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Saturday, October 6, 2012

milkin' cookies

My friend, Lindsay B, is a doula -- a woman's advocate, especially in situations where women need extra encouragement from another woman, such as during labor. Such an amazing lady. She has all kinds of tricks and tips up her sleeve. When my son was born, she sweetly brought me and my husband dinner, along with a special new-mama bag of goodies for me. Boobie rice bags for heating or cooling the breasts (I used them all the time for a while!), honey sticks, a little book of helpful ideas for communicating with growing baby, and a tub of the most amazing lactation cookies I have tasted yet. I have tried a few recipes since then and just not found anything to match hers.

Lindsay gave me permission to post her "Milkin' Cookies" recipe here, to share with you all. I hope you try them and love them as much as I do! Also, go check out her blogspot. She has a lot to offer, and if you want to find out more about what a doula does, definitely stop by there!

http://sweettransitions.blogspot.com/

Nursing Cookies Recipe
1 1/2 cups butter (or coconut oil if you are dairy free)
1 1/3 cups brown sugar (or 1 3/4 tsp stevia instead of the brown and white sugar, for sugar free)
2/3 cups white sugar (see above for sugar free)
2 eggs (or 3 tsp egg replacer mixed with 4 TB water for egg free)
2 tsp pure vanilla ~OR~ almond extract
3 cups flour (or 3 cups rice flour for gluten free)
2 tsp baking powder
1/2 tsp baking soda
2 cups oats (for gluten free make sure it is certified GF)
1 cup chopped almonds
1 cup of dried fruit
1 cup of chocolate chips (optional)
Melt butter and place in large mixing bowl. Stir in sugars, add eggs and vanilla and mix thoroughly. In a separate bowl, stir together flour, baking powder and baking soda. Blend together wet and dry ingredients until moistened. Add oats, nuts, fruit and chocolate chips and stir. Drop by spoonful onto greased cookie sheets and bake at 350 F for approximately for 15 minutes. Cool on cookie sheet for 5 minutes and cooling rack for 20 minutes more. Makes 2 dozen large, 3 dozen smaller cookies.

I find that this recipe is more crumbly when both gluten-free and sugar-free, but still delicious! I also had better results when gently shaping and flattening the cookies on the sheets, rather than just dropping spoonfuls. Give it a try and let me know what you think!

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