Made with chickpea flour and tahini, two natural galactagogues that support prolactin and the hormonal pathways involved in breastmilk production. Rich in iron and folate, these cookies are a genuinely nourishing sweet treat for pregnancy, breastfeeding, and everyday hormonal health.
Key insight
Both chickpea flour and tahini are natural galactagogues — foods that support prolactin and the hormonal pathways involved in breastmilk production. That makes these cookies a double whammy for breastfeeding mums who want a nourishing sweet treat.
Why these ingredients work
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Chickpea flour — rich in iron and folate, two nutrients that are in high demand during pregnancy and breastfeeding. Chickpeas are also considered a galactagogue, supporting the hormonal pathways involved in milk production.
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Tahini — another natural galactagogue, and a good source of calcium, iron, and healthy fats that support hormone synthesis and sustained energy. It replaces the need for dairy or nut butter entirely.
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Coconut oil — a stable, dairy-free fat that supports healthy cholesterol levels, which are the building blocks for all sex hormones including estrogen and progesterone.
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Chocolate chips — use a dairy-free variety to keep the recipe dairy free. Dark chocolate (70%+) brings polyphenols that feed beneficial gut bacteria and support gut barrier integrity.
Who these are for
These cookies are an ideal snack for pregnancy and breastfeeding, when iron, folate, and galactagogue-rich foods are in high demand. They are also a great everyday option for anyone avoiding gluten, dairy, or grains without wanting to compromise on flavour.
Makes 12 cookies. Batch bake and store in an airtight container in the fridge for up to five days, or freeze for up to three months.
What's in the full recipe card
Full ingredient list Step-by-step method Serves + prep time Cycle phase notes