Ingredients

2 cups rolled oats

2 tsp ground ginger

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp baking powder

Pinch of salt

2 tbsp hemp seeds

1 egg

2 tbsp melted ghee

1/3 cup coconut sugar

1 tbsp blackstrap molasses

1 tsp vanilla bean paste

Method

Add 1 cup of the rolled oats to a blender and blitz until fine to make oat flour.

Place the oat flour in a bowl with the remaining oats, ginger, cinnamon, allspice, baking powder, salt and hemp seeds. Stir to combine.

Whisk the egg, melted ghee, coconut sugar, molasses and vanilla in a separate bowl until smooth.

Pour the wet mixture into the dry ingredients and fold gently until combined. Let the dough rest for 10 minutes so the oats soften and the mixture thickens.

Preheat the oven to 170°C fan-forced and line a baking tray. Scoop heaped tablespoons of dough onto the tray and gently flatten them with your fingertips. Bake for 15 minutes or until the edges are lightly golden and the centres look just set.

Leave the cookies to cool on the tray so they firm up into a soft, chewy texture.

Supercharge: For a lactation boost, add 1 tbsp brewer’s yeast to the dry ingredients.

Notes: Store in an airtight container at room temperature for 3 days, or in the fridge for up to 1 week, or in the freezer in an airtight container for up to 3 months.

You can download our Nourished & Merry Christmas Guide with more tips, festive postpartum recipes and a festive postpartum gift guide here.