Archive for March, 2019

Lactation Cookies


1 cup self raising wholemeal flour

1/2 cup virgin coconut oil (or unsalted butter)

1/2 cup raw sugar

2 tablespoons chia seeds or flaxseeds (soaked in 3 tablespoons of hot water)

1 egg

1 tablespoon vanilla paste (optional, for flavour)

2 tablespoons of brewers yeast

1/2 teaspoon salt

1 & 1/2 cups oats – for Anzac style use oats, for a smooth biscuit use oatmeal (pure)

OPTIONAL: 1/2 cup of your favourite biscuit ingredients for flavour

currants and coconut

Milk and dark chocolate drops

Dried cranberries and almonds

Dates and pecans

Dried apricots and macadamia and coconut

Freeze dried raspberries and white chocolate


In a large mixing bowl, cream the butter and sugar, then add the egg and vanilla. Mix well.

In a separate bowl, combine the chia/flaxseed and water, let them sit for a few minutes before adding to mix.

Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.

Stir in the oats and your additional ingredients.

Using a dessert spoon or spring loaded ice cream scoop, scoop the mixture into your hand and roll it into a ball.

Place the biscuits onto a lightly greased or lined baking tray. Flatten them a little with your fingers or a spatula. If you like a soft centre, don’t squash them down too much.

Bake the lactation cookies for around 10-12 minutes, depending on how well cooked or crunchy you like your biscuits.

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