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Vegan Banana Peanut Butter Dark Chocolate Chip Lactation Cookie Recipe

Monday, February 3, 2014

I've emailed this recipe to so many mama-friends that I thought I ought to just post it somewhere for safe keeping. This is my go-to, tweaked-to-perfection, MSPI-friendly, vegan, lactation cookie recipe.

I made these at least weekly while I was breastfeeding and then exclusively pumping for my little. Now I like to make them for my lactating friends and also... just because. Because, why not?!

Fair warning, I am not a professional baker-person. I don't follow all the rules. I go for easy and I take short cuts. My tastebuds don't seem to mind.

1 c natural peanut butter (may substitute with other nut butters)
1/2 c coconut oil - melted
3/4 c turbinado raw sugar 
2 tbsp black strap molasses
3-5* tbsp brewer's yeast (I use Lewis Labs brand)
1 c flax meal
1 small banana - smashed
2 tsp vanilla
1/3 c water 
1 1/2 c whole wheat flower
1 tsp baking soda (preferably aluminum-free)
1 tsp salt
1 tsp cinnamon
1 c walnuts - chopped
2 c dark chocolate chips (I use the Whole Foods brand dark chocolate chunks)
1 3/4 rolled oats

Preheat oven to 350 F

In a LARGE bowl, stir peanut butter, coconut oil, raw sugar, black strap molasses, brewer's yeast, flax meal, banana, vanilla, and water until well blended.
Cover blended mixture with whole wheat flower, sprinkle with the baking soda, salt, and cinnamon. Mix.
Mix in walnuts and chocolate chips.
Stir in oats a bit at a time.

Makes 60 firmly packed 2 tbsp balls of dough.
Press dough with fingertips once on baking sheet.
Bake 12ish minutes.
Enjoy and lactate!

Princeton and central New Jersey Birth Photographer ~ Princeton and central New Jersey Birth Photography

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