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Tahini Chocolate Chip Lactation Cookies #Glutenfree #Dairyfree #Vegan #Nutriholist
Print Recipe
5 from 1 vote

Tahini Chocolate Chip Lactation Cookies

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 18 Cookies
Author: Mitra @Nutriholist

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.