Postpartum Chocolate Chip Cookies

When I learned my friend had given birth to her new baby girl, I knew I wanted to bring her seaweed soup and slew of other treats to help her stay afloat during this precious time of life! Even though I’m not a mom yet, I’ve seen my sister navigate the delicate “fourth trimester” after she had her third baby last year and if there’s anything I know, it’s that postpartum women need all the love and support they can get during this phase.

This recipe is perfect for your postpartum bff, wife, partner, or neighbor because it has relatively less butter and sugar than other cookie recipes and sneaks in extra nutrients through:

• brewer’s yeast (B vitamins, protein)
• flaxseed (lignans, fiber, omega 3)
• and oats (manganese, phosphorus, magnesium, iron)

…all of which are anecdotally “galactagogues” which means they may help women replenish their body as they’re breastfeeding. But these cookies are also wonderful if you want a healthier alternative to regular chocolate chip cookies and don’t worry — men (of course) can eat these too!

Postpartum Chocolate Chip Cookies (makes 3 dozen):

180 grams (1.5 cups) all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

3 TBSP ground flaxseed

48 grams (1/3 cup) brewer’s yeast

226 grams (2 sticks) butter, room temperature

220 grams (1 cup) brown sugar

67 grams (1/3 cup) granulated sugar

2 large eggs, room temperature

2 tsp vanilla extract

2 TBSP almond butter (I LOVE Philosopher)

255 grams (3 cups) rolled oats

6 oz dark chocolate, chopped (I prefer Guittard 70% baking bars)

Step 1. In a bowl, sift together flour, baking powder, salt, ground flaxseed, and brewer’s yeast until well incorporated. Set aside.

Step 2. In a mixer with the paddle attachment, cream the butter and sugars until lightened in color, about 2 minutes. Add eggs one at a time plus the vanilla and almond butter. Add the dry ingredients to the wet and mix just until incorporated. Do not overmix or the cookies will be tough.

Step 3. Add oats and chopped chocolate, including all the dusty bits of chocolate that have gathered on the cutting board. Mix just until incorporated.

Step 4. Scoop into balls and chill dough for at least 1 hour in the fridge. When ready, bake at 350 for 10 minutes or until edges are golden brown. Dough will store beautifully in the freezer for up to 6 months. Enjoy!