These cookies are a delicious and healthy option for the breastfeeding mother who may need a vegan or gluten-free alternative to traditional lactation cookies. Using organic and natural ingredients would be in line with the spirit of this recipe.
Ingredients
- 1 (15 ounce) can garbanzo beans, drained
- 1/2 cup peanut butter
- 1/4 cup packed brown sugar replacement (such as Splenda® Brown Sugar Blend)
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1/2 cup chocolate chips (optional)
- 1/2 cup gluten-free rolled oats
- 1 tablespoon ground flaxseed meal
- 1 tablespoon brewer’s yeast
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Blend garbanzo beans in a food processor until chopped into very small pieces; transfer to a large bowl and add peanut butter, brown sugar, vanilla extract, and salt. Stir mixture until ingredients are incorporated into a dough-like substance. Fold chocolate chips, oats, flaxseed meal, and brewer’s yeast into the bean mixture.
- Drop rounded spoonfuls of the ‘dough’ onto prepared sheet. Flatten cookies somewhat with the back of a spoon.
- Bake in preheated oven until browned, about 20 minutes.