For my birthday back in November, my sister gave me a subscription to Pop Sugar, a monthly delivery of fun beauty products, home goods, accessories, treats, etc. It can be hard to get through the gray, rainy winter months in Seattle, so it’s been so much fun to receive a box full of surprises each month – the gift that keeps on giving! And the “around the world” calendar is inspiring me to renew my passport and plan a trip! Wishing you all a wonderful weekend – I’m off to Arizona and I cannot wait! It’s not exactly international travel, but the forecast for Tucson is in the 80s, so this permanently cold Seattleite will take it.
Nothing better than curry when recovering from a cold (which I have been for the past week, wah wah)
Whole wheat chocolate chip “lactation” cookies
This recipe comes from a friend of a friend (who doesn’t know I’m posting it, but thank you Ellen all the same!). I whipped up a double batch for a cousin and a girlfriend who both had babies last week, and after posting a photo on Instagram enough people asked me for the recipe that I thought I’d share it. Note that these are worth making even if you aren’t a new mom (they’re safe for men and non-lactating women too!) – they’re essentially just extra healthy cookies with brewer’s yeast, which can aid in milk production but is also full of protein and B vitamins that we all need. Since I could only find it in a large tub, I had lots of leftover yeast and thought I’d be extra healthy and put some in my smoothie in the morning…..let’s just say, it’s better in the cookies.
As you’ll see, this recipe is pretty flexible. Makes 18-20 small cookies.
1/2 cup (1 stick) butter (you could also use coconut oil)
1/2 cup brown sugar (a generous half cup)
1 tablespoon flaxseed meal, such as Bob’s Red Mill
1 heaping tablespoon brewer’s yeast
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole wheat flour
1/4 cup almond meal
1/2 cup oats (a generous half cup)
1/2 – 1 cup chocolate chips, or to taste
Raisins, dried cranberries, and/or nuts, optional and to taste
Melt the butter (or coconut oil) and let cool for a bit. Mix the flaxseed meal in a small bowl with 3 tablespoons water and let sit for a few minutes until it gels. Mix melted butter and sugar together in a large bowl with a spoon or rubber spatula (these cookies work best when mixed by hand rather than with an electric mixer). Add flax/water mixture, brewer’s yeast, vanilla, baking soda, and salt; mix well. Add in flour, almond meal, oats, chocolate chips, and other add-ins if using. Mix until just combined. Chill if you feel like it. Bake tablespoon-sized cookies for 8-10 minutes at 390 degrees F (not a typo).