LACTATION COOKIES

Jax and I have just had our little baby girl Rosie, and one thing that I have learnt about having a baby is that preparation is everything, and this Cashew, Ginger and Fennel Lactation Cookie recipe is a great recipe to have batched out and on hand when needed.
Lactation cookies aren’t just a gimmick, there is an actual nutritional strategy behind them as they are designed to keep breastfeeding mums fuelled and energised throughout the day.

1 cup cashew butter
1/4 cup rolled oats
1 cup loose packed brown sugar (100g)
1 tsp ground ginger
1/4 tsp cinnamon
2 whole eggs

Fennell seeds, for topping
Sea salt flakes, for topping

Step 1. Preheat oven to 180C and line two baking trays with baking paper.

Step 2. In a large bowl, mix together all ingredients until well combined. Allow this to stand for 5-10mins, this allows everything to come together and will allow you to scoop the mix more easily.

Step 3. Use tablespoons or an ice cream scoop and scoop balls of dough onto pre-lined baking tray. Top each cookie with a pinch of fennel seeds and sea salt flakes. Place into the oven and bake 12-15mins. Allow to rest on tray for 10mins before cooling on a wire rack.