I prep you eat

I call these Scookies and I created this healthy recipe that’s a cross between and cookie + scone. Perfect for breakfast/morning fuel. Good enough to sub for a dessert. A mildly sweet and semi soft little puck of nom nom.

Post 2020, pregnancy and the holidays I’m trying and succeeding to remove my longing for sugary, baked goodies. 

Aligning with my “cooking in quarantine” mantra of keeping it simple and delivering on nutrition density. 

I included several ingredients that boost milk production for nursing mothers and offer added nutrients for the whole family.

SCOOKIES

a.k.a Lactation Cookies

Recipe makes about 30 little pucks.

3 Tbsp Flax Meal

1/3 C water

—> combine and let thicken 5 mins.

1 C softened coconut oil * or butter for a more indulgent cookie.

1 C brown sugar

1/2 C granulated sugar

—>beat 2 mins in stand mixer (or in a large bowl and lots of elbow grease)

2 eggs

1 tbsp vanilla extract

2 tsp baking soda

1 tsp salt 

1/4 C nutritional yeast

—>add in to mixer while beating on medium/low

2 C all purpose flour

2.5 C oats

—> add in slowly

scant 1/4 cup crunchy nut butter 

1/2 C pumpkin seeds

1.5 C dark chocolate chips

1/2 C dried cranberries

—> stir in at the end

It will stiffen as it chills, bring to room temp before scooping to bake.

Scoop into 2 inch balls and place on lined cookie sheet.

Bake at 350 F for 7-11 mins rotating the pan once, and pulling out when they are lightly golden on the bottom and still soft to touch. Do not over bake or they wont stay soft & will be more biscotti.