Description
Yummy spiced chocolate chip raisin cookies that are good if you’re breast feeding but also if you’re not!
These freeze well plus they are healthy and very addictive! If you’re breast feeding they really do increase your milk supply and they’re so much cheaper than buying pre-made mixes! This is a fun gift to make for new mommies as well (either baked, or the dry ingredients packed in a mason jar with the recipe)! Enjoy!
Ingredients
- 2 Egg Whites
- ½ cups Blue Bonnet Light Soft Spread Or Your Preferred Butter Spread
- 1 cup Light Brown Sugar
- ¼ cups Apple Sauce (or Lighter Bake Butter Replacement If You Can Find It)
- 1 cup Whole Wheat Flour
- 3 cups Old Fashioned Oats
- 1 cup Kashi Go Lean Crunch Cereal (can Leave This Out But Gives Them Good Crunch And Adds Protein!)
- 3 Tablespoons Brewers Yeast
- 3 Tablespoons Ground Flax Seed
- 1-½ teaspoon Ground Cinnamon
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Ground Clove
- ¼ teaspoons Ground Nutmeg
- 1 teaspoon Baking Soda
- ¾ teaspoons Salt
- 1 teaspoon Vanilla Extract
- 1 cup Semi-Sweet Chocolate Chips
- ½ cups Raisins (can Substitute Dried Cranberries)
- ½ cups Sweetened, Flaked Coconut
- ½ cups Water
Preparation
Heat oven to 350 F. In the large bowl of a stand mixer using paddle attachment, beat eggs, butter, sugar, and applesauce for 1-2 minutes. Add the remainder of the ingredients and mix until combined.
Put tablespoon-sized portions of dough (I use a small ice cream scoop) on a parchment paper lined baking sheet, leaving about 2 inches between each. Bake for 14-16 minutes or until the tops are golden brown. Enjoy!
