Disclaimer: This post is sponsored by Blue Diamond Almonds.
It seems that everyone we know is either pregnant for the first time or second time or are just having their babies. Today I am meeting up with an old friend who just had baby boy #2 and since I believe that if you visit with a new mama in the first 4-6 weeks postpartum that you must bring food and/or do something to help around the house. That being said I decided to bake cookies because who doesn’t love cookies and I may have wanted a few for myself.
While these are lactation cookies you don’t have to worry if you eat them you won’t suddenly start lactating it just means they are filled with ingredients that help mamas milk supply. All it means for you men, kids and non-breastfeeding women is that you’ll be enjoying some nutrient dense cookies that are really good anytime of the day. I actually think they would be the perfect breakfast cookie.
This recipe was inspired by How Sweet Eats Lactation Cookies, which you could always veganize if you wanted (I have and they are insanely amazing). So why didn’t I just make How Sweet Eats? Well they are a little higher in fat and sugar than I was interested in this time around. Although I think she is spot on to add the chocolate chips and if I had any I would have added them as well. Either way I think these are yummy and fingers crossed so does my mama friend.
Dark Chocolate Almond Lactation Cookies
3 cups old-fashioned rolled oats
1 1/2 cups unbleached organic all-purpose flour
5 tablespoons brewers yeast
3 tablespoons ground flaxseed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 super ripe medium bananas
1 cup coconut sugar
14-15 sticky medjool dates (if yours are not soft soak them in warm water for 20 minutes before or sub 1/2 cup coconut sugar)
7 tablespoons Earth Balance
2 teaspoons vanilla
1/3 Blue Diamond Oven Roasted Dark Chocolate Almonds, chopped
1/3 cup coconut flakes
1/3 cup chocolate chips (optional)
Preheat oven to 350F.
In a large bowl whisk together the oats, flour, brewers yeast, flaxseed, baking powder, baking soda, cinnamon and salt.
In the bowl of an electric mixer fitted with the paddle beat the bananas and dates together until mashed. Add in the Earth Balance, coconut sugar and vanilla and beat until creamed together.
Slowly add in the dry ingredients and beat until just combined. Then stir in the almonds and coconut flakes.
Scoop out 1-inch balls of dough and place on a cookie sheet and bake for 10-14 minutes or until golden on the bottom. Remove from the oven and allow to cool for 5 minutes on the baking sheet.