Swaying Saguaro Doula Services
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About the Recipe
Postpartum Breakfast Cookies are an ideal, easy to hold snack for breastfeeding Mamas. Bake up a few batches, as they are sure to be a hit! One of the best parts of this cookie recipe is that you can substitute most of the ingredients to your liking. Try it with whole wheat flour, date syrup and walnuts for a different take on the original recipe!
Ingredients
1 Banana, large
 1/2 cup dried Cranberries or Raisins
1/3 cup of dark chocolate chips (optional)
 3 tbsp maple syrup
1 cup Rolled oats use certified gluten-free oats, old fashioned
 1/2 tsp Baking powder
 1 tsp CinnamonÂ
1/4 tsp Ground Ginger
1/2 cup Oat flour
 1/4 tsp Salt
1/4 cup Flaxseed, ground
 1/2 cup Pumpkin seeds, unsalted
 2 tbsp Almond milk or other milk
3 tbsp Coconut oil or butter
Preparation
Step 1
Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, cinnamon, ground ginger, baking powder, and salt.
Step 2
Stir in mashed banana, coconut oil, maple syrup, and milk until well blended. Let mixture rest for 4–5 minutes, giving time for the flax to bind together. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet. Add in your chocolate chips and gently combine.
Step 3
Measure dough out by the scant 1/4 cupful and place on a baking sheet lined with parchment paper (or lightly greased). These cookies don’t spread much while baking, so you can gently press the dough with the palm of your hand to flatten a bit.
Step 4
Bake for 15–18 minutes, or until cookies are lightly golden around the edges. Store leftovers in an airtight container for 2–3 days.