Postpartum Power Cookies

These cookies are a brilliant excuse to eat biscuits, but in the best possible way!

Packed with nourishing ingredients to support breastfeeding mums, including brewer’s yeast, oats, flaxseed, and dark chocolate. The best part? You can whip up a batch and freeze the raw cookie dough, so you’re never more than 15 minutes away from a freshly baked, delicious treat—perfect for those moments when you need a quick pick-me-up. Trust us, you’ll be glad you did!

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup plain flour
• 3 tablespoons brewers yeast
• 2 tablespoons ground flaxseed
• 1/4 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 1/4 teaspoon ground cinnamon
• pinch of salt
• 6 tablespoons unsalted butter
• 2 tablespoons coconut oil
• 3/4 cup coconut sugar
• 2 medium eggs 
• 1 teaspoon vanilla extract
• 3/4 cup dark chocolate chips/chunks

Method

Preheat your oven to 180°C (fan 160°C/gas mark 4).

In a large bowl, whisk together the oats, flour, brewer’s yeast, flaxseed, baking powder, bicarbonate of soda, cinnamon, and salt.

Beat the butter and coconut oil in a separate bowl with an electric mixer,  until creamy. Add the sugar and continue beating on medium to high speed until light and fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed.

Add the eggs one at a time, beating until well combined, around 2 to 3 minutes. Stir in the vanilla extract and mix again until fully incorporated.

Gradually add the dry ingredients, beating on low speed, or switch to use a wooden spoon,  until just combined. Fold in the chocolate chips , making sure that they are evenly distributed.

Using a spoon or an ice cream scoop, portion the dough into 2.5cm (1-inch) rounds and place them on a baking tray lined with baking paper, spacing them about 5cm (2 inches) apart.

Bake for 10 to 14 minutes, or until the bottoms are just golden. Keep an eye on them, as they will brown quickly due to the coconut sugar

Allow the cookies to cool completely on the tray before storing them in an airtight container.

These cookies are perfect as an afternoon pick me up with a cup of our Milk's Up breastfeeding support tea, or as a delicious evening treat, with a mug of our Go With The Flow lactation support hot chocolate.

*Notes

These will keep in an airtight container for up to a week.

If freezing, you can do this when portioning the dough:

Freeze individual raw cookies on a small baking sheet, and then transfer to a freezer bag once fully frozen. You can also bake from frozen, just add an extra couple of minutes to your baking time. 

They are also great baked individually in an airfryer . Use the bake setting, or follow manufacturers instructions.