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Healthified Oatmeal Raisin Cookies

By Sara McGlothlin

I am currently breastfeeding, so incorporating more whole grains into my diet is on the forefront of my mind. Foods such as rolled oats help support milk supply, given they are an oral galactagogue. Studies have shown women who may need to increase milk supply turn to these foods as a natural remedy. Other examples include fenugreek, fennel, and brewer’s yeast. While more research is need to determine whether incorporating these items into your diet actually works, it couldn’t hurt to try.

Bake up a batch of these cookies to have for breakfast, or keep in a container to grab and go while nursing. For a more convenient (i.e. packaged option), try Gratisfied Oat Bars. I personally keep a box by my nursing chair!

Healthified Oatmeal Raisin Cookies

These gluten-free (with a grain-free option) oatmeal raisin cookies offer a satisfyingly, not-super-sweet option to the traditional favorite. They are also dairy-free and baked with low-glycemic sweeteners.
Prep Time 10 mins
Cook Time 12 mins
Chill Time 15 mins
Total Time 37 mins
Course Breakfast, Dessert
Servings 18 cookies

Ingredients
  

  • 2 cups Almond flour or brown rice flour
  • 1 cup Gluten-free rolled oats
  • 1/2 cup Coconut sugar
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon Sea salt
  • 2 Eggs (beaten and at room temperature)
  • 1/4 cup Plus 2 tablespoons coconut oil
  • 1/4 cup Coconut nectar or maple syrup
  • 1 teaspoon Vanilla extract
  • 1/2 cup Raisins

Instructions
 

  • Preheat the oven to 350°F. Line two baking sheets with parchment
    paper.In a large bowl or stand mixer, mix the almond flour or gluten-free
    flour of choice, oats, coconut sugar, cinnamon, baking powder, baking
    soda, and salt. Stir to blend.
  • In a separate bowl, whisk together the eggs, melted coconut oil, coconut
    nectar or maple syrup, and vanilla. Pour the wet ingredients into the
    bowl with the flour and oat mixture. Beat until a dough is formed. Add
    the raisins and beat again. Transfer the dough to the refrigerator and
    chill for 10-15 minutes.
  • Once the dough has chilled, use a cookie scoop or your hands to gather
    about 2 tablespoons of dough and roll into balls of equal size. Place
    them about 2 inches apart on the baking sheet.Bake for 10 to 12 minutes
    until edges have started to turn golden brown.
  • Cookies will be soft to the touch when you take them out of the oven,
    but they will firm as they cool. Allow the cookies to cool on the baking
    sheet, about 30 minutes, before serving.
Keyword Dairy-free, Gluten-free, Grain-free, Nut-free, Soy-free

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