Vegan Goji and Molasses Lactation Cookies by Robyn Birkin
Vegan Goji and Molasses Lactation Cookies
These cookies are a new age, vegan take on an old classic recipe. I make these all the time at home for a quick snack and the combination of molasses, coconut oil, linseed meal and oats is great for my supply!
1/3 cup goji berries
1.5 cups oats
½ cup coconut sugar
1 cup plain whole wheat flour
½ cup desiccated coconut
1/3 cup linseed meal
1 teaspoon baking powder
½ cup coconut oil
1/3 cup molasses
Place the goji berries in boiling water and leave for approximately 10 minutes to allow them to soak up some moisture and soften.
Preheat your oven to 350°F (180°C) and grease a baking tray.
Combine the oats, coconut sugar, whole wheat flour, coconut, linseed meal and baking powder in a bowl and mix.
On a low heat, place the coconut oil and molasses in a saucepan and warm until liquid.
Place into the bowl with the oat mixture.
Drain the goji berries and add to the bowl and stir until combined.
Spoon into small balls, place on the oven tray and flatten with your hands.
Cook in the oven for approximately 25 minutes or until golden brown.
Store in an air tight container for up to 3-5 days.
Robyn Birkin is a author, fertility warrior and zen mama who lives in Perth, Western Australia with her husband and daughter, Chloe, a gorgeous result of IVF treatments. She has recently shared an honest and raw account of her journey with infertility, IVF and miscarriage in her book, Screw Infertility! When she is not trying to stop her daughter, Chloe, writing on walls and trying to give the cat a nervous breakdown, she writes stories for fertility warriors, life lovers and vegan babes on her blog, Modern Day Missus. She is a lover of veggies, surfie dudes and sunshine, and is in the juice (over smoothies) camp.