Healthy Oatmeal Cookies for Nursing Mothers
Chewy oatmeal cookies sweetened with coconut sugar and applesauce, studded with nuts and dried fruit for a wholesome treat.
Nursing often means eating one-handed, on the move, whenever a window opens up — which is exactly the gap these cookies were made to fill. They bake in one batch and keep well on the counter for the busy days ahead.
Rolled oats and whole wheat flour form a hearty base, applesauce keeps them moist without leaning on extra butter, and a scoop of nuts or seeds adds a bit of protein and crunch. Coconut sugar and a handful of raisins or dried cranberries bring just enough sweetness.
Keep a batch in an airtight container for a grab-and-go snack between feedings, or freeze half for later. Swap in almond flour for a lower-carb version, or leave out the nuts entirely if texture is a concern in the early weeks — the cookies still hold together well either way.
Ingredients
- 1 cup rolled oats — gluten-free if needed
- 1/2 cup whole wheat flour — or almond flour
- 1/4 cup coconut sugar — or brown sugar
- 1/4 cup unsweetened applesauce — for natural sweetness and moisture
- 1 large egg — or flax egg for vegan option
- 1/4 cup olive oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped nuts or seeds — optional, for added protein
- 1/4 cup raisins or dried cranberries — optional, for natural sweetness
Instructions
- 1Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
- 2In a mixing bowl, combine oats, flour, baking soda, and salt.
- 3In another bowl, whisk together applesauce, egg, oil, and vanilla extract.
- 4Pour wet ingredients into dry ingredients and mix until combined. Fold in nuts or dried fruit if using.
- 5Scoop tablespoon-sized portions onto the prepared baking sheet, flatten slightly with a fork.
- 6Bake for 12–15 minutes until edges are golden brown.
- 7Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.