I recently developed this recipe for a new mama. I wanted wholesome ingredients that will help to nourish her body as well as enriching her milk and increasing her flow. What we put into our bodies as lactating women, creates the precious milk that we feed to our babies. The more nutrients we consume, the more nutrients our babies receive. But also, when we eat food that feeds our body, it gives us the strength to heal and gain energy to care for our new bundle.
As a mother of two and a friend and sister to many beautiful mothers, the one thing you can do when visiting mamas of new babies is bring food. And not sugar filled junk food, but nourishing food, food that is delicious and nutritious. Because most new mothers don't have much energy for cooking, they just want to sleep or stare at their babies. They may also have to be running after other little people, so bringing quality food is essential.
Ok, so although I made these cookies for postpartum mamas, turns out they are an absolute hit with everyone. The second batch that I made, my children ate 3 each in one sitting. Not even kidding. I also ate 4, but who's counting. And for this reason, I can't name them Lactation Cookies. Because even though they are an ideal snack for new mamas, they are just really delicious and nourishing for anyone. We can all benefit from more essential fatty acids, veggies, healthy fats, and fiber rolled into a cookie... right?!
This recipe makes 20 yummy cookies.
- 2 cups gluten free rolled oats, ground into flour or oat flour
- 4 tbsp ground chia
- 1/2 cup + 2 tbsp water
- 6 tbsp coconut oil
- 1/4 cup maple syrup
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup grated carrots
- Preheat oven to 350 and line a baking sheet with parchment paper.
- If you have rolled oats, ground them into a fine flour in a high speed blender and set aside. If you have oat flour, skip with step.
- In a large bowl, combine ground chia seeds and water and whisk until gelatinous. Let sit for about 2 minutes.
- Add in coconut oil and maple syrup and whisk until well combine.
- Add oat flour, sea salt and baking soda on top of wet ingredients and mix together until it forms a dough. Next stir in the grated carrot.
- Scoop dough by a heaping tablespoon on to the baking sheet. Press each cookie gently with the back of a fork or spatula.
- Bake for 12-14 minutes, until the edges are slighty golden.
- TRY to let cool before digging in, but honestly, that part can be hard to do.