Flourless Lactation Cookie Dough Bites
As a new mom, I am constantly hunting for easy recipes that will help me drop baby weight while also helping my milk supply. So many of the lactation cookie recipes out there are basically regular oatmeal cookies… Yes, they are yummy, but not helpful in dropping baby weight! This lactation cookie dough recipe does not use any wheat flour – all the grains in here are packed with fiber and milk-boosting (AKA: “galactagogue“) nutrients, making them MUCH more friendly to your re-emerging waistline (and it WILL make a come-back! It took 6 months for me to fit back into my regular non-preggo clothes.)
Plus, did I mention this is edible cookie dough (which just happens to made of milk-boosting ingredients)? If there is one dessert more crave-able than cookies, it might be edible cookie dough.
More milk-boosting ingredients than your average lactation cookie recipe
As a bonus, these flourless lactation cookie dough bites are also loaded with the milk-boosting powers of chickpeas, oats, wheat germ, wheat bran, and flax seed, plus the good fats in nut butter (peanut or almond work well) and coconut oil which are said to increase the richness of your milk.
These delicious cookie dough bites are basically made of 90% galactagogue ingredients and nutrients, with plenty of fiber! Compare that to other “lactation” cookies that contain mostly flour, sugar, and butter with just a tiny dash of milk-boosting ingredients.
Deliciously Flourless, for when you don’t have flour — or to cut the carbs
Instead of using white flour as a base like traditional edible cookie dough, this recipe uses chickpeas for the bulk of the cookie dough. When blended in the food processor for a minute or two, the dough gets very creamy and creates a cookie-dough-like consistency when mixed with the other ingredients.
You might call this creation “hummus’ evil twin” – dangerously delicious, with all the healthiness of hummus! (but without the bean-taste!). You will be surprised how unrecognizable the chickpeas are once you make the recipe*.
*NOTE: I tried making these with organic canned chickpeas and regular canned chickpeas. The organic chickpeas gave them a little “grassy” flavor. I’d recommend sticking with conventional canned chickpeas to get more cookie-dough flavor.
Plus, as we are now eight weeks into COVID-19 quarantine (May 2, 2020), flour has been a rare-find for the past few weeks. I caved and paid $12 for 3 pounds of artisanal ground-to-order flour on Amazon, which was the best deal on the internet at the time. If you are looking to conserve flour while also boosting milk supply, these flourless lactation bites pack the one-two punch you’re looking for. (For more quarantine-friendly recipes, check out this post.)
This recipe does include some sugar, because it obviously needs to taste GOOD! & taste like cookie dough… YUM. If you are looking for a different sweetener option, you can use honey or maple syrup in place of the brown sugar– but if you substitute these natural sugars just reduce the amount to 1/3 cup and eliminate the milk or else the dough may be too sweet and too soft. Alternatively, you can substitute a 1/2 cup of Coconut Sugar for the Brown Sugar.
Flourless Lactation Cookie Dough Bites
Ingredients
- 1.5 C Canned Chickpeas
- 1/2 C Oat Flour Make your own by grinding oats in a coffee grinder.
- 3 Tbsp Ground Flaxseed
- 2 Tbsp Wheat Germ
- 2 Tbsp Wheat Bran (optional, though it gives a nice texture and extra fiber)
- 1/4 C Coconut Oil Softened butter can be subsituted.
- 1/2 C Brown Sugar, Packed
- 1 tsp Vanilla Extract
- 1/4 C Nut butter Peanut butter, almond butter or any other nut butter will work. This adds to the creamy consistency.
- 1-2 tsp Milk Any type of milk will work, including non-dairy.
- 1/4 C Dark chocolate mini-chips
Instructions
- Add the chickpeas to a food processor and blend into a smooth paste.
- If grinding your own oats, pulse in a coffee grinder until finely ground.
- Add all remaining ingredients, EXCEPT the chocolate chips and milk, to the food processor and blend until smooth.
- If the mixture is too firm, add 1-2 tsp of milk to loosen it a little bit. Keep in mind it will get more solid in the refridgerator as the oat flour absorbs the liquid and the coconut oil firms up.
- Transfer to a bowl and fold in the chocolate chips. The dough will solidify once refrigerated, so don't worry if the consistency is too loose at this stage.
- Refrigerate for 1 hour, until the dough is more firm.
- At this stage, you can also leave the dough as-is and just eat with a spoon. Or you can follow the directions below to roll into pre-portioned lactation cookie dough bites.
- To make edible cookie dough lactation bites: Scoop out 1.5" round balls and roll into balls. These will keep in the refrigerator up to a week.
- To store for longer than a week, freeze the balls on a sheet of wax paper. Once frozen, transfer to a baggie or tupperware and store in the freezer. These will keep for 3 months or more (but good luck making them last that long!) Thaw at room temp before eating.
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1 Comment
Caroline · May 8, 2020 at 6:06 pm
These really taste like cookie dough! You would never know there are chickpeas in them.