Chocolate Oat Lactation Cookies
Serves 12
20 minutesprep time | 16 minutes Processing Time
Enjoy Harraways Chocolate Lactation Cookies, offering a tasty treat and lactation support with wholesome oats, ideal for new mothers needing a sweet boost.
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Plant based
Nutritional Information
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-
1½ cups of Harraways Rolled Oats
- 2 tsp of fennel seeds
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1/3 cup of ground flaxseed (also known as linseeds)
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1 cup of desiccated coconut
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2 pinches of salt
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2 tsp of ground cinnamon
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1-2 Tbsp Brewer’s yeast
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1 cup of pitted dates (plus approx. ½ to ¾ cup of boiling water to soften)
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2 Tbsp nut butter
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1/3 cup of olive oil
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1 tsp vanilla extract or essence
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½ cup of your choice of sweetening agent (e.g. Honey)
- Add 1/3 cup of dark chocolate chips, to make a choc chip version.
-
OR Add 1/3 cup of dried apricots or raisins for a fruit version.
Ingredients
Optional
Hidden
Chocolate Oat Lactation Cookies
Serves 12
20 minutes prep time | 16 minutes Processing Time
Enjoy Harraways Chocolate Lactation Cookies, offering a tasty treat and lactation support with wholesome oats, ideal for new mothers needing a sweet boost.
-
Plant based
Nutritional Information
Share
-
1½ cups of Harraways Rolled Oats
- 2 tsp of fennel seeds
-
1/3 cup of ground flaxseed (also known as linseeds)
-
1 cup of desiccated coconut
-
2 pinches of salt
-
2 tsp of ground cinnamon
-
1-2 Tbsp Brewer’s yeast
-
1 cup of pitted dates (plus approx. ½ to ¾ cup of boiling water to soften)
-
2 Tbsp nut butter
-
1/3 cup of olive oil
-
1 tsp vanilla extract or essence
-
½ cup of your choice of sweetening agent (e.g. Honey)
- Add 1/3 cup of dark chocolate chips, to make a choc chip version.
-
OR Add 1/3 cup of dried apricots or raisins for a fruit version.
Ingredients
Optional
Hidden
Method
Are you looking for a quick and easy lactation cookies recipe? Here is a how to make chocolate lactation cookies by nutritionist/dietitian Dr. Kelly Dale, using New Zealand's favourite homegrown oats. These cookies will aid your milk production needed by your newborn baby!
- Preheat oven to 180˚Celsius. Line a baking tray with baking paper.
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Place fennel seeds in a fry pan and toast on medium heat for a few minutes until lightly golden and fragrant. Cool.
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Grind ½ cup of the oats and the fennel seeds into a flour. Do this by placing them in a high-speed blender or food processor.
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In a bowl combine the ground flaxseed with the flour you just made and the remaining rolled oats. Add the coconut, salt, cinnamon and brewer’s yeast and mix.
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In a food processor or blender process the dates and water till they form a paste. Then add the nut butter, olive oil, vanilla, and pulse.
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Add the wet ingredients to the dry plus the honey and mix with a spoon until they are well combined.
- If you wish to add choc chips or dried fruit, cut them small and add them at this point.
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Take 1 dessert spoon of dough and roll into a ball. Place onto the baking tray and press down to form round cookies that are approx. 5mm thick.
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Bake the cookies for 16 mins. Take them out of the oven and leave to cool.
- Store in an airtight container for several weeks
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