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Flourless Energy Cookies For Lactating Mamas


  • 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


  1. Preheat oven to 350 degrees.
  2. Cream together the first seven ingredients and mix thoroughly.
  3. Add in the remaining dry ingredients and stir just until combined (the dough will be pretty stiff).
  4. Cookies can be sized to your preference, but I typically use approximately 2 Tb. dough for each ball.
  5. Roll the dough between your hands and just barely flatten them in your palm before placing them on a parchment paper - lined cookie sheet.
  6. Bake at 350 for 10 minutes.
  7. 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.
  8. 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...).