several of these ingredients support milk production and a breastfeeding mother - oats, nutritional yeast, nuts, coconut, butter, eggs.
As a mother, breastfeeding or not, I find having a snack in the kitchen that I know I can grab when I have a spare second and can do even with my hands full is life saving some days.
Makes 26 large cookies
1/2 cup almond meal
3/4 cup organic wholemeal flour
1 tbsp cocoa powder
1/4 cup nutritional yeast
1/2 tsp baking soda
1/2 tsp sea salt
140g organic unsalted butter
1 1/4 cup organic raw cane sugar (or your preferred sweetener)
1 large free range organic egg
2 tsp pure vanilla extract
2 cups organic rolled oats
1 cup walnuts, roughly chopped
1 cup desiccated coconut
3/4 cup organic choc chips
Preheat oven to 180 degrees.
Line 2 trays with baking paper.
Mix together almond meal, flour, yeast, baking soda, salt and cocoa powder.
Beat together sugar and butter until smooth (mixer easiest for this), add the egg and vanilla and mix in.
Slowly add the flour mixture, followed by oats, coconut, walnuts and chocolate.
Mix until everything has been incorporated but don’t overdo it.
Scoop desired sized cookies onto the trays, leaving a little room for them to expand - I did about 1.5-2tbsp sized.
Lightly press the balls down.
Cook in the over for 10-14 mins depending on size of the cookies - keep an eye on them.
Leave them to cool slightly & enjoy.
They should last a few days in an airtight container and can be kept in the freezer.
Hide from partners, toddlers & older children.
Note: these are not the cookies we currently sell, but could definitely be added to the range soon!
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