Tahini Chocolate Chip Lactation Cookies
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Dessert, Snack
Cuisine: American
Servings: 18 Cookies
Author: Mitra @Nutriholist
- 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
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.
- 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.