If you are a nursing mom, you know how important your own nutrition is for your baby. This recipe is great for mothers who are breastfeeding. It helps to keep your milk supply up or increase your milk supply. Use more brewers yeast and oatmeal if you are wanting to increase your milk supply. You can use more chocolate chips if you like or any kind of chips or even raisins.
• 1 cup gluten-free flour blend
• 1/2 cup quinoa flour
• 1 3/4 cups whole oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup flax seed meal
• 3 tablespoons Brewer’s yeast
• 1 teaspoon cinnamon
• 1/2 cup sugar (I use demerara sugar, which is unrefined, has a large grain, and is a pale to golden yellow color.)
• 1/3 cup water
• 1/3 cup coconut milk
• 3/4 cup pumpkin seed butter
• 1/2 cup butter (I use a vegan and gluten-free brand such as Earth Balance.)
• 1/4 cup molasses
• 1 tablespoon vanilla
• 2 cups chocolate chips
Preheat oven to 350.
Mix all dry ingredients (gluten-free flour blend, quinoa flour, whole oats, baking soda, salt, sugar, Brewer's yeast, flaxseed meal, and cinnamon) together in a standard mixer.
Combine water, coconut milk, pumpkin seed butter, molasses, butter, and vanilla.
Slowly add to the dry ingredients. Mix thoroughly.
Fold in chocolate chips.
Spoon cookie dough onto a parchment paper-lined cookie sheet.
Bake for 12 minutes. Yields 24 cookies.
submitted on the discussion boards at momstown Milton
Original source- Jayda Siggers, New Beginnings Magazine