"Magic Milk" Cookies aka Oatmeal Tahini Date Chunk Cookies
Is It really a shock that the first recipe I create post baby is A. a cookie and B. a cookie that will wonders for all your breastfeeding needs? As this account has always been a direct reflection of the different chapters of my life, this seems only fitting.
BUT I have to thank yall for the inspo, after all your requests for a healthy cookie that will also help your mama needs, I literally created this recipe WHILE breastfeeding haha.
And for all of you who do not necessarily need a cookie to help with this, do you just need a cookie?? Bc this is one of my favorite Oatmeal Cookie recipes to date, and best of all, they pack as much nutritious support as they do flavor.
Add chocolate chips, raisins, nuts, and whatever else you crave on your oatmeal cookie -- If I can make these one handed, they are fool proof.
Ingredients
Dry
1 cup gluten free oats
1/2 cup almond flour
2 tbsp oat flour
2 tbsp flax meal
2 tbsp coconut sugar
2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp sea salt
Wet
1/2 cup tahini ( runny, not super thick)
2 tbsp coconut oil, melted
1/4 cup maple syrup
1.5 tsp vanilla
Other:
6 large medjool dates, de-pitted and rough chopped
Directions
Preheat your oven to 350 F and line a large baking sheet with parchment paper.
In a large bowl add all your dry ingredients and mix well. Chop your dates and set aside.
In a large measuring cup or small mixing bowl add your wet ingredients and whisk until combined.
Stir your wet ingredients into your dry. Once mixed, fold in your chopped dates.
Scoop about two tbsp of batter into the palm of your hand to form each cookie, and slightly flatten. Repeat until batter is gone.
Bake for 10-12 minutes or until top is golden brown. Allow to completely cool.
Store in a sealed container in fridge.
