Author Notes
I had my first baby in April 2011 and was given a pamphlet about cookies that supposedly increase a mom's milk supply. I checked it out and they are just cookies with a few healthy ingredients. Merrill's recipe for "Crispy oatmeal chocolate chip cookies" is one of my favorite cookie recipes so I decided to try a few healthy modifications... here is where I am so far! —alexmr
Ingredients
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3/4 cup
flour
-
1/2 cup
quinoa flour
-
1 teaspoon
baking soda
-
1 teaspoon
cinnamon
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1/4 teaspoon
nutmeg
-
1/4 teaspoon
salt
-
2 tablespoons
brewers yeast
-
1
egg
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3/4 cup
salted butter (room temperature)
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1 cup
light brown sugar
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1/4 cup
granulated sugar
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2 tablespoons
ground flax seed
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3 tablespoons
water
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3 cups
oats
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2 cups
semi-sweet chocolate chips
Directions
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Preheat oven to 350 degrees. Combine flax seed and water in a small dish and set aside
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Mix the remaining dry ingredients and set aside. (flour, quinoa flour, spices, baking soda, brewers yeast and salt). I grind regular quinoa in my coffee grinder until fine.
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Cream the sugars and butter. After they are well combined and soft add the flax seed mixture, egg and vanilla. Beat well.
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Fold in the dry ingredients being careful not to over mix.
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Add the chocolate chips and oats. Fold gently until well distributed.
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Using a tablespoon scoop the batter onto a cookie sheet and use fingers flatten and shape. I find that, with the flax seed mixture replacing some of the butter, the cookies tend to crumble if not well formed before cooking. Cook for 10-12 minutes until edges are golden brown. My mom has always used a brown paper bag ( cut so that it is a long sheet) as a cooling rack. This is nice because it absorbs some of the grease ;).
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