A dear friend of Mennonite Girls Can Cook, Rosella, shared this recipe for cookies that are a packed with good ingredients and especially good for mom’s who are breastfeeding their infants. I made them for our daughter in law during her first week home after delivering our first granddaughter. We didn’t have enough whole wheat flour on hand so I made them with a mix of whole wheat and all purpose flour. You can use 1-1/2 cups of whole wheat flour instead if you’d like. Thank you Rosella for sharing this recipe.


  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup peanut butter
  • 1/2 cup butter, softened
  • 1 cup ground flax seed
  • 3 tablespoons brewer’s yeast
  • 1/3 cup water
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1-3/4 cups rolled oats
  • 2 cups chocolate chips
  • 1 cup chopped nuts


  1. Preheat oven to 350 degrees.
  2. Combine flour, baking soda, salt and cinnamon in medium bowl.
  3. In a large bowl of mixer beat peanut butter, butter, sugars, vanilla, brewer’s yeast, ground flax seed, and water till creamy.
  4. Mix in eggs one at a time till incorporated.
  5. Gradually beat in the flour mixture.
  6. Slowly mix in the oats.
  7. Mix in the nuts and chocolate chips.
  8. Place 1 tablespoon sized balls of the dough onto greased cookie sheets.
  9. Press down with fork.
  10. Bake for 12 minutes at 350 degrees.

I used a larger than 1 tablespoon scoop for the cookies I made and my yield was 2 dozen large cookies. Besides my daughter in law enjoying these cookies, my son and husband enjoyed them, too. We found the brewer’s yeast in the bulk food aisle of the grocery store.

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