I wasn't expecting these cookies to taste SO good, but they are AMAZING! Breastfeeding my second baby was (and still is) very important to me. My breastfeeding journey didn't go as planned with my daughter partly because I wasn't eating and drinking enough to keep up with my supply. In order to avoid this happening with my son, I'm very conscious of eating lactation friendly foods- this recipe being one of them. Even if you're not lactating, but looking for a good, homemade cookie recipe- this is it! If you have a friend who is having a baby and planning to breastfeed, this is a great excuse to bring them cookies and sneak in some baby snuggles!
3 cups of old fashioned rolled oats (I used a GF version)
1.5 cups of flour (I used a GF version)
5 Tablespoons of Brewer's Yeast
3 Tablespoons of flaxseed meal
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
12 tablespoons of butter
4 tablespoon of coconut oil
1 cup of sugar
1 egg yolk
2 teaspoons of vanilla extract
topping of choice (optional): chocolate chips, walnuts, shredded coconut, etc.
Preheat the oven to 350 degrees
Combine oats, flour, flaxseed, yeast, baking powder, baking soda, cinnamon, and salt in a large bowl and mix well
In a separate (large) bowl, beat butter and coconut oil until creamy
Add in sugar and beat until well combined
Add in egg and egg yolk and beat again
Add in vanilla extract and beat again
Slowly add in the dry ingredients until all the ingredients are combined
Feel free to add in the "toppings" so they are combined in the mixture or you can place them on top of the 1 inch cookie dough rounds
Bake for 12-14 minutes
This smoothie will satisfy any peppermint patty craving! It's cool and refreshing and a great way to get some veggies in. Although it's the perfect drink for St. Patrick's Day, I've been guilty of drinking this year round. Enjoy :)
1.5 frozen bananas (peeled and sliced before freezing)
1 cup of almond milk
2 drops of peppermint extract
1 handful of spinach
5 fresh mint leaves
Optional: cacao nibs for toping
Put all ingredients in a blender and mix well.
I made this cheesecake several years ago for Easter. This Thanksgiving, when I asked what I could bring, I was told cheesecake. I thought hmmm...odd request but OH YEAH, I made a cheesecake once, I could do it again! Much to my surprise, the dessert was a huge hit and I have been asked to make it 2 more times since! It is gluten free, simple, and made with high quality ingredients.
1 tbsp of softened butter
4, 8 oz packages of cream cheese, room temperature
1 1/2 cups of cane sugar
grated zest of 1 lemon
grated zest of 1 orange
4 large eggs
1/2 cup heavy cream
1/4 pound of sliced almonds
1 tsp vanilla extract
Preheat the oven to 325 degrees
Butter an 8x3 inch cake pan and coat with sliced almonds
Beat all of the ingredients in a large mixing bowl until combined well
Pour mixture in the cake pan
Put cake pan in a large roasting pan and fill the roasting pan with boiling water until it reaches 2/3 the way up the side of the cake pan
Bake for 2 hours, adding more water to the roasting pan if necessary
After 2 hours, turn the oven off and leave it open slightly
Let the cheesecake cool completely in the oven
Once cooled, cover and place in refrigerator overnight
After the cheesecake has been in the refrigerator overnight, invert it onto a plate and keep refrigerated until ready to serve
Do you like to add any topping to your cheesecake? Let me know in the comment below!
These cookies are so delicious and will fool any skeptic. If you are looking for a healthy, fun, interactive recipe to get the kids involved, look no further. Last year, we made these for a holiday party and for Santa- no one even suspected these were vegan. Total win in my book!
1/2 cup smooth almond butter
1/4 cup + 3 tsbp maple syrup
3 tbsp softened coconut oil
1/2 teaspoon vanilla extract
1/2 cup gluten-free rolled oats
1/4 cup + 2 tbsp gluten-free oat flour (I put rolled oats in a blender)
1/4 cup arrowroot flower/starch
1/4 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
150g chocolate chunks
Preheat oven to 350 and line a baking sheet with parchment paper
Combine wet ingredients in a large bowl and mix thoroughly
Combine dry ingredients into the wet mixture one by one (mixture will be wet and oily)
Set aside 3 tbsp of chocolate chunks and add the remaining into the batter
Scoop mounds of dough (2 tbsp per cookie) onto the baking sheet about 3 inches apart
Press the remaining 3 tbsp of chocolate chunks on top of the dough mounds
Bake for 9-12 minutes
Let cookies cool on the baking sheet for 5 minutes
Use a spatula to transfer the coolies to a cooling rack (they will still be fragile at this point)
Let them cool and harden for another 10 minutes before serving
Adapted from Oh She Glows
What types of cookies do you usually make for Santa?
This recipe came to life when I received a frantic text from a new Mom friend. Like any new Mom who wakes up at 1 am for a feeding, she is starving and will eat whatever is in sight, regardless of its nutritional value. She was looking for ideas on nutritious, easily accessible midnight snacks that will satisfy her, but will not keep her wide awake until the next feeding. I immediately thought of this recipe. Not only is it nutritious and will keep her satisfied, but it is great for maintaining/increasing milk supply.
1 cup Old Fashioned Oats (I used GF)
1/2 cup of peanut butter
1/2 cup of flaxseed meal
1/3 cup maple syrup
1 tablespoon chia seeds
2/3 cup shredded coconut
1/2 cup chocolate chips
Mix all ingredients with hands
Store in the refrigerator
This granola can be eaten plain, topped on yogurt, etc. Enjoy!
If you love coconut, peanut butter, and chocolate...you are in the right place!
The recipe is very simple and the taste is on point. This is the perfect sweet tooth snack to satisfy those cravings without the unhealthy consequences. I brought these to a friends house and they were a huge hit!
2 cups of finely shredded, unsweetened coconut
1 cup of creamy peanut butter
1/2 cup melted coconut oil
4 tbsp of maple syrup
1 pinch of salt
1 tsp of vanilla extract
1 handfull of chocolate chips
1. Line a 9x5 inch loaf pan with parchment paper.
2. Blend coconut in a blender until it forms a butter. Then add peanut butter and coconut oil and blend again until combined well. Then add maple syrup, salt, and vanilla and blend once more.
3. Pour mixture into lined loaf pan and top with chocolate chips.
4. Place in freezer for 30-40 minutes before cutting into it with a hot knife.
*Recipe adapted from Minimalist Baker
Always a fan favorite, how can you go wrong?!
I am not exaggerating when I say these peppermint patties are "perfect"…they are! I've been recreating this recipe from Oh She Glows for years now. Just enough sweet and just enough savory to satisfy any craving. Funny story…I made these the night before I went into labor and I snacked on them the whole next day because I was afraid to eat too much (silly Meg). They kept this pregnant mama going the whole day. Around 6 pm I gave in and enjoyed a vegetable stir fry with my Husband. The MOMENT I was finished and put my plate down, my water broke!
1/2 cup raw cashews, soaked overnight
1/2 cup coconut oil, melted
4 tbsp. maple syrup
2 tbsp almond milk
1 tsp peppermint extract
1 bag of chocolate chips
1/2 tbsp coconut oil
1. Put cashews in a bowl, cover with water, and let them soak overnight. Drain and rinse after they are done soaking. I suggest patting them dry and letting them air out for 1-2 hours.
2. Add the cashews, melted coconut oil, maples syrup, almond milk, and peppermint extract into a blender. Blend until completely smooth.
3. Line a mini cupcake tray with mini cupcake papers. Fill each cupcake liner half way with the blended filling. Freeze for 45 min- 1 hour.
4. Once the patties are completely frozen, take them out of their cupcake liners and place them on a sheet of parchment paper.
5. Heat the chocolate chips and the 1/2 tbsp coconut oil in a small pan. Stir until chocolates are completely melted.
6. With a fork, scoop the frozen patty and place it into the melted chocolate. Flip so it is completely covered in chocolate. Scoop the patty up and shake off any excess chocolate. Place chocolate covered patty back onto the parchment paper.
7. Option to add topping before the chocolate hardens (shredded coconut, chocolate chips, sprinkles, nuts, etc.)
8. Repeat (quickly) until all the patties are covered in chocolate and then return back to the freezer for 20 minutes. Store in the freezer or refrigerator until ready to eat.
Did you have a certain food that either helped jump start your labor or that helped get you through labor? Let me know in the comment below!