These pistachio cookies are chocolatey, delicious, and nutritious! - they're not just for the moms or moms-to-be out there, anyone can enjoy them!
This recipe was created by Leavenly Goods!
Pistachio Lactation Cookies
Rated 5.0 stars by 1 users
These yummy cookies are powered by pistachio butter, dark chocolate, flaxseed, powdered dates, walnuts and nutritional yeast!
These cookies contain superfoods which helps ensure that the moms or moms-to-be are well nourished.
They contain galactagogues foods (oat flour, nutritional yeast, flaxseed). A galactagogue food is thought to boost your production of breast milk.Author:
3 tablespoons milled flaxseed
(can use whole flaxseed & mill it with your own grinder)
7 tablespoons unsweetened oat milk
(can use any unsweetened nut milk)
1/2 cup oat flour & 1/2 cup gluten free flour
(can use any flour that you prefer)
2/3 cup Pistachio Butter
1 1/3 cup powered dates
5 tablespoons nutritional yeast
1/2 cup 70% chocolate wafers, roughly chopped
(1/4 cup will go in batter and 1/4 cup will be for garnishing)
(can use whichever % of chocolate that you prefer)
1/2 cup chopped walnuts
1 teaspoon baking soda
1 teaspoon vanilla extract
A pinch of salt
Flax egg ingredients
Preheat oven to 325 degrees F & line a baking sheet with parchment paper.
Flax egg direction
Using a whisk, mix together the oat milk & flax in a small bowl. Set aside for a few minutes to let it thicken/ become gelatinous.
In an electric hand mixer or Kitchen Aid mixer, mix together the pistachio butter & powdered dates, so it blends all together well.
Pour the flax egg mixture into the pistachio butter mixture, mix together. Then mix in the vanilla & salt.
Add in the nutritional yeast, mix altogether.
(If the batter appears thick, add and mix in 1 tablespoon of oat milk.)
Add in the oat flour, gluten free flour & baking soda. Mix until just combined, do not over mix.
Stir in 1/4 cup chocolate & walnuts. Make sure your dough mixture is very well combined.
Form the cookie dough mixture into 15 balls and place onto your baking sheet. Press down lightly to flatten. Use the remainder of chocolate to garnish before placing in oven.
Place in oven and bake for 10-12 minutes or until golden brown on top. Enjoy!
You do not need to chill the dough mixture before placing it into the oven.
You can freeze the cookie dough balls for up to 3 months, just thaw out for 15 minutes or until pliable, then continue on with the recipe.
Combining the flax & nut milk makes a thick and gelatinous like substance- similar to mixing eggs! This helps to bind the ingredients together in the recipe.
Keep the cookies stored in an airtight container or sealed bag, either at room temperature for up to one week or by storing them in the freezer for up to one month.