We're getting closer and closer to this baby's arrival and I officially began gradually stocking our freezer last week so that we have some meals and baked goods on hand after baby's arrival. Since that start, the coronavirus shut downs have heavily moved forward and for good reason, but I don't know if the grocery store availability will have us dipping into those baby meals sooner than later. Regardless, the meals won't go to waste and I'm grateful that we have some preparations in progress. We're certainly in new terrain at this point and I hope that you and your families are healthy and safe wherever you are.
One of the preparations I'm making for baby's arrival is this updated version of these new mama cookies. I made a previous version here with our last delivery, but I wanted to update with a new recipe that was closer to a classic oatmeal chocolate chip cookie. They're packed with ingredients known to help increase milk supply, but I call them new mama cookies because they're wholesome and convenient for all sleep deprived mamas, regardless as to how they choose to or need to feed their sweet little baby. A wholesome cookie is going to come in handy if you're up every 1-2 hours, every night for months.
The star ingredients in these cookies, aside from the dark chocolate chips, are oatmeal, flax seed and brewer's yeast. Brewer's yeast can have a little bit of a strong odor and a bitter taste so I keep the amount to 1 TBS in the entire recipe. These may make a sweet little surprise for any friends or family that are expecting. What mom wouldn't love someone to show up with homemade cookies?
Here's what you'll need to get baking:
-1/2 cup butter at room temperature (grass fed preferred)
-3/4 cup coconut sugar
-1 tsp vanilla extract
-1 1/2 cups oat flour (to make oat flour, I simply processed 1 1/2 cups oatmeal in my high powered blender. You could also use a food processor or purchase oat flour already processed if you prefer)
-3/4 cups oatmeal
-1/4 cup flax seed
-1 TBS Brewer's Yeast
-1 tsp salt
-1 tsp baking powder
-1-2 tsp cinnamon
-1 cup dark chocolate chips
In a large bowl, use a stand or hand mixer to cream together the butter and coconut sugar. Then add in the eggs one at a time, mix and add in the vanilla. Once these ingredients are combined, begin to add in the dry ingredients of the oat flour, oatmeal, flax seed, brewer's yeast, salt and baking powder. Mix together with the mixer on low/medium until a cookie dough forms. Fold in the 1 cup of dark chocolate chips. Cover the bowl of prepared cookie dough with plastic wrap and chill in the fridge for approximately 1 hour.
Pre-heat the oven to 350 degrees and line a cookie tray with parchment paper. Using a small cookie scooper or spoon, scoop out the cookie dough into roughly shaped domes and place on the prepared cookie tray approximately 2 inches apart. Bake at 350 degrees for approx. 11 minutes. Allow to cool on the baking tray for 5 minutes before gently transferring to a wire baking rack to finish cooling.
This recipe makes approximately 35 cookies, depending on the size of cookies that you scoop. You can serve them immediately or freeze in a freezer bag once they have cooled completely.
Stay safe and healthy friends!
New England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen.