So I’m not gonna try to hide the fact that I am a basic bitch. I love fall. I love flannels. I love buffalo plaid. I love Starbucks. And I love pumpkin spice. No shame!
I also have a baby that has decided to cluster feed overnight and my milk supply is struggling to catch up. So when I was about to stir up a batch of my favorite no-bake lactation cookies, I decided to put a pumpkin spice spin on the recipe.
I cut the original recipe in half, since they are actually pretty effective and I don’t think I’ll need a whole batch. Then, I switched up the flavor profile a little – taking out the peanut butter and honey, and substituting the dulce de leche. I love the dulce de leche, rather than caramel, because it has a thicker consistency and has a deep, rich sweetness.
Disclosure: the links below are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase. I am not sponsored by any brand/product featured – I just love their stuff and hope you do too!
Ingredients
1/2 c. Oats
1/2 c. Mini chocolate chips
1/2 c. Shredded coconut
1/4 c. Flaxseed meal
2 tsp. Pumpkin spice
1 1/2 tsp. Brewer’s yeast
1/2 c. Dulce de leche
1/2 tsp. Vanilla extract
Instructions
- Mix all ingredients together, adding the dulce de leche and vanilla last.
- Stir well until it all binds together when pressed.
- Use a disher to scoop and pack the mix into a tight ball.
- You can use your hands, but it creates a sticky, mitten effect that’s not cute.
- Refrigerate or eat!
- These last about a week in the fridge.
Voila! There you have it, a delicious snack that pairs well with your favorite latte. Now if you’ll excuse me, I need a couple of these and ALL THE COFFEE!
