These cookies are loaded with wholesome ingredients that provide energy and sweetness for nursing mamas (and anyone else that likes cookies!).
2 cups rolled oats
1 cup super fine almond flour (natural or blanched)
1/4 cup oat flour
1/4 cup whole flax seeds
1/4 cup ground golden flax seeds
1 teaspoon baking soda
1/4 teaspoon sea salt
1 cup coconut sugar
1/2 cup coconut oil, melted
2 teaspoons vanilla extract
3/4 cup dark chocolate chunks or bittersweet chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. In a large bowl, mix together the dry ingredients. In a medium size bowl, whisk the coconut sugar and coconut oil together with an electric handheld mixer until light and fluffy. Alternatively, you can use an electric stand mixer with the whisk attachment. Add the egg and vanilla extract and whisk in.
Pour the wet ingredients into the bowl with the dry ingredients and mix together with a spatula, wooden spoon, or clean hands. The dough should look like standard cookie dough but slightly wetter or stickier with lots of oats. Fold in the chocolate chunks/chips with your hands.
Because the dough is sticky, I like to get my hands wet before making the cookie dough balls. Rinse your hands with water and make ping pong size dough balls and place on the baking sheet 1-2 inches apart from each other. Because there’s less fat (coconut oil) in this recipe compared to standard chocolate chip cookie recipes, they won’t spread and flatten significantly on their own. Gently flatten each dough ball and shape into even, circular cookie shapes.
Place baking sheet with cookies in the oven and bake for 12 minutes or until golden brown on the bottom. Remove from the oven and let cool slightly before enjoying. These cookies store well at room temperature in an airtight container or bag.
Get exclusive access to the recipe from my cookbook The Nutritionist's Kitchen!