Pumpkin Milken Cookies
These tasty, gluten-free Pumpkin Milken Cookies contain lots of what is needed to support milk production, but everyone will enjoy the flavours and crunch of spiced pumpkin and roasted pecans, with the added nutritional support of flaxseed, chia seed, almonds and oats!
Servings Prep Time
2dozen 15minutes
Cook Time
15minutes per pan
Servings Prep Time
2dozen 15minutes
Cook Time
15minutes per pan
Ingredients
Instructions
  1. Heat oven to 350 degrees F.
  2. Prepare pans with parchment paper or sil pads.
  3. Soften the flaxseed and the chia seed with water in small bowls for a few minutes until gelled.
  4. In a large mixing bowl, beat butter until light.
  5. Add brown sugar and vanilla and beat.
  6. Add pumpkin puree and beat again until well-combined.
  7. Beat in the softened flaxseed and chia seed.
  8. In another bowl, sift together all the dry ingredients, except the pecans and the oatmeal.
  9. Add the dry ingredients to your large mixing bowl. Mix until combined and then stir in the chopped pecans and the oatmeal.
  10. Drop cookie dough in rounded spoonfuls on to cookie sheets. leaving space between. They won’t spread much, though.
  11. Bake for about 15 minutes or until brown on the bottom. Remove from pan and let cool on a rack.
  12. Enjoy the goodness! These cookies can be frozen and consumed when needed. Just warm in the oven for a few minutes to make them like fresh-baked. Moms deserve the best!
Recipe Notes

My daughter is a nursing mom and appreciates the extra nutritional support that these treats offer! Frankie just enjoys the aroma of cookies!!