Description
Snacking is serious business when it comes to breastfeeding and these gluten free lactation cookies are a wonderful way to make that job a bit easier. They are loaded with fantastic ingredients that will curb your hunger and keep you feeling energised. Most importantly- they are delicious.
Ingredients
Scale
- 125 / ½ cup butter, melted and cooled (swap for coconut oil if dairy free)
- 1 egg, at room temp
- 130–170 / 3/4-1 cup coconut sugar
- 36g / 3 T flax seeds, ground
- 2 Tbsp brewers yeast
- 240g / 2 cups almond meal
- 135g / 1 ½ cups rolled oats (certified GF if needed)
- 50g / ½ cup collagen powder (see notes)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp fine salt
- 85g / ½ cup choc chips
- 60g / ½ cup frozen raspberries (see notes)
Instructions
- Preheat the oven to 180 C. Line 2 x baking trays and set aside.
- Into a large mixing bowl add the melted butter, egg, sugar and flax seeds. Whisk together until thick and uniform.
- Add all remaining ingredients except the raspberries and choc chips. Mix well, using your hands if needed. The mix will seem dry at first but keep kneading it together- it will come together.
- Once a dough has formed gently fold through choc chips and raspberries. Take approx 2 Tbsp worth of dough (50g) and squeeze/roll into a ball. Flatten slightly into a disc, and place on prepared tray. Repeat, spacing 6 cookies per tray. They will spread!
- Bake each tray for approx 15 minutes (mine are perfect at 15, but your oven may be different). Remove from oven. If cookies have spread a little unevenly you can press the outer edges to make them look round again- but do it straight away. Allow cookies to cool for 20 mins on tray, then carefully transfer to a wire rack to cool completely.
Note- if you want to bake multiple trays at once, swap trays at the 6 minute mark.
Notes
- I used this collagen here, which has vanilla in there. If you use a different brand the is unflavoured I would add 2 too vanilla to these cookies.
- If you add more raspberries, or a different type of berry, beware that it may cause your cookies to become soft.