It's 5 weeks now and finally, we are learning to work around Wylder rather than fight to make him fit into our life we had prior to him being born! He's the boss right now (he's not really the boss. Okay, maybe just a little bit). I don't get anything done because he won't sleep deep unless I'm holding him, so I try several times a day to put him down where he naps for 10-30 minutes before he realizes he isn't being held against a warm body. It's enough time for me to go to the bathroom, heat up lunch, fill a sink with water to wash dishes then not wash them because my time is up. I've invented numerous baby soothing machines in my head these past few weeks as a result! He's sweet though, starting to smile, and since 2 weeks old, he only wakes up once in the night. I'll take the harder days for a good nights sleep any day! He rolled over last week which we thought was a fluke but he's tried about 6 times since then (like last night in the bath) which is scary because he's only 5 weeks old and I have friends with babies over 6 months that haven't rolled over yet! Life is pretty great now! All of us stop what we are doing several times in a day to take in all the baby cuteness going on over here. And have I mentioned how Nolan has surprised us by being a super hands on big brother? He is super.
*Proof of the roll over.
Moving on, I know what you're thinking... "Where am I going to get breast milk to make these cookies?" Since it's the most important ingredient making these extra nutritious! Kidding! I'm kidding. These are breastmilk free. I never dreamt of baking such cookies let alone having the privilege of blogging about them but these are actually the most delicious oatmeal cookies ever to be baked in my home! I'm eating them because my darling Wylder is an eating machine and I'll do whatever it takes keep this milk supply high for a happy baby! Plus Tom and Nolan really like them...even after I let them eat several before admitting they were called 'Lactation Cookies'!
I've tweaked the recipe to make these absolutely perfect and healthier. If you're not lactating, just leave out the yeast and you'll have some delicious cookies for your tasting pleasure!
- 3 cups old-fashioned rolled oats
- 1 cup spelt flour
- 5 tablespoons brewers yeast
- 3 tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup organic unsalted butter (melted)
- 4 tablespoons coconut oil
- 1 1/2 cups organic coconut sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chips (I use Enjoy Life chunks)
- 1/2 cup coconut flakes
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking sheet.
- Mix dry ingredients in a large bowl. In a medium bowl combine coconut sugar and eggs. Slowly pour in butter, coconut sugar and vanilla. Mix well.
- Add wet ingredients to the dry ingredients. Stir until just combined. Add chocolate chunks and coconut flakes and stir until evenly dispersed.
- Scoop the dough into 1 inch rounds (spaced 2 inches apart as they spread when baked). Bake for 9-11 minutes or until edges are golden. Let cool completely before storing in an airtight container.