I used this recipe at the gluten-free goddess blog as a starting point. Her cookies look more photogenic than mine, but rest assured that mine were still very tasty! I try not overload Evelyn with sugar, so I substituted one cup of agave nectar for the one-and-a-half cups of brown sugar.
Oats (mine were certified gluten-free) are a galactagogue, so I was able to justify my indulgence in a few more cookies than I might otherwise consume. They only take about twelve minutes in the oven and it is entirely possible to make these cookies with the "help" of a toddler and with a baby in one arm.
I always eat oatmeal cookies for a boost.
ReplyDelete"They're for my milk!!!" :-)
Those look yummy.