Passionate About Boston
and the Moms Who Live Here

Got Milk? Lactation Cookies with New England Flair

I have a 3-year-old and a 3-month-old. As I’m sure all you moms know, my days consist of running around after the former while trying to keep the latter clean and well fed. Snacks are a key part of our day — for me as well as for my toddler. I need healthy options that are full of nutrients to keep me energized — and that are easy to throw in a diaper bag. Bonus points if they can be eaten with one hand!

These lactation cookies fit all of my requirements, and they’re filling as well as tasty. You won’t find any fenugreek or brewer’s yeast, which are typically thought to help with milk supply. These ingredients have strong flavors, and the amount found in a cookie probably wouldn’t have much of an effect, so I left them out. I’m calling these lactation cookies because they contain a mixture of complex carbs, B vitamins, fiber, iron, and healthy fats, which can help boost both breastmilk production and energy levels. All moms could use extra energy, and new moms may really need it after frequent nighttime wake ups!

These cookies work for everyone, as they are vegan and gluten-free (provided you buy the right kind of oats). Finally, they celebrate New England flavors, with maple syrup, apples, and cranberries, so they are perfect for you Boston mamas, whether or not you’re currently breastfeeding!

New England-Style Lactation Cookies

Adapted from The Kitchn

Makes 14-15 cookies

Ingredients:

2 cups rolled oats, ground in the blender or food processor
1/4 cup ground flaxseed
1/4 cup shredded, unsweetened coconut
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1 cup applesauce
1/4 cup almond butter
1/4 cup maple syrup
1 teaspoon vanilla
1 tablespoon coconut oil
2/3 cup pecans, chopped (or walnuts, if you prefer)
2/3 dried cranberries, chopped
2/3 cup dark chocolate chips

The instructions for these cookies could not be easier. First, preheat your oven to 350 degrees. Mix all the ingredients together in a large bowl, and then chill the dough for approximately 30 minutes, which makes it easier to scoop. Using a 1/4 cup scoop or measuring cup, drop the cookies onto a cookie sheet (you’ll likely need two). Bake cookies for 23-25 minutes, until slightly brown. Eat and enjoy!

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