The first time I made "galactologue" cookies, I had no idea that's what they were. My baby was a couple weeks old, and I craved nutty cookies with flax seed. A later version featured oats. About a week after polishing them off, it seemed like I never had enough milk. When I looked at what foods boost and diminish supply, I realized I had been making lactation cookies! My first cookies were gluten-free but chock full of nuts. I wanted to make these for someone and eventually others who can't eat or don't like what was a nut macaroon. Enter coconut, which I love, especially with oats. Most recipes have chocolate, but I leave them out since it can make many babies fussy. Oats don't contain gluten, or enough to bother me. But if you cannot tolerate any gluten, as in a celiac disease diagnosis, purchase certified gluten-free rolled oats. Also, this recipe can be "veganized" by using melted coconut oil and/or full-fat margarine and egg replacer.
OATMEAL-CRANBERRY LACTATION AKA GALACTIC COOKIES
Makes about 45 cookies the size of ginger snaps
7 ounces (1/2 a large bag, about 2 1/2 cups) sweetened coconut flakes
Makes about 45 cookies the size of ginger snaps
7 ounces (1/2 a large bag, about 2 1/2 cups) sweetened coconut flakes
1 stick melted butter, cooled
1 cup firmly packed brown sugar
4 tablespoons water
1/3 cup flax seed
1 cup firmly packed brown sugar
4 tablespoons water
1/3 cup flax seed
1 egg
1 teaspoon vanilla
1 teaspoon ground fennel, if available (at some health food stores)
1/2 teaspoon dried ground ginger
1/2 teaspoon cinnamon
Dash orange zest, dried ground orange peel or other orange flavor, if available
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon ground fennel, if available (at some health food stores)
1/2 teaspoon dried ground ginger
1/2 teaspoon cinnamon
Dash orange zest, dried ground orange peel or other orange flavor, if available
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup Craisins
3 cups rolled oats, which should not be "quick" or instant oats. I have seen steel-cut oats used but don't know if all steel-cut oats can be used
3 cups rolled oats, which should not be "quick" or instant oats. I have seen steel-cut oats used but don't know if all steel-cut oats can be used
Preheat oven to 325 degrees F.
Mix the flax seed meal and water in a cereal bowl and let sit for 3-5 minutes.
Using a food processor, pulse the coconut into very small pieces, the size of flax seeds or strawberry seeds is good. A smooth paste consistency is fine.
Add melted butter, sugar, and brown sugar to food processor and mix well.
Add egg and mix well.
Add flaxseed mix and vanilla, beat well.
Add spices, baking soda/powder and salt to coconut/butter mix, still using the food processor. Mix well.
Empty food processor contents into a large bowl. Stir in oats and Craisins. I like to add in a third of the oats and Craisins to the butter mixture, pulsing on and off until some of the Craisins are cut in smaller pieces. I don't think it's necessary but I think it helps with structure and chewiness of the cookie.
Using a 1-inch diameter scoop, scoop onto silicone or parchment-lined baking sheet. Press down gently on each scooped ball.
Bake for 15 to 17 minutes, removing from oven after the outer cookies start turning light golden brown, a little shiny and soft in center.
Let set for a couple minutes then remove from tray.
Enjoy!
Mix the flax seed meal and water in a cereal bowl and let sit for 3-5 minutes.
Using a food processor, pulse the coconut into very small pieces, the size of flax seeds or strawberry seeds is good. A smooth paste consistency is fine.
Add melted butter, sugar, and brown sugar to food processor and mix well.
Add egg and mix well.
Add flaxseed mix and vanilla, beat well.
Add spices, baking soda/powder and salt to coconut/butter mix, still using the food processor. Mix well.
Empty food processor contents into a large bowl. Stir in oats and Craisins. I like to add in a third of the oats and Craisins to the butter mixture, pulsing on and off until some of the Craisins are cut in smaller pieces. I don't think it's necessary but I think it helps with structure and chewiness of the cookie.
Using a 1-inch diameter scoop, scoop onto silicone or parchment-lined baking sheet. Press down gently on each scooped ball.
Bake for 15 to 17 minutes, removing from oven after the outer cookies start turning light golden brown, a little shiny and soft in center.
Let set for a couple minutes then remove from tray.
Enjoy!
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