I am constantly cleaning up my meals and snacks. I love making my recipes healthier by simply making more at home, using whole ingredients. I made clean lactation cookies a few weeks ago, which really got me thinking. Who doesn’t love cookie dough? Cookie dough that tastes delicious, is safe to eat, clean, and can boost milk supply for the nursing mom? Sounds too good to be true right? It’s not. I made some wonderful, clean, no bake, lactation cookie balls. They are amazing!
I have made some no bake cookie balls in the past, so I had a general idea of how I was going to execute. I used trial and error, and finally found the perfect combination of honey and peanut butter that held the cookie ball together without being sticky or crumbly. I always mix the honey and peanut butter first to get a good consistency started. As I add other ingredients, I made sure the mixture stays moist by adding some vanilla.
First, I put 4 Tablespoons of warm water into a small bowl, then I stir in 2 Tablespoons of flax. Then I get started on the rest of the recipe. I use one cup of peanut butter. I like creamy. Then, half a cup of honey. Raw is good, but any will work. I didn’t have raw honey on hand, so I used regular honey. Mix well. Sometimes it helps to heat the mixture a little prior to mixing. I haven’t had to heat it for this recipe though.
After the honey and peanut butter is mixed, I add one heaping tablespoon of brewers yeast. If you are not nursing, you can just leave that out. Add a scoop of protein powder instead! I added protein powder one of my batches just to see. Since I kept the brewers yeast in, I just added a little extra vanilla to accommodate the extra dry ingredient.
After the honey, peanut butter, and brewers yeast, I add the vanilla. Remember a little extra if you add some protein powder. Then I stir in just 1/3 cup of my “topping”. I used craisins for this batch. You can easily use regular raisins, or even chocolate chips. Yum. Then I stir in two cups of steel cut oats. I roll 24 dough balls from my batter and refrigerate one hour. Then I put them in a ziplock bag and keep them stored in the refrigerator, easily accessible for a mid day snack, or an emergency supply boost.
This recipe makes two dozen cookie dough balls. And they last for quite a while in the refrigerator. You can also freeze these. Just put them in the refrigerator to thaw for a few hours before eating them. Try some and rate my recipe!
- 1 C Peanut Butter
- 1/2 C Honey
- 1 T Brewers Yeast (For Supply)
- 1 T Vanilla Extract
- 4 T Warm Water
- 2 T Flax (For Supply)
- 1/3 C Craisins
- 2 C Oats
- Optional: One Scoop Protein Powder, add 1 T Vanilla Extract (I use sugar free protein powder)
- In a Small Bowl, Combine 2 T Flax Seed with 4 T Warm Water
- In a Large Bowl, Stir Together Peanut Butter & Honey
- Add Brewers Yeast
- Add Flax/Water Mix (it should gel up before adding)
- Stir the Mixture Well
- Add Craisins (or raisins, chips, dates, or whatever you like for cookie toppings)
- Add Oats
- 1 added protein powder and vanilla at this point when I made batches using protein powder
- Roll 24 Balls
- Refrigerate for One Hour