Recipe Card
Signature Oat & Flax Seed Cookie
Yield: 8 Cookies
1-2 Cookies Per Snack
Ingredients
| Quantity | Ingredients |
|---|---|
| 1 cup | Old-fashioned rolled oats |
| ½ cup | Oat flour |
| 1 tbsp + 2 tsp | Brewers yeast |
| 1 tbsp | Ground flaxseed |
| ⅛ tsp | Baking powder |
| ⅛ tsp | Baking soda |
| ⅛ tsp | Ground cinnamon |
| Small pinch | Salt |
| 5 tbsp | Organic virgin coconut oil, melted |
| 2 tbsp | Coconut sugar |
| 3 Medjool dates | Pitted & blended into a paste |
| 1 Medium | Egg |
| ¾ tsp | Vanilla extract |
| ½ cup | Dark chocolate chips/chunks |
| 2 tbsp | Unsweetened flaked coconut |
| 1 tbsp | Pumpkin seeds |
| 1 tbsp | Sunflower seeds |
| 1–2 tsp | Tahini or sunflower seed butter |
Instructions
- Preheat oven to 175°C (350°F) and line a tray with baking paper.
- In a bowl, combine oats, oat flour, brewers yeast, flaxseed, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk melted coconut oil, coconut sugar, blended dates, egg, vanilla, and tahini or sunflower seed butter.
- Fold wet ingredients into dry ingredients until combined.
- Stir through chocolate chips, coconut, pumpkin seeds, and sunflower seeds.
- Scoop into 8 cookies and place onto tray.
- Bake for 10–12 minutes until lightly golden.
- Allow to cool slightly before serving.
Why it Supports Breastfeeding 💚
These nourishing cookies contain oats, flaxseed, and brewers yeast — ingredients traditionally associated with lactation support — while providing comforting energy, fibre, and healthy fats to support postpartum recovery and breastfeeding wellness.
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