These cookies helped me through a complicated period of establishing a nursing relationship which included pumping, shields and a lot of support from breastfeeding mommies. I consulted with a good friend who is a nutritionist and a postpartum doula in developing this recipe. Please credit me if you share it.
Sharon’s Breastfeeding Cookies Double Recipe with ginger and powerhouse ingredients, can be made ahead, frozen and baked in batches as needed. (Makes 12 dozen cookies)
INGREDIENTS:
6 T flaxseed meal
8 T warm water
½ C sliced dried apricots
½ C raisins (organic only)Enough warm water or juice to cover fruit
1 C butter
1 C Coconut Shortening
1 C sugar
2 C brown sugar
4 Lg eggs
2 t vanilla
4 T. Blackstrap molasses
2 T grated fresh ginger *anticoagulant, do not add until two weeks postpartum
2 C flour
2 C whole wheat flour
2 t baking soda
2 t salt
8 heaping T nutritional yeast
14 opened capsules of fenugreek pills (500mg each)
6 C Organic Rolled Oats
1 package unshelled pumpkin seeds
2 T crushed Dulse flakes
2 T sesame seeds
2 T poppy seeds
Scant 1 T fennel seeds *although fennel helps with let down for pumping moms, it is also appetite suppressant
¾ C walnut pieces
¾ C diced almonds
¾ C diced cashews
¾ C diced macadamia nuts
3 C Chocolate chips
Ooptional: 1 C miniature marshmellows
DIRECTIONS:
Mix flaxseed meal and warm water, set aside 3-5 minutes.
(Optional: rehydrate dried fruit in warm water or juice until needed, and then drain before incorporating.)
Cream butter and sugars.
Add coconut shortening and eggs.
Stir flaxseed mix into butter mix and add vanilla, molasses and fresh ginger.
Beat until well blended.
In a large separate bowl, combine flours, baking soda, salt, nutritional yeast and fenugreek capsules.
Add creamed mixture to dry ingredients.
Stir in the oats and then remaining ingredients.
Form logs with dough and wrap in parchment paper and foil. Logs may then be frozen until needed. Let logs defrost in refrigerator before using.
BAKING:
Form small mounds on parchment paper on baking sheet, (they do not spread when baking).
Bake 8-12 minutes at 325°F
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