Since I am starving all the time these days and truly eating to provide for two of us, I tried to hunt down the perfect lactation cookie recipe. I found a few that I liked but since every one was missing one or more of the key elements I wanted to include, I ended up making a hybrid recipe. The result is a cookie that is sweet, chewy, and dense, with an almost umami flavor, filled with chewy raisins and substantial chocolate chips. So far, I have made several batches of these delectable cookies, and intend to keep on making them long after my breast-feeding days are over. After they cool, I freeze them in bags so I can reheat them or just eat them cold. Read on to find out about the ingredients and scroll to the bottom for my hybrid recipe.
Flax seeds ground to a meal and mixed with water is one ingredient in this cookie. Flax seed adds Omega-3 fatty acids, fiber, and lignans (plant-based Estrogen).
When ground flax-seed is mixed with water, it becomes thick and gel-like. It is a great substitute for eggs if someone is vegan or allergic to eggs. (Notice my kitchen helper in the background?)
Two more key ingredients in these cookies were golden raisins and big chocolate chunks. I discovered took late that the golden raisins I used are preserved with sulfites, so I won’t be using those again, as Eric is sensitive to sulfites.
The chocolate chunks I used are made by Good Life. I keep these around my kitchen for my allergy-free baking I do for numerous friends and family members. I love the size and shape of these non-traditional chocolate chunks!
Greta was a big helper in making these cookies. Actually, she mashed her own bowl of ingredients together while eating flour covered grapes. I have begun to get very creative in my methods for keeping her entertained and busy with the addition of baby #2. More on baby #2 and our current life in a later post.
Milk-Makin’ Mama Oatmeal Raisin Chocolate Chip Cookies
1. In a small bowl combine 1/4 cup water with 2-1/2 tablespoons flax meal. Allow to sit for about 5 minutes.
2. In a bowl or mixing stand, cream 1 cup shortening (butter, margarine, or coconut oil) with 1-1/2 cups brown sugar. Add flax meal mixture and 2 eggs. Beat until combined.
3. In a separate bowl combine 2 cups flour, 1/4 cup brewer’s yeast, 3 tablespoons wheat germ, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cream of tartar.
4. Stir the flour mixture into the sugar and shortening mixture. Stir in 2-1/2 cups rolled oats, 1 cup golden raisins, and 1 cup chocolate chunks.
5. Drop rounded spoonfuls onto ungreased cookie sheets and bake in a 350° oven for 10-15 minutes or until cookies are golden. Allow cookies to cool for 2 minutes before removing from cookie sheet.