These cookies are so delicious and healthy for you, too. I found this recipe by Kathleen Major when I was searching for some lactation cookies to help Leah through a growth spurt. I changed a few things, and this is what I came up with.
1 ½ C flour
1 t baking soda
1 t cinnamon
1 t salt
¾ C peanut butter
½ C butter, softened
1 C honey
2 t vanilla
3 T brewer’s yeast
1 C flax
1/3 C water
2 large eggs
2 C craisins
1 3/4 C oats
Preheat oven to 350°F. Combine flour, baking soda, cinnamon and salt in a bowl. In a large bowl, beat peanut butter, butter, honey, vanilla, brewer’s yeast, flax and water until creamy. Mix in eggs. Gradually beat in flour mixture. Mix in craisins. Add oatmeal slowly, mixing along the way. Place balls of dough onto greased cookie sheet. Press down each ball lightly with a fork. Bake for about 12 minutes.
The oatmeal provides iron and fiber. The brewer’s yeast provides B-vitamins, selenium, and chromium. Chromium is a trace mineral that many people are deficient in. It helps maintain blood sugar levels, and some people believe it helps with morning sickness. Flax provides omega-3 and fiber. These cookies rock! I got my milled flax and brewer’s yeast from Sunflower market. You can get them at any health food store.
My favorite thing about these cookies is that you get all of those vitamins, minerals, and nutrients from whole foods, which means that they are easier for your body to digest, and there is less of a chance that you will dispose of them before using them all up. On top of that, I’ve been munching on these for a few days now, and I don’t feel the slightest bit sick from them. I can eat as many of these as I want, and it’s good for me.
