Superhuman Oatmeal Breakfast Cookies

As I anxiously awaited Ivy's arrival, I stood in my kitchen, forty weeks pregnant, and wrote recipe after recipe, filling my fridge with treats and snacks. Little did I know at the time, but these cookies were one of the best recipes I came up with.

When Ivy was four weeks old, she went through a major growth spurt that had me nursing her around the clock. Between offering her meals every thirty-minutes, eating my porridge and drinking my morning smoothie, I found myself munching away on these cookies (that I continued to bake every week.)

These lactogenic breakfast treats are packed to the brim with nourishing goodness to satisfy that early morning hunger after a night of little sleep and marathon breastfeeding. Containing a balanced combination of healthy fats and protein from the coconut, chia seeds and nut butter to fuel the hard working body, the oats also provide iron and support milk production.

A perfect snack for the breastfeeding mother, the hardworking partner or anyone looking to kick off their day with a delicious energy boost.

yield: 24 small cookies

1 cup coconut sugar
1/3 cup coconut oil, melted
2/3 nut butter (almond, peanut, cashew)
1/3 cup water
3 Tbsp chia seeds
1 1/2 cup shredded coconut
1 1/2 cup rolled oats
1 tsp pink sea salt
1 tsp baking soda
1 cup spelt flour 

Method

Preheat oven to 350 degrees F. In a large bowl, mix the coconut sugar, melted coconut, nut butter, chia seeds and water. Add the coconut and oats, mix well. Stir in the baking soda and flour. Roll the dough into small balls (whatever size of cookie you prefer) and bake for 7-10 minutes.

Every oven bakes differently so watch the cookies and take them out when the top is slightly golden brown but still soft.