These Sticky Date & Ginger Lactation Cookies are a tasty alternative to my Dark Chocolate Chip version found here. They are pumped full of galactogogues, and are dairy-free and gluten-free (if you use uncontaminated oats).
- To help these cookies last the distance, freeze them in 2-3 cookie batches using Glad bags or aluminum foil. Defrost at least 40 mins prior to consumption.
- I love substituting the ground flaxseed for this mix by Celebrate Health, Flaxseed with Almonds, Brazil Nuts, Walnuts & CoQ10.
- Enjoy them mindfully as they’re still a treat. Especially with a mug of warm tea whilst breastfeeding or when the little squeak is snoozing.
- 1½ cups Quick oats
- ⅓ cup Arrowroot (tapioca) flour
- ⅓ cup Flaxseed (ground) *I actually love using the Flaxseed mix by Celebrate Health
- ¼ cup Coconut sugar
- 3.5 tbs Brewer's yeast (you can purchase this from a Health Food store or Online)
- ½ tsp Baking powder
- ¼ tsp Baking soda
- 1 tsp Ginger, ground
- ¼ cup Crystalised ginger, chopped
- 5 Dates, chopped
- ¼ cup Coconut oil, room temperature
- ½ cup Maple syrup
- Preheat oven to 170C and line a large tray with baking paper.
- Chop crystallised ginger and dates.
- Combine all dry ingredients in a large bowl, including dates and ginger. Mix thoroughly.
- Add coconut oil to a small pot and melt over low heat. Remove from heat.
- Add maple syrup to the coconut oil and combine. It won't fully combine but the maple syrup helps cool the the coconut oil.
- Add wet ingredients to the dry ingredients and combine to form a dough.
- Roll into balls. Place on the baking tray and press slightly to about 2 cm.
- Bake for around 13 minutes.
- Enjoy! And freeze in portions.
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Love these? Try my Dark Chocolate Chip Lactation Cookies >>>