Name: Peanut Butter Chocolate Chip Oatmeal Nursing Cookies
Prep time: 25 min
Total time: 25 min
Yield: 40 cookies
Ingredients: 1 1/2 C gluten-free flour (I use Bob's Red Mill 1-to-1); 2 1/2 C gluten-free old-fashioned or quick oats; 1 1/2 tsp. baking soda; 3 1/2 tbsp brewer's yeast (available at natural health stores); 1 tsp. salt; 3 tsp. ground flaxseed; 1 1/2 tsp. cinnamon; 1 1/4 c. smooth peanut butter; 1/2 c. coconut oil, melted; 1/2 c. coconut sugar; 2 eggs; 3/4 c. pure maple syrup; 1 1/2 tsp. vanilla extract; 1/2 bag dairy-free chocolate chips (I like Enjoy Life brand); Preheat oven to 350 degrees.; Mix dry ingredients except for oats in a large bowl. Set aside.; In a large bowl, mix sugar, eggs, maple syrup, vanilla, coconut oil and peanut butter. Use a hand mixer to blend well.; Add dry ingredients to wet and mix until well combined. Add in oats and stir. Add in chocolate chips and mix.; Spread tablespoon-size balls on a sheet of parchment paper on a cookie sheet.; Bake for 8-10 mins, until just turning golden on edges and middle still soft. Take out of oven, give a nice bang on countertop and let cool.

Peanut Butter Chocolate Chip Oatmeal Nursing Cookies

Prep 25 mins

Total 25 mins

Author Lilah Wise, Naturally Whole

Yield 40 cookies

My beautiful neighbor Monica just had her third baby! I can't wait to snuggle the little guy but I know from experience how special and especially tiring those first few weeks are. Nursing while also trying to pay attention to your other two kids can take it out of any mom. So I made her a batch of these cookies that have three key ingredients for nursing moms: Brewer's yeast, flaxseed, and oats. All are known galactagogues (meaning they help support your milk supply!). Plus, they are just a deliciously moist and nutty gluten and dairy-free treat!

If you aren't a nursing mom, keep the flax in but omit the brewer's yeast for a delish cookie.

Ingredients

Ingredients:

1 1/2 C gluten-free flour (I use Bob's Red Mill 1-to-1)
2 1/2 C gluten-free old-fashioned or quick oats
1 1/2 tsp. baking soda
3 1/2 tbsp brewer's yeast (available at natural health stores)
1 tsp. salt
3 tsp. ground flaxseed
1 1/2 tsp. cinnamon
1 1/4 c. smooth peanut butter
1/2 c. coconut oil, melted
1/2 c. coconut sugar
2 eggs
3/4 c. pure maple syrup
1 1/2 tsp. vanilla extract
1/2 bag dairy-free chocolate chips (I like Enjoy Life brand)

Preheat oven to 350 degrees.
Mix dry ingredients except for oats in a large bowl. Set aside.
In a large bowl, mix sugar, eggs, maple syrup, vanilla, coconut oil and peanut butter. Use a hand mixer to blend well.
Add dry ingredients to wet and mix until well combined. Add in oats and stir. Add in chocolate chips and mix.
Spread tablespoon-size balls on a sheet of parchment paper on a cookie sheet.
Bake for 8-10 mins, until just turning golden on edges and middle still soft. Take out of oven, give a nice bang on countertop and let cool.

Will keep for 10 days or more in refrigerator.

Notes

Note: Brewer's yeast can have a strange and bitter flavor (which the peanut butter helps mask!). Look for the least bitter kind you can find at the store.

To make vegan: Substitute flax eggs for the eggs!

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