Vegan & Nut-Free Lactation Cookie Recipe
I had originally been planning to share my own pumpkin oatmeal lactation cookie recipe. Then, a few days ago, one of my favorite mommy bloggers posted her vegan lactation cookie recipe… and her cookies were yummier than mine. Hah! Larissa’s (Living in Color Blog) recipe is very similar to the recipe that I had been using but with a few extra ingredients that make these cookies next level, like bananas and chocolate chips. The only problem is that I, unfortunately, have a nut sensitivity. So, I made just a couple of adjustments to make Larissa’s recipe nut-free and they turned out great! This recipe is super easy and quick to make. The cookies store well in the fridge or you can freeze them for later. If you are not worried about avoiding nuts, check out the original recipe here.
- 1 Cup Pumpkin Seed Butter (this is the one I use)
- 4 Ripe Bananas*
- 2/3 Cup Pumpkin Puree*
- 5 Tbs Maple Syrup
- 2 Cups Flour (All-purpose, Wheat or Oat)
- 3 Cups Rolled Oats
- 4 Tbs. Flax Meal
- 6 Tbs. Brewer’s Yeast
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1/4 Tsp Salt
- 1 Tsp Cinnamon
- 1 Cup Chocolate Chips (Dairy-Free)
- 1 Cup Sunflower Seeds (Ground)
*Banana Tip: When your bananas have gone a bit too brown, don’t toss them out! Put them in the freezer so you have extra ripe bananas ready when you want to make cookies or banana bread.
*Pumpkin Puree Tip: Canned pumpkin puree (NOT pumpkin pie filling) works great for this recipe but homemade pumpkin puree tastes even better. Here are easy instructions on how to make your own pumpkin puree.
- Preheat oven to 350 ° F
- Mash bananas in large mixing bowl.
- Add pumpkin butter, pumpkin puree, and maple syrup. Mix well.
- Add the dry ingredients in this order: flour, flax meal, brewer’s yeast, baking soda, baking powder, salt and cinnamon. Mix well.
- Mix in chocolate chips and seeds.
- Spoon approx. tablespoon sized mounds of dough onto baking sheets lined with parchment paper or baking mats. Makes 35-40 cookies.
- Bake for 15 minutes.