Print Recipe

Gluten Free Chocolate Lactation Cookies

Prep Time40 mins
Cook Time15 mins
Total Time55 mins


  • 1/2 Cup Softened Coconut Oil
  • 1/2 Cup Coconut Sugar or raw/brown sugar
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • 1/3 Cup Cocoa
  • 1/2 Cup Quinoa Flour
  • 1/2 Cup LSA ground linseeds, almonds and sunflower seeds
  • 1/2 Cup Arrowroot
  • 1/2 teaspoons Cream of Tartar
  • 1 teaspoon Bicarbonate
  • Pinch of Salt
  • 1/3 Cup Pumpkin Seeds


  • 100 grams Chocolate Chips



  • Place the coconut oil and sugar in the bowl of a kitchen stand mixer and beat until combined. Add the eggs and vanilla and beat until combined and a bit fluffy.
  • Add the dry ingredients (except the desiccated coconut and pumpkin seeds) and beat until combined. Stop and scrap down the sides of the bowl to ensure all the mixture is combined.
  • Add the desiccated coconut and pumpkin seeds and beat in gently.
  • (Alternatively these steps can be done by hand in a large bowl or in a blender).
  • Put the mixture in the fridge for 30 minutes and preheat the oven to 180C/360F.
  • Line and grease 2 trays. The mixture will make approx. 16 cookies and they spread while cooking so you don't want to put them too close together.
  • Take 1 heaped tablespoon of mixture and roll it into a ball and then place on the lined tray. DO NOT flatten the cookies, as they will spread themselves.
  • Bake in the oven for 13-15 minutes, or until golden around the edges. Repeat with the remaining cookie dough on the other trays. Return the mixture to the fridge if not baking immediately.
  • Allow to cool on the tray before storing in an airtight container.