As I mentioned in my last post, I’ve decided not to go back to work, at least for now. Before Theo was born, I wasn’t sure if I would want to still want to work on projects part-time, or if i would want to be a full-time mama. I’m not really surprised that I love it–the day-to-day rhythm of nursing, rocking, holding, playing, tickling, giggle-inducing, soothing and snuggling. It’s such a blessing to be able to make the choice to devote my days to Theo, and I don’t take it for granted for a second. Thank you, my dear Elie.
Since I’m taking time off, I won’t be posting articles to Nourish, so you might see a little more nutrition-related recipes and information here. McKenzie has some exciting things on the horizon for her, and in our life she’s just transitioning from best friend and business partner to best friend and Aunt McKenzie to Theo. The friend part doesn’t change, since the best part about Nourish has always been our friendship. And I feel incredibly lucky to have worked with amazing, wonderful clients I like and admire, and those friendships continue on as well.
A friend asked me the other day if I was still cooking. We’re certainly not throwing as many dinner parties as we used to, but I’m back to making dinner every night and sometimes the occasionally pancake breakfast. And cookies, because that sweet tooth i developed during my pregnancy seems to have stuck around.
These Granola Breakfast Cookies are always in my cookie jar. Cookies don’t sound like a very healthy breakfast, do they? But these are less sweet than most granola bars and chockfull of good ingredients–whole grains, flaxseed, dried fruit and nuts. It’s like a bowl of granola in hand-held form.
They are adapted from a recipe my doula gave me, for lactation cookies. I tweaked the recipe a bit, and my sweet Mom made me dozens of these cookies in the first few weeks after Theo was born. When you’re hungry all the time, struggling with nursing, and have no time to cook, you need easy-to-eat, one-handed foods. A couple of these cookies with a cup of coffee counts as breakfast in my book, and has, for many a morning.
Yes, they are technically lactation cookies. But they won’t cause strange side-effects for the males in your life. They’re not-too-sweet, soft and chewy cookies. I think they are delicious.
You can make these cookies using either butter or coconut oil. They’re great either way, and I actually might prefer the coconut oil version. I’ve temporarily given up dairy, because Theo seemed to be spitting up more than normal and having some issues with gas. I’ve been off of dairy for almost three weeks, and I think it might be a bit better? I’m not sure. I keep thinking of this article.
Life with Theo continues to be so sweet. Thank you for following along with us on this journey, and for all of the love and support we receive. We greatly appreciate it. xoxo
- 1 cup coconut oil (or 2 sticks butter, softened)
- 1 cup light brown sugar, lightly packed
- 2 tablespoons flax seed meal
- 4 tablespoons water
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 1 1/2 teaspoons sea salt
- 1 teaspoon baking soda
- 4 tablespoons brewer's yeast
- 3 cups old fashioned oats
- 1 cup currants
- 1 cup unsweetened flaked coconut
- 1 cup slivered almonds
- Preheat oven to 350.
- Combine flax seed meal with 1/4 cup of water in a small bowl. Set aside.
- Place butter and sugar in large bowl and cream together until light and fluffy. Add the flax and water mixture (it will be very gelatinous) and mix well. Add in eggs one at a time, mixing well. Lastly, add vanilla.
- In a medium bowl, mix flour, sea salt, baking soda and brewer's yeast.
- Add the flour mixture to the butter/sugar mixture, mixing until just combined.
- Add in oats, currants, coconut flakes and almonds, stirring just until all of the ingredients are dispersed throughout the dough. Be sure not to overmix - this causes tough cookies!
- Scoop heaping tablespoons of the dough onto a cookie sheet. Bake for 12 - 13 minutes, or until the middle is just starting to set. Let cool slightly before removing them to a baking rack to cool completely.
- I like to freeze some of the cookie dough for later. I line baking sheets with parchment paper and then scoop the dough onto the parchment paper. Place the baking sheets in the freezer and let the cookie dough freeze completely, 1 - 2 hours. When they are completely frozen, I put all of the frozen dough balls in a plastic zipper bag and store it in the freezer. When I want a cookie (or two!), I just bake the cookies straight from frozen, about 15 minutes.