The original recipe for these cookies was crafted by my grandmother. Filled with love and all the old remedies, the cookie produced was as chewy as it was filling. She preferred chocolate chips and had quite a sweet tooth, doubling up on the brown sugar in her recipe. Merging her recipe with a more contemporary recipe allowed me to reduce the sugars and yielded a healthier recipe while maintaining taste.
My love for the recipe was compounded when I was recently asked by my allergist to reduce the amount of gluten I eat. An apparent life long skin sensitivity may be attributed to gluten proteins. Taking the task of revamping all of my favorite baked treats into gluten free delights started with this recipe. There are many lactation cookie variations circulating, most of them starting with wheat flour. Working on this recipe allowed me to learn more about the dynamics of gluten free dough and resulting texture. I failed many times using the gluten free flour blends from our local grocery store. Those flours were stored on the shelf next to the wheat flours at which contamination was a risk. The resulting cookies were flat, dense, and tasteless bordering on cardboard.
I took to the internet to read reviews on these blends to find more information and the first link sent me to a great, honest review series for ready made gluten free flour blends. Since then I have been following Nicole at Gluten Free on a Shoestring and found her advice on choosing gluten free flours brilliant. Her experience in using flour blends is fantastic and I very much recommend subscribing to her blog. In this recipe and our other adventures in updating our favorite recipes I follow Nicole’s Mock Better Batter blend.
We are lucky enough to have a Honeyville Farms store local to me where we were able to buy all of our supplies to create our flour blend. I was impressed with the store in Tempe, the Gluten Free supplies and flours were stored separately, on their own shelf, no risk for contamination. In addition to selling their own brand they also carried the Authentic Foods brand recommended by Nicole at Gluten Free on a Shoestring. Armed with all this knowledge I set out to turn Bigma’s recipe into a tasty gluten free cookie.
I am pleased with the way they turned out, the cookies were as soft and chewy as I remember and didn’t loose any of their taste in the process. Packed full of Flax meal which provides essential amino acids, calcium, essential fatty acids, iron, magnesium Vitamins B1, B2, B3, B5 and vitamin E. Flax has the highest concentration of phytoestrogen than any other food. Brewer’s Yeast is rich in basic nutrients including B vitamins, minerals, and 16 different essential amino acids. Yeast helps in boosting energy between meals and helps in metabolism of sugars. The Brewer’s Yeast or Nutritional Yeast adds a whopping 32g of protein to the three dozen cookies. This is awesome news if you are following the Brewer Diet for pregnancy or lactation and need to bump your protein numbers. We have previously written in more detail about Breastfeeding Nutrition.
Big Momma’s Gluten Free Lactation Cookies
Makes 3 dozen
- 1/2 cup + 1tbsp Butter or Shortening
- 1/2 cup cane sugar
- 1 cup coconut sugar
- 2 Tbsp flax seed meal
- 4 Tbsp water
- 2 eggs
- 1 Tsp vanilla
- 1 1/2 cup gluten free flour with xantham gum
- 1 tsp baking soda
- 4Tbsp Brewer’s Yeast
- 2 1/4 cup Old fashioned Oats
Coconut Macadamia Nut
- 1/2 cup flaked coconut
- 1/2 cup diced macadamia nut
Cranberry White Chocolate
- 1/2 cup cranberries
- 1/2 cup white chocolate chips
Preheat oven to 350ºF. Combine Flax meal and water and set to the side. Combine flour, baking soda, and Brewer’s Yeast, mixing well. In a separate bowl cream butter or shortening, cane sugar, and coconut sugar. Add eggs to the sugar mix and combine well. Add hydrated flax, vanilla, and mix well. Sift half flour mixture into wet ingredients, mixing well to incorporate. Sift last half of the flour mixture and combine well. Add oats and mix well, the mix will be thick. Choose your flavors and add to the cookie base. Using a portion scoop, measure out cookies to desired shape and place on cookie sheet. Chill in the refrigerator for 10 minutes prior to baking. Bake for 13 minutes and allow to cool completely on a wire rack. Store in sealed container for up to two weeks at room temperature or four weeks refrigerated.
To make both cookie flavors split the dough in half and use only one quarter cup of each mix. The reduced sugar content is off set with the white chocolate chips and cranberries. Try it out and let me know how it works for you. Post your pictures on our Facebook page or here in the comments. I would love to know your favorite mix ins. We are working on our other two favorite flavors to see if they work in our gluten free version too.
Babywearing, cloth diapering, breastfeeding twin Momma sharing my insights.