These vegan and gluten-free Tahini Chocolate Chip Lactation Cookies are soft, chewy, and made with simple wholesome ingredients that are known to increase milk supply for lactating moms.
A few weeks before my due date, I started experimenting with multiple lactation recipes. I made different types of cookies, energy balls, and muffins. These soft and chewy Tahini Chocolate Chip Lactation Cookies were a clear winner and my favorite among them all.
They’re made with simple wholesome ingredients such as oats, flax seeds, and brewer’s yeast, which are all known to increase milk supply for lactating moms.
I made a big batch weeks before going into labor and froze them pre-baked. Trust me, you’ll be SO thankful to have them ready in the freezer in the crazy few weeks after the baby is born! All you have to do is arrange them on a baking sheet and bake for a couple more minutes than stated in the instructions for delicious freshly-baked cookies.
I also had one batch that was already baked in a separate Ziploc bag, which I pulled out of the freezer right before we headed to the hospital when my water broke. Hospital food was nothing to rave about, so it was great to have our own snacks to enjoy when we felt hungry.
As to whether or not they actually work, I wasn’t sure as I was having them since the very first day. But I ran out after a month and a half and I definitely noticed a drop in my supply. I know there are so many things that affect milk production, so I can’t be 100% sure if that was the reason. But I made them for a couple of friends who had just had their babies and they both asked for the recipe saying that they really helped.
Whether you’re a new mom, have a friend or family who’s expecting or recently had a baby, or just a fan of delicious and healthy cookie recipes, you must give them a try! And if you’re a guy, don’t worry! They’re not going to make your breasts produce milk 😂 My husband keeps asking me that every time he wants to have one!
Hope you try these Tahini Chocolate Chip Lactation Cookies and find them helpful. Please leave a comment below and let me know if they worked for you. Also, don’t forget to tag your photos @nutriholist #nutriholist so I can see and share them. Enjoy! XO
Tahini Chocolate Chip Lactation Cookies
Ingredients
- 1/4 cup ground flax seeds {See Notes}
- 1/2 cup water
- 1/2 cup tahini
- 1/4 cup + 2 tablespoons coconut sugar
- 2 tablespoons coconut oil melted
- 1 cup oat flour {See Notes}
- 1/4 cup debittered brewer's yeast
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup dark chocolate chips
Instructions
- Mix the ground flax seeds with water in a medium bowl. Set aside for 10-15 minutes to thicken and gel. Add the remaining wet ingredients and stir to combine.
- Fold in the dry ingredients and mix to form a dough. Add dark chocolate chips and refrigerate for 30 minutes (optional but recommended).
- Once the dough is chilled, preheat oven to 350 F. Form dough balls and place on a parchment paper-lined baking tray and bake around 14 minutes on the center rack until they get golden around the edges.
- Let them cool on the baking tray 10 minutes before touching, during which time they will firm up. Enjoy and store leftovers in an airtight container on the counter for 3-4 days.
Notes
- It’s best to use whole flax seeds and grind them yourself for optimum freshness using a powerful blender, spice grinder, or coffee grinder. Ground flax seeds can go rancid pretty quickly and I’ve found many store-bought brands to have a rancid fishy smell. Grind in small batches and store in an airtight container in the fridge. 1/8 cup whole flax seeds yield 1/4 cup ground flax seeds.
- You can make your own oat flour by grinding steel-cut or rolled oats in a powerful blender, spice grinder, or coffee grinder. If using steel-cut oats, you need 3/4 cup to get 1 cup of oat flour. With rolled oats, you need 1 cup for 1 cup of flour.
- If you're expecting, I'd suggest doubling or tripling the recipe and freezing the cookies before baking. Form the dough into cookies, arrange them on a flat surface, and place them in the freezer for 3-4 hours to harden. Then transfer them to a Ziploc or silicone storage bag, tightly seal, and return them to the freezer. Store for up to 3 months. When ready to enjoy them, bake for an additional 1-2 minutes in the oven.Â
These are delicious. Thanks for a great recipe, I’ve taken your advice and frozen some for use later.
So glad you enjoyed them! Congrats on your baby and thanks for the rating 🙂
Delicious! I forgot the coconut oil but still turned out great. I’m not a huge tahini fan and I couldn’t stop eating these!
Oh so glad to hear that, Alexus! Hope you find them effective as well 🙂 Thanks for your comment and rating the recipe.