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Healthy Oatmeal Cookies

These are my go-to oatmeal cookies, and over the last few months I’ve always had a batch in the house. They are:

  • Nutrient-rich: With 4 types of nuts and seeds, these have plenty of vitamins, minerals, and good fats — and protein!
  • Versatile: Easy to adapt based on your preferences and what’s in the pantry
  • Delicious: I wouldn’t be making them if they weren’t 😉 They include dark chocolate for an extra boost of yum
  • High in fibre: Thanks to oatmeal, coconut, and flax meal
  • Great for snacks, including a quick breakfast
  • They last well: Cookies stored in an air-tight container will keep for several weeks, and cookie dough can be frozen

Easily turn these into lactation cookies

At time of writing, my bub is 11 weeks old, and breastfeeding is going well — which means the snack cravings are REAL, and I’m doing my best to keep them healthy (ish). These cookies are a go-to and I always have a few next to my overnight nursing chair and in the diaper bag.

These contain a few key ingredients which you can choose to include to make them “lactation” cookies — though they are just as delicious and healthy if you’re not a breastfeeding mama! My husband chows down on these regardless of what’s in them.

  • Fenugreek seeds: An ingredient long regarded as a milk supply booster as they contain compounds that may help boost prolactin levels
  • Oats: Rich in fibre and iron
  • Nutritional yeast: Packed with B vitamins, including B12 — helps with energy levels
  • Flax meal: High in omega-3 fatty acids, which supports healthy brain development in infants

On with the recipe!

Healthy Oatmeal Cookies


  • Wet ingredients:
    • 1 cup (230g) butter or margarine, softened
    • 1 cup light brown sugar, lightly packed
    • 1/2 cup white sugar (optional, works without)
    • 2 eggs (or 2 flax eggs if veganising)
    • 2 tsp vanilla extract
  • Dry ingredients:
    • 1 cup plain flour
    • 1/2 cup wholemeal flour
    • 1 tsp baking soda
    • 1 tsp salt
    • 3 tbsp nutritional yeast (optional)
    • 1 tbsp ground flax seeds (optional)
  • Additions:
    • Up to 3 cups rolled oats (or 2:1 with quinoa flakes)
    • 1.5-2 cups chocolate chips (I use a 200g pack)
    • 1/2 cup each dried coconut
    • 1/2 cup chopped walnuts or pecans
    • 1/2 cup sunflower seeds (or more walnuts)
    • 2 tbsp chia seeds
  • Garnish: Flakey salt (optional)

Preheat oven to 350 F / 180 C.

In a large bowl, soften your butter and whisk together with sugar, eggs, and vanilla, until creamy and smooth.

In the same bowl, add dry ingredients and fluff with a spoon to lightly combine, before stirring through with the wet ingredients until combined well.

Add your additions. The cookies pictured have 1.5 cups of oats and 1/2 cup of quinoa flakes — I’ve also made these cookies with 3 cups of oats and that worked well. Mix together until additions are well distributed through dough. Once you get used to this recipe, you can get creative with these additions depending on your preferences and what’s in the pantry — consider using white chocolate chips, or adding dried fruit, or subbing macadamias for the sunflower seeds, etc.

Measure out cookie dough into approximately 2 tbsp balls. I used the middle size scoop from these cookie scoops on Amazon which made 48 cookies. (Cookie scoops are SUCH a time saver — I highly recommend them!)

Garnish cookies with a few pinches of flakey salt before baking. EXTRA yum!

Bake cookies for 10-12 minutes, until lightly golden on the edges. Enjoy!

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Gingersnap Cookies

Ahh… here in “sunny” Australia, things aren’t as balmy as they usually are. Winter is upon us, and while the days are starting to get longer, it’s still pretty chilly. Since Christmas falls during the middle of summer in Australia, I had basically no motivation to want to cook the rich, delicious foods associated with the holidays. Now that it’s cooled off, though, I’m craving hot tea and cookies and pie and a good roast turkey. The solution? Christmas in July! Not only are we having a dinner party this weekend to celebrate, but I’ve noticed a small uprising of fellow Christmas in July supporters… ‘Winterland’ markets and ice skating at our local venue (guess what I’m doing on the weekend too!), and festively decorated store windows. It’s subtle, but it’s there, and it feels surprisingly awesome to get into the Christmas spirit in July.

These ginger snap gems are a family recipe. So simple and sweet! There’ll be a few different Christmas-themed recipes up over the next few days, but why not start with these cookies to bring a little bit of holiday cheer to your tummy.

Ginger Snap Cookies

Makes: 2 dozen
Cooking time: 15 minutes hands-on


  • 1/2 cup butter (best at room temperature)
  • 1/2 cup sugar (and a bit extra for sprinkling)
  • 1/2 cup black molasses (you could substitute golden syrup or treacle syrup, which I had to do—but molasses is the best!)
  • 1 egg
  • 1 tsp vanilla
  • 2 cups plain flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • optional: 1/4 cup chopped candied ginger

Blend slightly softened butter and sugar together until no lumps remain. Add in molasses, egg, and vanilla. Measure in the flour, and form a well at the top to add the spices, soda, and salt—blend lightly with the flour, then with the rest of the batter. (This step saves you from having to get a whole extra bowl to blend the dry ingredients, which I find highly annoying and generally unnecessary for cookies.) Combine just until the flour disappears.

Forming the cookies works best if you refrigerate the dough for 1-2 hours, but can be done straight away if you’re in a hurry. Using a tablespoon, form the dough into balls and place 2 inches apart on a lightly greased baking sheet. Sprinkle generously with white sugar.

Bake at 350 F / 180 C for 12-15 minutes, until the tops of the cookies begin to crack. 12 minutes will give you a slightly soft cookie, and 15 minutes will give you a nice crisp one.

Pour yourself a nice big glass of milk and enjoy!