Calling all breastfeeding mamas! Are you craving a tasty treat that not only satisfies your sweet tooth but also supports your milk production? Look no further than these irresistible Maple Pecan Lactation Cookies! Packed with nutrient-rich ingredients and bursting with maple-pecan flavor, these gluten-free cookies are about to become your new secret weapon in the world of motherhood. Whether you're a new mom looking for a delicious energy boost or simply someone who loves amazing cookies, this recipe is your golden ticket to snack heaven!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1 cup rolled oats
- 1/2 cup pecans, chopped
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the almond flour, rolled oats, chopped pecans, baking soda, and salt. Stir the dry ingredients together until they are well mixed.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until fully combined and smooth.
- Pour the wet mixture into the bowl with the dry ingredients. Mix everything together using a spatula or wooden spoon until a dough forms. Ensure all the dry ingredients are fully incorporated.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading during baking.
- Once all the dough is on the baking sheet, gently flatten each cookie with the back of a fork or your fingers to achieve your desired thickness.
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until they are lightly golden around the edges. Keep an eye on them to avoid over-baking.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cookies are completely cool, enjoy them as a healthy snack or treat, knowing they are gluten-free and packed with nourishing ingredients!
Tips
- Use fresh, high-quality ingredients to maximize both flavor and potential lactation-supporting benefits.
- Make sure your coconut oil is fully melted but not hot when mixing with other wet ingredients.
- Don't overmix the dough - just combine until ingredients are incorporated to keep cookies tender.
- For consistent cookie size, use a cookie scoop or tablespoon to measure out dough.
- Allow cookies to cool completely before storing to maintain their crisp texture.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to a month.
- For an extra nutritional boost, consider adding a tablespoon of brewer's yeast or ground flaxseed to the dry ingredients.
- If you prefer a crunchier cookie, flatten them a bit more before baking.
- Let cookies rest on the baking sheet for a few minutes after baking to help them set properly.
Nutrition Facts
Calories: 165kcal
Carbohydrates: 12g
Protein: 3g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 0mg
