Boobie Bites
I thought I had a big appetite when I was pregnant. Then I started nursing my babies and that ravenous, “I can’t get enough food!” hunger set in. I felt like I was constantly hungry (whether it was because I was nursing, or sleep deprived, or always had to eat with one hand… or all those reasons combined!). These cookies have been a Godsend during each of my post-partum periods.
I was first introduced to “Boobie Bites” when Reed was days old. My mom and sister were visiting and a very thoughtful neighbor brought these to my house… WARM! Yep, fresh out of the oven! We sat at the kitchen table and ate at least a plateful because they’re THAT good. I finally said, “Oh my goodness, you’re going to have to take these away from me!”.
And get this… the neighbor was a single dad of two boys!! What a kind, kind person he was! He told me his wife used to eat them in the middle of the night when she would wake up for feedings. She was so utterly exhausted, and these cookies got her though those, “diaper changing, spit up covered, baby up every two hours but mom never sleeps” new-born nights. And I can say the same.
Let’s talk nutrition. They’re a cookie… don’t get me wrong. But, the fact that they have oats, nutritional yeast, nuts, and peanut butter makes them better… right? Maybe! The fact is, I don’t really care. Those post-partum weeks/months are killer and if a cookie (or five) gets you through the day and helps you and your baby survive… then eat the damn cookies!
Enjoy!
Boobie Bites
Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 7 Tablespoons nutritional yeast
- 4 Tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 Tablespoons unsalted butter, softened
- 6 Tablespoons coconut oil
- 1 1/2 cups sugar
- 2 large eggs
- 4 teaspoons vanilla extract
- 1, 11.5 ounce bag semi sweet chocolate chips
- 1/2 cup peanut butter (or nut butter of choice)
- 1/2 cup chopped almonds
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine the oats, flour, yeast, flaxseed, baking powder, baking soda, salt (and cinnamon - see note) and mix with a whisk.
- With an electric mixer combine the butter, coconut oil and sugar and beat on medium speed until light and fluffy, about 4-5 minutes. Add the eggs and vanilla and mix for an additional 2-3 minutes, scraping down the sides as needed.
- Gradually add in the dry ingredients, beating on low speed until it is just combined (your mixing bowl will be very full!).
- At the lowest speed add the peanut butter, chocolate chips and almonds until everything is combined.
- Scoop dough into balls on a cookie sheet about 2 inches apart. I used my medium cookie scoop which is 1.33 ounces. Bake for 12 minutes (if making smaller cookies I recommend checking them at 8 minutes). Allow to cool completely on a wire rack.
- Store in a sealed container or freezer. I prefer the freezer so they stay fresh.
Notes:
For a white chocolate macadamia variation, add 1 teaspoon ground cinnamon. Substitute the chocolate chips with white chocolate chips, the peanut butter with 1/2 cup unsweetened flaked coconut, and the almonds with 1/2 cup chopped macadamia nuts.
You can also freeze the dough. I like to scoop the dough onto mounds on a cookie sheet just like I would bake them, but then stick the sheet pan in the freezer. Once the cookie dough balls are frozen, then place them into a freezer bag. Pull one or two out when you want them and bake at 350. They may take a minute or two longer to bake, but always keep an eye on them. I'd much rather have an under-done than over-done cookie!
I have also made both variations of the cookie using the same dough batch. Right before adding the mix-ins, I take out half the dough. I add the peanut butter chocolate mix-ins to one half of the dough, then bake. Then add the other half of the dough back to the mixer and mix in the white chocolate macadamia nut mix-ins (don't forget the cinnamon!).