These cookies contain all the things a new mama needs to establish and maintain a healthy milk supply. They are an excellent gift for a new mother, or the perfect thing to make when you are pregnant and in nesting mode, eagerly awaiting your new arrival. To make them you require both a food processor and an immersion blender, the latter of which you use to create the gooey, egg-like substance that holds these little beauties together. Don’t be intimidated by all the steps. It seems tricky at first but these are actually really very easy to make. For a longer blog post on all things lactation, please read the post in the Mama section of my blog, here.
Makes 12 big cookies
2 Tbsp. golden flax seeds
120ml of water
4C (380g) of oats
1.5 C (120g) of desiccated coconut
3/4 C (150g) of raw sugar
1 tsp of baking soda / bicarb soda / natron
1 tsp of baking powder
1 tsp of vanilla extract
1 tsp of cinnamon
4 Tbsp of brewers yeast (NOT bakers yeast or nutritional yeast)
pinch of salt
zest of an orange
150g of dates (I prefer the inexpensive hard dates to soft medjool dates for this recipe)
100-200g dark chocolate or chocolate chips
1/2 C (120ml) of melted coconut oil
1/2 C (120ml) of nut milk
Takes 20-30 minutes to prepare and 30 minutes to cook.
Preheat your oven to 180°c and line a baking tray with baking paper.
Place linseeds and water into a blending receptacle and use the immersion blender to whizz the seeds into tinier pieces. If you buy already ground linseeds, keep them in the fridge as they have a tendency to go rancid and the flavour of rancid seeds has the ability to overpower all of the other yummy flavours in your baking.
Place the oats in your food processor and whizz until they are a fine powder with a few chunks. Pour ground oats into a large mixing bowl. You could use oat flour if you like however I prefer to use this method for texture reasons. Add coconut, sugar, baking powder, baking soda, vanilla, cinnamon, brewers yeast and salt to the bowl and stir to combine. I prefer to use a standard tablespoon than a wooden spoon for this recipe, just make sure you are using one that has a comfortable handle (or it will dig into your hand). Add the orange zest and stir to combine.
Remove stones from dates and slice them into thirds or quarters, adding to the bowl as you go. Add chocolate, chopping into chunks if necessary. Add melted coconut oil and nut milk to the ground linseeds and water and use your immersion blender to blend these into a thick white goo, then pour the goo in with the dry ingredients and stir to combine.
Using wet hands, roll the cookie dough into twelve golf sized balls, and then place each ball onto the baking tray and flatten with the palm of your hand. Place baking tray into the oven and bake cookies for 30minutes. If using two oven trays, switch the trays over half way through.
Allow to cool on the tray and then store in an airtight container.