Mamas Monster Cookie

Monster Cookies cure the hangry monster. And pregnant ladies can be hangry, am I right?! Plus, these cookies are easy to make and even easier to eat. And there is 0 added refined sugar and tons of fiber. Pregnant mamas NEED fiber and less sugar! Fiber helps keep you full (and less hangry!), focused (read up on those baby names!), and regular (bye-bye constipation). Let’s get this straight, sugar isn’t the enemy (perfectly fine in moderation), but when you’re growing a human — you want the best bang for your stomach— nutrition for a healthy babe and satisfaction for a healthy mama.

Enjoy them with some yogurt, milk, or even with some ice cream in between (see moderation). Yea, these cookies are vegan BUT you can certainly enjoy them with cow milk foods or the dairy-free versions too!

Monster Cookies can be prepared and cooked in 30 minutes! No need to stress either because you probably have these ingredients in your pantry and fridge.

With a combination of oats, ground flax, bananas, walnuts/almonds, and nut butter, these Monster Cookies pack major monster flavor and nutrition for mom and baby. B vitamins, healthy fats, omega 3, and potassium are all nutrients that you and your little growing babe need to thrive in each stage of pregnancy. Feel free to even swap lemon or ginger for the cinnamon if you’re feeling a little nauseous. Read this blog post for more info on pregnancy nausea and how to combat it.

For more healthy recipes for pregnancy, check out our e-book, Feel Good Food for a Healthy Pregnancy.

Monster Cookies

Servings: 16 cookies

Ingredients:

• 2 cups rolled oats
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp ground flax seed
• 2 ripe bananas, mashed
• 1/2 cup unsalted natural peanut butter (or preferred nut butter or sun butter)
• 2 tbsp honey (or maple syrup)
• 1 tsp vanilla
• 1/4 cup walnuts, unsalted
• 1/4 cup almonds, unsalted
• 1/4 chocolate chips, raisins, craisins, optional

Preparation:

1. Position rack in the center of the oven.
2. Preheat the oven to 325 degrees. Line a sheet pan with parchment paper.
3. In a food processor, add 1 cup rolled oats and nuts. Process to chop. In a bowl, add oats, oats/nuts mix, cinnamon, baking powder, baking soda, and ground flax. Stir to combine.
4. In another bowl, mix together the mashed banana, peanut butter (or other nuts/seed butter), honey (or maple syrup), and vanilla.
5. Add the wet ingredients to the dry ingredients and stir to combine.
6. Scoop dough using a scant 1/4 cup measuring cup to form cookies.
7. Flatten the top of each cookie.
8. Bake for 15-17 minutes and cool before storing in an airtight container.