I admit it… I have become somewhat obsessed with baking since being on maternity leave. I’ve always liked baking but now I love it and will take any excuse make something sweet. I have also become obsessed with having cake or sweet treats and am using the excuse that it’s ok because I’m breastfeeding to my advantage. But, having said that, I still don’t love having all that refined sugar and artificial stuff in my food so I’m all about finding healthy baking recipes to try.
I am really excited about this post because I finally created my own successful baking recipe! I am notorious for cutting corners in the kitchen – substituting this for that, not measuring and often skipping steps. For savoury dishes, this usually works fine but for baking, not so much. Let’s just say I’ve had a LOT of baking fails in the kitchen!
One month into life as a new Mum, I wanted to make my own healthy lactation cookies but couldn’t find a good recipe. All of them contained regular flour or LOTS of sugar so I decided to test out my own. I found a great recipe to use as a base and then went about substituting some of the ingredients and adding in others to make a healthier recipe.
So at first glance and the fact that these cookies have the word ‘lactation’ in the title means they might not appeal to everyone but stay with me! You can make them regular cookies as I’ve given some further substitutions so these can be eaten by anyone. But first and foremost, for any breastfeeding Mum’s out there, get these in your oven – they’re delicious!
Brewers yeast is the essential ingredient for making these lactation cookies and helping with milk supply but even with the brewers yeast, they are perfectly safe for anyone to eat, including Dad’s and little people. If you’re not breastfeeding and just want to make yummy cookies, just remove the brewers yeast! Important note… brewers yeast cannot be substituted by any other type of yeast!
Healthy coconut and cacao lactation cookies
What you’ll need…
- 2 tablespoons water
- 1 tablespoons flaxseed meal (ground flaxseeds)
- ½ cup melted coconut oil
- ¼ cup coconut sugar (substitute for brown sugar if you don’t have coconut sugar)
- 1 tbsp rice malt syrup
- 1 tbsp hazelnut coconut cacao spread – Pure Harvest brand (you can substitute for peanut butter or your favourite nut butter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup almond meal
- 1 tbsp gluten free flour (if leaving out the brewers yeast, add two tablespoons of flour to your mixture. You can also substitute with regular flour if you don’t need your recipe to be gluten free)
- 2 tablespoons brewers yeast (I found mine at a health food shop)
- ½ teaspoon bicarb soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1¼ cup rolled oats
- ¼ cup raw cacao nibs (substitute with choc chips if you can’t find cacao nibs or you’ve got a real sweet tooth!
- ¼ cup shredded coconut
How it’s done…
Preheat oven to 180 degrees celsius. In a small bowl, stir together the water and flaxseed meal, set aside.
In an electric mixer, mix together the coconut oil, coconut sugar, rice malt syrup and hazelnut spread until smooth. Add the egg and vanilla and beat until combined. Stir in the flaxseed mixture.
In a medium bowl, mix the almond meal, flour, yeast, bicarb soda, baking powder, salt and cinnamon until just combined.
Add the dry mixture to the electric mixer and mix on low speed until just combined. Pour batter into the medium bowl and fold through the oats, cacao nibs and shredded coconut.
Roll mixture into balls and press onto a tray lined with baking paper. Cook for 8-10minutes or until golden brown.
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Yum! Whether you make them as lactation cookies, healthy cookies or regular cookies with some of the naughty substitutions, I hope you give them a go and love them as much as I do. Oh and if you ask me, making the healthy version TOTALLY gives you an excuse to have a (virtually) guilt-free sweet treat!
Love Dan x