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New Mama Energy Cookies

Gluten free and vegan cookies made with new mamas in mind, to support postpartum recovery, nutritional needs and lacatation while nourishing a little baby.
Course Snack
Keyword almond butter, applesauce, chiaseeds, chocolatechips, coconut sugar, coconutoil, cookies, flaxseed, oats, raisins
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12

Ingredients

Wet Ingredients

  • 2 tbsp flax seeds, ground
  • 1/2 tbsp chia seeds, ground
  • 1/2 cup water
  • 1/2 cup almond butter or cashew butter (Can also substitute for nut-free butter such as Wow Butter or Sunbutter)
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened apple sauce
  • 1/2 tbsp vanilla extract

Dry Ingredients

  • 2.5 cups gluten free rolled oats
  • 1/2 tbsp cinnamon
  • 1/4 + 1/8 tsp unrefined salt
  • 1/4 + 1/8 tsp baking soda
  • 1/2 cup raisins
  • 1/4 cup dark chocolate chips (look for dairy free, I like the Enjoy Life chocolate chips)
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup raw pumpkin seeds

Instructions

  1. Preheat oven to 350°F. Line one large cookie sheet with parchment paper.
  2. Grind flax and chia seeds in a coffee grinder or Vitamix. Mix ground flax seed and chia seed with water and let sit while preparing other ingredients.
  3. In a large glass bowl, melt coconut oil on low in microwave or in saucepan over low heat. Once melted, stir in apple sauce, butter of choice, coconut sugar and vanilla.
  4. Combine all dry ingredients into a separate large mixing bowl and mix together.
  5. Add gelled flax/chia mixture into wet ingredients and mix together.
  6. Pour half of dry ingredients into wet ingredients and mix together. Add remaining of dry ingredients to wet and mix until uniform.
  7. Using an ice cream scoop (preferably spring-loaded release), scoop batter into a firm ball and place on lined baking sheet. Press cookies down to a ½”thickness with the back of a fork. You may need to use the fork to shape the cookie around the edges. You want them to be fairly thick.
  8. Bake for 15 minutes, until slightly golden on top. Makes 12 cookies.
  9. Once cooled transfer to an airtight container and freeze. Eat from frozen or chilled as they hold together best when cold.