Name: NEW Mama Cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Ingredients: ½ c softened butter or coconut oil; 2 c nut butter (any will work – peanut, sunflower, almond, cashew); 1 c brown sugar or coconut sugar (I like to do ½ and ½); 3 large eggs; 2 tsp vanilla extract; 1 tsp maple extract or 1 T maple syrup; ½ tsp salt; 3-4 T brewers yeast; 3 T each: chia seeds, hemp seeds or any combo of seeds you prefer. About ½ cup of seeds total.; 4 c. organic rolled oats; 2 t baking soda; 1/4 c each almond slivers, chopped pecans, chopped walnuts (or any combo of nuts you prefer to make about ¾ cup of nuts); 1/2 c chocolate chips (optional if you prefer less sweet cookies)

Description

These delicious cookies full of rich nutrients to give that new mama’s milk an extra boost are gluten-free and can easily be modified to be dairy free and refined sugar free. I love making these for my mama friends anytime they have a new baby. These are such an easy, nutrient dense, one-handed calorie booster for them to enjoy in the midst of all the newness that they’re navigating in those bleary eyed, early days.

I will always ask if there are any dietary preferences before I make the batch, because it is It’s so easy to make modifications for dairy free or peanut free; by choosing coconut oil instead of butter and almond, sunflower, cashew, etc instead of peanut butter. If going egg free a simple egg replacer or a flax egg works well too. I’ve made these every way imaginable, but the regular butter & peanut butter are still my favorite for flavor and texture. So if there are no dietary restrictions, make it as shown below, you won’t regret it.

Ingredients

Scale

Wet Ingredients

½ c softened butter or coconut oil

2 c nut butter (any will work – peanut, sunflower, almond, cashew)

1 c brown sugar or coconut sugar (I like to do ½ and ½)

3 large eggs

2 tsp vanilla extract

1 tsp maple extract or 1 T maple syrup

Dry Ingredients

½ tsp salt

3–4 T brewers yeast

3 T each: chia seeds, hemp seeds or any combo of seeds you prefer. About ½ cup of seeds total.

4 c. organic rolled oats

2 t baking soda

1/4 c each almond slivers, chopped pecans, chopped walnuts (or any combo of nuts you prefer to make about ¾ cup of nuts)

1/2 c chocolate chips (optional if you prefer less sweet cookies)

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Instructions

Combine first 6 (butter to maple) ingredients into large mixing bowl. Mix well.
Combine remaining dry ingredients (salt to chocolate chips) into a medium sized mixing bowl and whisk to combine.
Fold dry ingredients into wet mixture and gently stir until combined. Will be thick and lumpy with the oats, that’s okay. A sturdy dough hook works well for stirring or you can make these with your standing mixer. NOTE: I do NOT recommend a hand mixer, the dough is too thick and dry for that to work.
Preheat oven to 350. Prep (my favorite) cookie sheet with parchment paper or a little brush of oil.
Drop ping pong ball sized dough balls onto cookie sheet – I usually just use our small ice cream scoop to do this.. Gently press to slightly flatten. Space cookies about ½-1 inch apart on cookie sheet.
Bake for 10-14 minutes. I usually bake until there is a faint golden hue around the edges of each cookie. If you prefer the cookies more crunchy, bake them to the 14 min mark, prefer them softer, bake to the 9-10 minute mark.
Allow to COOL for about 5-7 minutes before moving. They WILL crumble if you try to move them too soon. Once cooled, they hold their shape well.

Notes

Recipe will yield about 3 dozen cookies. (I usually gift about 12 at a time and deep freeze the remainder in a tightly sealed container or bag).
Let me know if you’d like a downloadable label to print for the bag or container of cookies you deliver with the cookies. I’ve been playing around with a couple design and would love your feedback.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Cookies
Method: Baking