Another healthy vegan treat! I’m focusing on nourishing foods for my body right now as I approach the end of pregnancy and make plans help my body recover and nourish another person! I know there are some other key ingredients to “lactation cookies” that some swear by, but instead of buying new stuff, I figure I start with foods I know for sure have health benefits, and improve lactation, like oats and flax! Also I used molasses for its iron boosting properties as I’m aware I will need plenty of iron in the postpartum period too! Plus it’s officially fall time, and time to bust out the pumpkin purée! SO I made these chewy pumpkin-y oatmeal cookies that are delicious and body nourishing!
-1/3 cup pumpkin purée
-1/2 cup peanut butter
-1 tbs flaxmeal+ 3tbs warm water
-1 tbs pumpkin pie spice
-1 pinch salt
-handful of cranberries
-1/4 tsp baking powder
-1.5 cups quick oats
-1/3 cup molasses
Combine all ingredients an drop onto a cookie sheet with a spoon (batter is pretty sticky) and bake at 350 x 10-12 minutes until slight browning around the edges.
Then I drizzled some melted dark chocolate on top because.. why not :D. Enjoy!
These were great, so chewy and chocolatey and easy to just keep eating! Fortunately they are pretty healthy overall with a relatively small amount of sugar and shortening considering how many cookies his recipe yields! Cookies are just so easy to transport and eat without needing a plate or fork, but you can still have your pumpkin taste 🙂 I got the idea for these from CheapLazyVegan, one of my fav vegan youtubers:
1 can pumpkin purée
1.5 cup blend of oat and buckwheat flour
3/4 cup coconut flour
1/2 cup melted vegan shortening
1 cup coconut sugar
2 tsp vanilla
1/2 cup soymilk
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1+ cups choc chips (my fav brand is Guittard)
1tsp each baking soda and powder
1tsp apple cider vinegar
Mix wet ingredients well, then stir in dry ingredients, adding chocolate chips last. Roll into little balls (mine were about gumball sized). This made about 30 little “two bite” cookies, baked at 350 for 15 min. When cookies came out of the oven, I pressed each one down with a fork to flatten and make the chocolate all mushy gushy 🙂 Which is a technical baking term;) Enjoy!!
Simple. Healthy. Vegan. The indulgent part here is the mini chocolate chips, otherwise only whole plant foods! So of course you could make the chips optional or suns for raisins or something, but what can I say? Chocolate.
2 very ripe Bananas
1.5 cups rolled Oats
1/3 cup mini chocolate chips (I like Enjoy Life brand)
Yields about 14
Combine all ingredients in a bowl, mashing banana and oats before adding the chocolate chips, and drop by sooonfuls on lined cookie sheet.
Bake at 350 x 15min.
That is it! Store in sealed container in the fridge, but the texture is best when fresh.
Yum, finally getting around to posting this, because when is pumpkin not perfect, especially with chocolate 🙂
4 oz canned pumpkin
2 very ripe banana
4 medjool dates, pitted
Cinnamon, 2tsp to taste
Pumpkin pie spice, 1/4 tsp
1.5 cups oat flour
1/4 cup flaxmeal
1/2 tsp each baking soda and baking powder
1 tbs vanilla
Blend all ingredients together.
Stir in chocolate chips/chunks to taste, even better with orange coconut chocolate, recipe Here.
Dust with some cinnamon on top.
Bake 45 minutes at 350F in large rectangular cake pan.
Let cool, slice and enjoy!
Without any added fat or sugar, these are the creamiest, most comforting dessert/breakfast oats! One what to motivate you to get out of bed!
-2/3 cup rolled oats
-2/3 cup unsweetened soy milk
-1 tbs cocoa powder
-1/2 tbs pb2 (powdered peanut butter)
-1/2 banana chopped
-1tbs seeds of choice (hemp/flax/chia)
Combine first 4 ingredients in large microwave safe bowl and heat for 1 min then 30 seconds. The. Top with seeds, banana and enjoy!