Dark Chocolate Apricot Lactation Cookies

5 from 1 vote

Dark Chocolate Apricot Lactation Cookies

Cookies packed with nutrients new mamas need to maintain a milk supply. If these look awesome, and you're not a new mama, just omit the brewers yeast (or leave it in- we could all use a boost of B vitamins!). Adapted from Very Effective Lactation Cookies at Belly Belly.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 76kcal

Author: Michelle Miller

Ingredients

Dry Ingredients

2 cups oats divided (grind 1/2 cup oats into a flour)
1/2 cup almond meal
2 tablespoons flaxseed meal
2 tablespoons brewer's yeast
2 tablespoons molasses sugar (or brown sugar)
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Wet Ingredients

1/2 cup coconut oil
1/4 cup honey
1 egg
2 teaspoons vanilla

Mix-Ins

2/3 cup chopped dried apricots
1/3 cup 85% dark chocolate chopped

Instructions

Preheat oven to 350º.
Put ½ cup of oats into a food processor bowl or blender, and process until a flour forms.
Add all the dry ingredients to a mixing bowl, and mix well.
In a separate bowl, mix all wet ingredients. If your coconut oil is solid, melt it before mixing it in.
Stir the wet ingredients into the dry, then add the mix ins.
Scoop the cookies onto a lined baking sheet. Flatten into a cookie shape. They will not flatten on their own.
Bake for 10 minutes. Allow to cool for 10-15 minutes before removing them from the baking sheet. They will be very crumbly until they have cooled, and then will firm up.

Notes

I made 16 (very) large cookies from this recipe. They are to help new mothers up their calorie intake when they are busy with a new baby! The recipe will probably make 40 tablespoon sized cookies (the size cookie I normally make).

Butter is a good substitute for coconut oil, and whole wheat flour will work in place of the almond meal.

Nutrition