These Mommy’s 3am Cookies are the answer to your every cookie need: they’re secretly healthy, packed with nutrients and a perfect snack for mom at 3am while she’s nursing…or anytime…or for the whole family! These are seriously a problem solver cookie.
These cookies could also be called:
Crazy Delicious Healthy Oatmeal Chocolate Chip Cookies
Quinoa Oatmeal Chocolate Chip Cookies
Mommy’s Travel Snack Cookies
Mommy’s Sanity-Saving Cookies
Cookies The Kiddos Can Eat
Mommy Snuck Quinoa Into Daddy’s Diet Cookies
You see where I’m going with this, right? Basically, these cookies are packed with nutrition while still tasting like cookies. Everyone in the family can enjoy them, but we all know that you mamas of the early morning will be enjoying them the most.
I was really hesitant to make an outright lactation cookie. First of all, even as a nursing mom, that name really turns me off. But also because then that really makes everyone else feel like they can’t eat them too!
But here’s my solution: pack a cookie with everything I need in a lactation cookie while making them appealing to my whole gang. Plus, I didn’t use brewers yeast, so I think the hard core LC cookie bakers would hunt me down if I called them that. BUT they are filled with everything else you need: protein, oats, healthy grains, coconut oil, flax…and sanity-saving dark chocolate.
Ok now look at the ingredient list for a hot second…it’s long, right? Here’s the KEY: don’t sweat the small stuff. What I mean by that is, if you don’t have hemp hearts, forget about them. No flax? No sweat. Just move on. Seriously, you are making a cookie that you can snack on at 3 am while you’re feeding your baby, so don’t make it even harder on yourself.
Now doesn’t that sound easy? What’s better, they’re a one-bowl and done cookie. Just throw everything in, scoop um up and bake them. I love baking a batch for travel snacks too, so we all have something hearty and delicious to eat before we get so hangry and do something we will regret.
I just gave you permission to eat cookies at 3am, feed cookies to your kids and pack cookies as travel snacks. What are you waiting for, let’s make a batch together!
- ½ cup brown rice flour
- ½ cup gluten free quick oats
- ½ cup cooked quinoa
- 2 Tbs. tapioca starch (or corn/potato starch)
- ½ tsp. baking powder
- ½ tsp. Kosher salt
- ½ tsp. cinnamon
- 1 Tbs. almond meal
- 2 Tbs. hemp hearts
- 1 tsp. flaxseed meal
- 4 Tbs grassfed unsalted butter, melted
- 2 Tbs. coconut oil, melted
- 1/3 cup sorghum*
- 1 large egg
- ½ cup chocolate chips**
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
- In a mixing bowl, combine all of the dry ingredients and whisk together. Next, whisk in all of the wet ingredients (make sure your butter/oil are cool or they will cook your eggs). Stir in chocolate chips.
- Use a cookie scoop to scoop cookies onto your prepared baking sheets. Use your fingers to flatten the tops of the cookies (they won’t spread much during baking so this is giving them more of a “cookie” look).
- Bake for 15 minutes, or until golden brown. Let cool on a wire rack before moving the cookies directly to the rack to finish cooling. Eat, enjoy!
- *If you don’t have sorghum, you can substitute maple syrup or honey. Just make sure babies under 1 year of age aren’t eating the cookies if you use honey.
- **If you don’t want chocolate chips or plan on little kiddos eating them, feel free to substitute dried fruit or chopped nuts…or both!
- Cookies can be kept in an air-tight container on the counter for 3 days or in the fridge for a week.