This is the recipe for our all time favourite breastfeeding cookies.
Packed with lots of super ingredients like oats, brewers yeast and LSA these little cookies make a great little snack for any breast feeding mother (these are also pretty popular with little kids and are a wee bit better for them regular chocolate chip cookies!)
Breastfeeding Cookie Recipe
- 115g butter, softened
- 1/2 cup (100g) brown sugar
- 1/2 cup (100g) white sugar
- 1 egg
- 1 tsp vanilla extract
- 70g wholemeal flour
- 1 1/2 cup (190g) rolled oats
- 1/4 cup (40g) brewers yeast
- 40g LSA or flaxseed meal
- 20g wheat germ
- 1/2 tsp baking soda
- 1/4 tsp salt
- 100g dark chocolate chunks
- 50g dried cranberries, chopped
- 50g dried apricots, diced
Pre-heat the oven to 180°C and line a baking tray with baking paper.
Cream butter and sugars using a stand or handheld mixer on high speed until creamy. Add egg and vanilla and beat on medium speed until combined.
Add all remaining ingredients except the chocolate and dried fruit and mix on low speed until combined. Stir through the chocolate chunks and fruit.
Using your hands, roll balls about 1 tablespoon in size and place on the prepared tray. No need to flatten the cookies. At this stage you can also freeze the cookie dough.
Bake for 10 minutes, until just starting to go golden brown.
Remove from the oven and allow to cool on the tray for 15 minutes before transferring to a cooling rack.
Store in an airtight container at room temperature for 1 week (if they last that long!)
Handy tip: We freeze half the batch in balls and cook from frozen a few at a time in our air fryer!