New mama energy cookies (gluten free & vegan)

August 4, 2021

by Olivia Ward, C.H.N.C. (livnourished.com)

cookies for all, but new mamas especially

Whether you’re a new mama or just here for the cookie recipe (trust me I love cookies just as much as you), this recipe is for you! I made these cookies with new mamas in mind. The female body goes through a lot in the early stages of welcoming a baby into the world. The love and nutrients in these cookies can go a long way in supporting the nutritional and postpartum recovery of a sleep deprivation, nursing, busy mama.

I have made these cookies a few times now for expecting friends and family and they were greatly appreciated. I can not even image the energy it takes to raise and care for a small human. My favourite way to support a new mama is by providing her with nourishing freezer meals and snacks. I feel honoured to help support her body with nutrients during such a precious time. The New Mama Energy Cookies are the best gift to provide to the new mamas or any tired, busy mama or being in your life.

supporting the nutritional needs of a new mama

The healthy fats, protein, non-refined carbohydrates and fibre in the New Mama Energy Cookies help to support new mamas, especially after birth and during breastfeeding. Flax seeds, chia seeds and pumpkin seeds offer essential fatty acids that are important for breastmilk supply and quality. These fats are also important for reducing inflammation postpartum and nourishing baby’s brain via breast milk. Oats are a great source of soluble fibre to help with bowel movements, B vitamins for energy and non-refined carbohydrates for extra nutrition and energy. Almond butter is a good source of healthy fats and calcium to support mama’s milk and recovery. Protein from the nuts and seeds in these cookies also supports wound recovery and postpartum healing. And chocolate, well that’s to add a pinch of bliss! These cookies are also gluten free, dairy free and vegan.

double batch & freeze

Whether you are making these for yourself or a friend, make a double batch and freeze. Make into care packages, gifts or snack packs. They freeze so well and are actually best when eaten from frozen.

New Mama Energy Cookies
Gluten free and vegan cookies made with new mamas in mind, to support postpartum recovery, nutritional needs and lacatation while nourishing a little baby.
 Course Snack
 Keyword almond butter, applesauce, chia seeds, chocolate chips, coconut sugar, coconut oil, cookies, flaxseed, oats, raisins
 Prep Time 10 minutes
 Cook Time 15 minutes
 Servings 12
Ingredients
Wet Ingredients
  • 2 tbsp flax seeds, ground
  • 1/2 tbsp chia seeds, ground
  • 1/2 cup water
  • 1/2 cup almond butter or cashew butter (Can also substitute for nut-free butter such as Wow Butter or Sunbutter)
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened apple sauce
  • 1/2 tbsp vanilla extract
Dry Ingredients
  • 2.5 cups gluten free rolled oats
  • 1/2 tbsp cinnamon
  • 1/4 + 1/8 tsp unrefined salt
  • 1/4 + 1/8 tsp baking soda
  • 1/2 cup raisins
  • 1/4 cup dark chocolate chips (look for dairy free, I like the Enjoy Life chocolate chips)
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup raw pumpkin seeds
Instructions
  1. Preheat oven to 350°F. Line one large cookie sheet with parchment paper.
  2. Grind flax and chia seeds in a coffee grinder or Vitamix. Mix ground flax seed and chia seed with water and let sit while preparing other ingredients.
  3. In a large glass bowl, melt coconut oil on low in microwave or in saucepan over low heat. Once melted, stir in apple sauce, butter of choice, coconut sugar and vanilla.
  4. Combine all dry ingredients into a separate large mixing bowl and mix together.
  5. Add gelled flax/chia mixture into wet ingredients and mix together.
  6. Pour half of dry ingredients into wet ingredients and mix together. Add remaining of dry ingredients to wet and mix until uniform.
  7. Using an ice cream scoop (preferably spring-loaded release), scoop batter into a firm ball and place on lined baking sheet. Press cookies down to a ½”thickness with the back of a fork. You may need to use the fork to shape the cookie around the edges. You want them to be fairly thick.
  8. Bake for 15 minutes, until slightly golden on top. Makes 12 cookies.
  9. Once cooled transfer to an airtight container and freeze. Eat from frozen or chilled as they hold together best when cold.

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