During pregnancy, many women experience cravings and can’t seem to feel satisfied until they get them! Something that you may find yourself craving, especially around the holiday times is cookies. We have put together a list of healthier, pregnancy-safe, options that you can enjoy the next time a craving strikes!
Some recipes are more of your old fashion cookies, with some healthier ingredients. Whereas others, include breakfast items such as granola or bananas and offer a new twist!
The final recipe is one that you can enjoy once your baby has arrived, to help boost milk supply and support breastfeeding your little one.
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups rolled oats
- 1 cup raisins (or combination of raisins and dried cranberries)
- 1/2 cup sunflower seeds
- 1 cup unsweetened dried coconut
- 1 cup chopped nuts or chocolate chips, or a combination, optional
- Preheat the oven to 350°F.
- Cream the butter and sugar until light and fluffy. Add the eggs and vanilla and beat well.
- In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. Add to the butter mixture and mix until just combined. Stir in the oats, raisins, sunflower seeds, coconut, and nuts and/or chocolate chips (if using).
- Drop the batter by rounded tablespoonsful onto an ungreased cookie sheet about 2 inches apart. Bake until golden brown, 10-12 minutes. Cool for 1 minute on sheet and then transfer to wire rack to cool completely. Store in an airtight container for up to one week.
- The raw dough can be formed into logs, frozen, and then baked straight from the freezer.
- 2 medium ripe bananas (mashed)
- 1 cup of uncooked quick oats
- 1/4 cup crushed walnuts
- Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray.
- Combine the mashed bananas and oats in a bowl.
- Fold in the walnuts and place a tablespoon of each on the cookie sheet.
- Bake 15 minutes. Makes 16 cookies.
- 1 flax egg 1 tablespoon flaxseed meal + 3 tablespoons water
- 1/2 cup almond butter
- 1/3 cup coconut sugar
- 2 tablespoons molasses
- 1 teaspoon Simply Organic Vanilla Extract
- 1 teaspoon Simply Organic Ginger
- 1/4 teaspoon Simply Organic Allspice
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 3 tablespoons coconut flour
- Raw turbinado sugar for sprinkling optional
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the flax egg, almond butter, coconut sugar, molasses and vanilla. Beat with an electric mixer until smooth.
- Add the spices, salt, baking soda and coconut flour and beat again until a sticky dough forms.
- Using a small cookie scoop, drop the dough onto the baking sheet, spacing the cookies at least 2″ apart. Repeat until all the dough has been used.
- Gently flatten the cookies with your hands and sprinkle with sugar. Bake on the center rack for 11 minutes.
- Remove from the oven and allow the cookies to cool for 10 minutes on the pan before transferring them to a wire rack to finish cooling.
- Once cool, pack up and/or enjoy!
- 1 1/2 cup white flour, organic
- 1 cup sugar, organic
- 3/4 tsp baking soda
- 3 tsp baking powder
- 1/2 tsp cinnamon
- 1/3 cup rolled oats
- 1 tsp salt
- 1 tsp apple cider vinegar or lemon juice
- 1/4 cup warm water + 1 tsp flax seeds (crushed or whole)
- 1/2 cup melted vegan butter
- 3 Tbsp almond milk
- 1 tsp vanilla extract
- fold in:
- 1/2 cup mini chocolate chips, vegan (or regular sized)
- 3/4 – 1 cup raw walnuts (halves, whole or pieces)
- Preheat oven to 350 degrees, line baking pan with parchment paper or lightly grease pan.
- Mix together your flax egg and allow to sit for at least five minutes. You can also melt your vegan butter in the microwave. The melted amount should equal 1/2 cup ‘liquid.’
- In a large mixing bowl, combine dry ingredients.
- Fold in the vegan butter and flax egg until mixture thickens and balls up. Then pour in the almond milk, vanilla extract and finally the acid (vinegar or lemon).
- If your dough is still too dry (maybe if you used a heartier flour) you can add another splash of almond milk until it thins to a wet dough consistency. It should be on the wet side since you still need to add the dry nuts and chips.
- Lastly, fold in walnuts and chocolate chips.
- Place dough in the fridge or freezer to chill until firm enough to roll into balls by hand or with a scooper.
- Arrange dough on baking sheets – about 12 balls per pan. Bake at 350 degrees for 12-16 minutes or until edges begin to brown.
- Cool. Serve. Store in baggies or in container at room temp for a few days. If storing longer, place in fridge or freezer.
- 1 cup creamy peanut butter
- 2 tablespoons honey
- ¼ cup light brown sugar, lightly packed
- 1/2 cup + 2 tablespoons old-fashioned oats
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees F.
- In a medium sized bowl stir together the peanut butter, honey, and brown sugar. Do not warm up the peanut butter or the honey.
- Add in the oats, salt, baking soda, and vanilla extract. Stir well.
- In a separate bowl lightly beat the egg and then add it to the mixture.
- Stir in desired add-ins.
- The mixture will be thick and hard to stir. Continue stirring until combined and then use a cookie scoop to scoop out the dough. Press the dough very tightly in the cookie scoop to form the balls if using your hands squeeze the mixture tightly into a ball so it doesn’t crumble.
- Form the balls onto a cookie sheet, press down slightly, top with more chocolate chips etc. if desired and bake for 7-8 minutes. Watch the cookies closely and remove when the bottom barely starts to brown even if they don’t look completely done (they cook more as they cool).
- Remove and allow to cool completely.
- 1/2 cup creamy peanut butter
- 1/8 cup pure maple syrup (you can add more if you like a sweeter taste)
- 1 1/2 cups almond meal
- Preheat oven to 350°F.
- Combine the peanut butter and maple syrup in a medium mixing bowl and mix until creamy. Slowly add the almond meal until it makes one solid dough ball.
- Roll into 1-inch balls and place on a lightly greased baking sheet.
- Bake for 6 minutes, then press the dough down with a fork.
- Bake an additional 4-5 minutes or until the bottoms are golden brown. Let cool before serving.
- 1/4 Cup Slivered almonds
- 1/4 Cup Unsweetened coconut flakes
- 1/2 Cup Natural almond butter
- 1/4 Cup Honey
- 1/4 Cup Unsweetened applesauce
- 1/2 tsp Almond extract
- 1/2 Cup + 2 Tbsp Quick oats (not old fashioned)
- 1/2 Cup Gluten Free Vanilla Granola
- 1/4 Cup Cacao nibs
- Pinch of salt
- Preheat your oven to 400 degrees. Spread the almonds onto a small baking sheet, and the coconut flakes onto a separate sheet. Bake until they are both golden brown, about 5-8 minutes for the almonds and only 2-3 minutes for the coconut. They both burn quickly, so watch closely! Once toasted, reduce the heat to 325 degrees and line a cookie sheet with parchment paper, or a silpat.
- In a large bowl, whisk together the almond butter, honey, applesauce and almond extract until smooth and creamy.
- Add in the quick oats, granola, cacao nibs, pinch of salt and the toasted almonds and coconut. Stir until well mixed and a sticky, thick dough forms.
- Drop the dough onto the prepared cookie sheet in 10 large mounds. Use a fork to press the cookies out about 1/3 inch thick. Make sure to use the fork to press in the sides around the cookie to make sure they stick together.
- Bake at 325 degrees until the edges are golden and the top of the cookie feels “set,” about 23-24 minutes. Let cool completely.
- 1/4 cup ground flax seeds
- 1/2 cup water
- 6 tablespoons melted coconut oil
- 1 cup coconut sugar
- 1/4 cup debittered brewer’s yeast*
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 cups oat flour
- 1/2 cup old fashioned oats
- 2/3 cup dark chocolate chips (optional)
- Preheat the oven to 350 F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl combine the ground flax seeds with the water, and stir well to mix. Add in the coconut oil, coconut sugar, debittered brewer’s yeast, vanilla, baking soda, and salt, and stir again until well combined. Gradually stir in the oat flour until a dough is formed, then fold in the 1/2 cup of oats and dark chocolate chips.
- Drop the dough by heaping tablespoons onto the lined baking sheet, then use your fingers to flatten the cookies.
- Bake at 350 F for 10-12 minutes, until the cookies are lightly golden around the edges. I prefer mine baked for 10 minutes, so that they are crisp around the edges, but still nice and soft in the center, but they will firm up more the longer you bake them. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- These cookies will soften if stored in an airtight container at room temperature, so I recommend storing them in the fridge or freezer for best texture and shelf life. Or, you can store them on a plate (uncovered) at room temperature for up to 3 days.
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