Logan is now 4.5 weeks old and something unthinkable has happened….
Coffee is now just a flavor to me.
Like iocane powder, it is possible to become immune to it’s effects, so now I need to take my own advice and use food as my medicine!
Enter in these yummy cookies! (And yes, I’ve moved from coffee to cookies. And I’m still in yesterday’s yoga pants. Don’t judge.)
They’re packed with healthy fats and proteins, which helps to stabilize my milk production and level out my blood sugar because honestly, as important as I know diet to be, I still find myself skipping breakfast, grazing off of leftovers from my kids’ plates at lunch, and snacking at 4:30 when dinner’s at 6. And, although these are great for upping your milk supply, they’re incredibly yummy, so hide them from the non-lactating family members…if you can.
Plus, there’s really nothing guilty about these – even though they’re cookies! The ingredients are wholesome, whole foods that nourish and replenish.
And the magic ingredient that packs such an energizing punch? Brewer’s Yeast.
Yeah, I really didn’t know much about it either, so don’t worry. In short, Brewer’s Yeast is a byproduct of brewing beer (but alas, don’t throw back a cold-one and expect the same results!) It is a powerhouse of natural vitamins and minerals and is loaded with B Vitamins (which helps with energy), chromium (great for blood sugar regulation), and in many studies it’s shown to help alleviate diarrhea by stimulating intestinal enzymes.
The recipe I’m posting below was loosely based off of this yummy creation, but I added in and tweaked a few things to my liking. I decided to throw in some pepitas (pumpkin seeds) which are high in iron, vitamin K, protein, magnesium, zinc, and omega-3 fatty acids. – all incredibly beneficial for athletes, active kids, and sleep deprived mamas! These are loaded with good fats and are high in protein, so although it feels like a guilty pleasure to replace a meal with cookies – go ahead!
- 16 oz. All-natural peanut butter
- 1/2 c. coconut oil (or butter)
- 3 eggs
- 1 c. coconut sugar
- 1 Tb. vanilla
- 1/2 tsp. salt
- 3 Tb. [Brewer's Yeast||http://amzn.to/1Bdqxx8]
- 1 Tb. baking soda
- 3 c. Old Fashioned Oats
- 1 c. ground flax meal
- 1/4-1/3 c. pumpkin seeds
- 1/3 c.or to taste of chocolate chips
- Preheat oven to 350 degrees.
- Cream together the first seven ingredients and mix thoroughly.
- Add in the remaining dry ingredients and stir just until combined (the dough will be pretty stiff).
- Cookies can be sized to your preference, but I typically use approximately 2 Tb. dough for each ball.
- Roll the dough between your hands and just barely flatten them in your palm before placing them on a parchment paper - lined cookie sheet.
- Bake at 350 for 10 minutes.
- They will be very fragile once you remove them from the oven, so allow them to cool for 5-10 minutes before removing from the pan so that they don't crumble.
- Once cooled, they hold together like a normal cookie and can be stored for 2-3 days on the counter in an air-tight container (assuming they last that long...).