At least when it comes to lactation cookies, I’m good. I made a third recipe and I think I have all I need.
The last one I made was the one recommended by most of my friends. I first saw the list of ingredients and was extremely overwhelmed. With a one month old! All these things to gather? And I would have to make changes to make the recipe dairy free. But I made them on a day when my husband was home and able to take over once the cookies were ready for the oven and the baby was ready to be fed. It wasn’t a difficult recipe with the hardest part being avoidable – I should have started with at least partially melted coconut oil.
This recipe with my adjustments to make dairy free and use what I had on hand came in at just over 80 calories a cookie. Not bad at all! But very tempting to just grab while in the kitchen.
Allison’s New Go To Lactation Cookie recipe (adapted from here)
1 cup coconut oil (heated)
1 cup Splenda
1 cup firmly packed brown sugar
4 tablespoons water
2 tablespoons flax seed meal
2 egg whites ( 2 egg equivalent)
1 teaspoon vanilla
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3 cups oats
1 cup dairy free chocolate chips
4 tablespoons brewer’s yeast
Preheat oven to 350°. Mix the flaxseed meal and water and let sit for 3-5 minutes. Beat coconut oil, Splenda, and brown sugar well. Add egg whites and mix well. Add flaxseed mix and vanilla, beat well.
Sift together flour, brewers yeast, baking soda, and salt. Add dry ingredients to butter mix. Stir in oats and chips.
Scoop onto baking sheet. Bake for 12 minutes. Let sit for a couple minutes then remove from baking sheet.