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+ servings
The best chickpea cookie dough ever, high protein, lactation cookie

Chickpea Lactation Cookie Dough (Vegan + Gluten Free)

My FAVORITE snack while breastfeeding! The chickpeas, double protein oats, and peanut butter make this a high protein snack, and the gluten-free brewer's yeast and flax and an extra punch for those looking to increase milk supply. I am totally addicted to this chickpea lactation cookie dough! (Also makes nice cookies).
5 from 2 votes
Prep Time 5 mins
Cook Time 0 mins
Course Dessert, Snack
Servings 24
Calories 169 kcal

Equipment

  • Food Processor

Ingredients
  

  • 1 1/4 cups cooked chickpeas or, one can
  • 1/2 cup peanut butter organic
  • 2 cup whole oats
  • 1/2 cup unrefined coconut oil melted
  • 1/2 cup flax ground
  • 1/4 cup brewer's yeast gluten free
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp vanilla
  • 1 cup maple syrup
  • 1/2 cup chocolate chips organic

Instructions
 

  • Add all the ingredients except the chocolate chips to a food processor, and process until desired smoothness. Add chocolate chips and mix by hand. Enjoy!

Notes

  • To Freeze- I would make cookie dough bites, freeze them individually on a big plate (not touching), and then after several hours move them into a pyrex or ziplock for freezer storage. They defrost very quickly- you can enjoy as quickly as 15 minutes after taking out of the freezer! You can also freeze the finished cookies the same way if you bake them- freeze separately on a plate, not touching, and then transfer to a ziplock or pyrex.
  • To Store- Keep it covered in the fridge, and eat within 5 days or so. I kept mine in a big glass pyrex and usually serve it in a small bowl.

Nutrition

Calories: 169kcalCarbohydrates: 18gProtein: 6gFat: 9gSaturated Fat: 5gSodium: 210mgPotassium: 196mgFiber: 3gSugar: 9gCalcium: 35mgIron: 1mg
Keyword Clean, dairy-free, gluten-free, lactation, vegan
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