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Flourless Lactation Cookie Dough Bites

5 from 1 vote


  • 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


  • 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.