We started with a post called Katrina’s no bake Lactation Cookies. There was some confusion with this recipe because my photos of the cookies I made were much different from the images Katrina supplied us with. I had some complaints that the cookies were not turning out like the photos. I want to apologize for this & not being more clear as to why there was such a difference.
When I was making Katrina’s cookies, I didn’t have enough oats, nor did I have the same oats Katrina was using. I had to toss my cookies directly in the freezer and keep them there in order for them to stay solid. They soften up enough to eat with a spoon when I de-thaw them.
So, with that being said, here is the recipe I used & we can title them freezer cookies because that’s where they will need to stay if you want them to look like the images! 😉
For more solid, cookie textured versions, check out Katrina’s recipes on our first post.
Below I will share the recipe with what I used. I had to work with what I had on hand which wasn’t exactly what Katrina was calling for.
Note: This version needs to stay in the freezer or they will melt.
- 1/2 cup of milk of choice (Regular, Coconut, Almond, Soy, Etc.)
- 1/2 cup Coconut Oil
- 1 1/2 cups sugar (I used whole brown but raw cane would probably be better)
- 1/4 cup of raw cocoa powder
- 2 cups Instant Organic Oatmeal (you can add more for a thicker consistancy.)
- 1 cup smooth Organic Peanut Butter (I used Earth Balance Creamy Coconut Peanut Butter)
- 1 tablespoon of Organic Vanilla Extract
- Large pinch of salt (I used ground Himalayan Pink Salt)
Additional add-ins: flax seeds, brewer’s yeast or fenugreek for extra boosting properties. See the original post for Katrina’s version including flax & chia seeds.
Line cookie sheet with parchment paper. Or Use a silicone mold.
Bring the sugar, milk, coconut oil and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute.
Remove from the heat.
Add the oats, peanut butter, vanilla and salt, and stir to combine.
Spoon onto parchment or into mold, let cool for 10-20 mins and put the tray directly into freezer.
Once the cookies are solid you can pop them out of the mold or off of the parchment paper, place in an airtight freezer safe zip-seal bag & store in freezer.
Pop one or two out and enjoy. I usually toss one in a bowl and let it de-thaw a bit and eat it with a spoon but you can absolutely eat from frozen as well.
I also like to mix them with yogurt & bananas. Or frozen yogurt! 🙂
Store in zipper seal, freezer safe baggies, in the freezer.
Happy Lactating! 😉