Happy Monday and a happy belated Mother’s Day to all the mamas out there!
I said I would post the recipe for these Milk Monster Cookies, aka lactation cookies to help all the mamas out there with little Milk Monsters, by Mother’s Day after I shared them last week. NOT JUST FOR MAMAS, trust me kids love these too! Things didn’t go as planned last week as you might have caught on to if you follow me on Instagram as Friday when I was trying to share the recipe for a smoothie on Stories Baby G clear kicked it out of my hands. So I didn’t get it up on the blog BUT I did get the recipe typed up and shared a link on Instagram Stories yesterday so those who were asking for it could make them.
That means I’m bumping today’s recipe to post Milk Monster Cookies and fingers crossed will get another recipe up this week.
With that I’m letting YOU pick next weeks recipe! I have a Thai salad recipe, Thai peanut noodles, more banana bread recipes, and one of my favorite macro bowls, and a couple others I can’t think of off the top of my head I’m sure. So if you want to see one of those let me know below, or if there is another type of recipe you want to see.
Back to COOKIES, not just any cookies Milk Monster Cookies!!
So what are they? They’re a healthy twist on classic Monster Cookies you loved as a kid with added nutritional benefits for breast feeding mamas with little milk monsters. Made with simple whole food ingredients these healthy cookies are ones the whole family can love, with or without brewers yeast added for an extra milk producing boost. However I omit it for the families cookies and they still have milk producing benefits.
I made many, many test batches of these cookies and with that we have a favorite but also one that is such a close second and one I love more for traveling and on the go. So there are a couple options. A quick version that is a little heartier and better for on the go and a softer version that was a favorite but they take a little longer but worth the wait. The softer ones can also be taken on the go but again will take longer as they need to cool and then I freeze them and pull them out as needed. Both versions are gluten free and dairy free friendly. There is also a nut free option. See notes for all the variations.
What’s in these “magical” Milk Monster Cookies you might be thinking? Let me tell you!There is everything you love in traditional monster cookies, PEANUT BUTTER, RAISINS, and CHOCOLATE CHIPS, and CHOCOLATE CANDIES!!
Peanut butter, aside from being one of my biggest cravings still which honestly before getting pregnant I loved and never thought I could love it more but I do. I like to use natural no sugar and little to no salt peanut butter, just peanuts! These add fat and protein but mostly flavor.
Chocolate chips and chocolate candies umm hello no reason for these other than mama needs chocolate and what kid doesn’t love chocolate? Maybe that’s why the girls are stealing these.Raisins are rich in B vitamins, iron and potassium. They are also a good source of carbohydrates for energy and also pack some fiber and protein.
A little coconut oil for healthy fat, not much at all as you don’t need it with the peanut butter.Now to the ingredients that are not only healthy for everyone but boost milk production.
Oats, ground flax seed, eggs, and brewer’s yeast. As well as almond butter and tahini if you want an alternate to peanut butter.
Oats while the studies are on both ends of the spectrum on if they really do help with lactation or if it’s a wives tale they make a great base for any energy bite. They’re packed with healthy carbs, fiber, iron, and a rich source of phytochemicals. They are also heart healthy, helping to lower cholesterol and control blood sugar.
Ground Flax Seed adds Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Lignans in flax seed have both plant estrogen and antioxidant qualities. Flax seed is packed with soluble and insoluble fiber which is good for everyone. Like sesame seeds, flaxseed has phytoestrogens that can influence breast milk production.
Flax seed also contains essential fatty acids.Eggs are rich in protein, choline, lutein, vitamins B12 and D, riboflavin and folate.
Brewer’s yeast (the one ingredient I leave out of the families cookies) is a healthy nutritional supplement that contains B vitamins, iron, protein, chromium, selenium, and other minerals. It can not only help produce more breast milk, but it may also give you more energy, have a positive effect on your mood and get rid of the baby blues.
If you don’t want to use peanut butter there are two other options that will help boost the nutrition and milk production almond butter and tahini.
If you want to use almond butter instead of peanut butter it’s high in protein and essential fatty acids! Amino acids in nuts are building blocks for serotonin which aids in lactation. The best nuts for improving milk production are almonds. Almonds are high in omega 3 which helps hormones product more milk.Or if you want to use tahini instead of peanut butter it’s high in calcium, sesame seeds are one of the best seeds for increasing milk supply. Also a great source of protein and alternative to almond butter.
As I mentioned there are two versions. The softer version made with maple syrup and the oats ground a little more, half ground to a course oat flour and the other just rough chopped. For this version you need to chill the dough for 30 minutes before baking and break a little easier when taking on the go. Shown with the purple Little Secrets candies that are dairy free. If wanting a dairy free option and not wanting to use the candies more chocolate chips or your favorite candy can be used. The second version made with coconut palm sugar doesn’t require chilling the dough making them quick and easy. Only grinding half of the oats to a course texture and keeping half whole they have a little heartier texture. They are a denser cookie, great for on the go, and don’t spread when baking. These are shown with the baby blue M&M candies.
You really can’t go wrong with either version. If you’re a mama, breastfeeding or not, you deserve a cookie so go ahead and make a batch and hide them from your kids! I like to make a batch and freeze them, no not just to hide them from the family, and pull one out when I want/need one. Either grab and go, or I heat it in the microwave for a nice warm fresh out of the oven tasting gooey melted chocolate cookie!
Cookies on a Monday? Yep but only with a cup of coffee!
Don’t forget it’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
jumbo cookies (12-13)
|
- 1 c peanut butter, natural made with just peanuts*
- 1/2- 2/3 c maple syrup, or coconut palm sugar*
- 2 large eggs
- 2 TBSP coconut oil, melted
- 1 c rolled oats
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 TBSP ground flax seed
- 2 TBSP brewers yeast, optional see notes (Mommy Knows Best Brewer's Yeast)
- 1/4-1/2 c chocolate candies* (Little Secrets for dairy free)
- 1/4 c chocolate chips (Enjoy Life Dark Chocolate Chips)
- 1/3 c raisins
Ingredients
|
|
- If making these cookies with maple syrup the dough will need to be chilled for 30 minutes before baking.
- Preheat oven to 350F.
- In a large bowl mix together peanut butter, maple syrup/coconut palm sugar, eggs, and coconut oil with a hand-mixer or whisk.
- Using a food processor grind 1/2 cup of oats to a course to fine oat flour texture and sprinkle over wet mixture. For the other half a cup of oats use whole or pulse to chop only 10-15 seconds. Add remaining oats to the mixture.
- Add baking soda, cinnamon, salt, ground flax seed, and optional brewers yeast to the mix and mix until well combine.
- Stir in chocolate chips and raisins.
- If you made your dough with maple syrup chill in the fridge for 30 minutes before baking.
- Line a baking sheet with a silpat mat or parchment paper.
- Using an ice cream scoop drop spoonfuls of dough on prepared baking sheet. The maple syrup ones will spread, coconut palm sugar not so much so flatten with the bottom of a glass or measuring cup to about 1/2".
- Slightly press chocolate candies into the top of cookies.
- Bake for 10 minutes, they will be set but still soft.
- Remove and let cool, 5 minutes for coconut palm sugar and 15-20 for maple syrup version as they are very soft while still warm, before moving to a wire rack.
- Enjoy!
*I use a natural peanut butter with no added sugar and little to no salt versions for these. For nut free sunbutter or tahini can be used.
*If making with coconut palm sugar use 2/3 cup. If making with maple syrup use 1/2-2/3 cup, using 2/3 cup will result in even softer cookies (aren't the best option for traveling unless pulling from the fridge or freezer).
*Brewers yeast added for lactation but there are other health benefits and is optional.
*To make them dairy free I use Little Secrets Candies which are about the size of Peanut M&Ms so I use 1/2 cup. If using a smaller candy or M&Ms you can use 1/4-1/3 cup. Another dairy free option would be to just use twice as many dairy free chocolate chips, your favorite chocolate bar chopped up, or another candy.
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AZ@…And A Dash of Cinnamon
Happy Belated Mother’s Day!
awhiskandtwowands
Thank you!
Debbie
These look so good! I up with any variation on a big chocolate chip cookie! And I vote for the Thai Peanut noodles for next week. 🙂 Happy Mother’s Day!
awhiskandtwowands
Thank you, can’t go wrong with a delicious healthy cookie! Spicy Thai Peanut Noodles were the winner on the Instagram poll to so they’re coming Monday!
Deborah Brooks
peanut butter, chocolate chips and oatmeal? Count me in for sure!
awhiskandtwowands
Can’t go wrong with a delicious healthy cookie! 😉