I used to eat when I was lactation cookies in a jar up. They are made with ingredients that you may already have in your pantry, and because they’re flourless, they’re naturally gluten-free, too.
Research shows that eating ALA may help to lower your risk of heart disease. Dates: Dates are loaded with fiber and may be beneficial for controlling your blood sugar. Flax Seeds: Ground flax seeds may help to lower cholesterol and they may help to lower blood pressure, too. This combination helps them rise, without using eggs. Contributes to the classic cookie flavor you love. Or, you can use cacao nibs, raisins, or extra nuts as a sugar-free mix-in. If you would rather use a real egg, you can replace the flax seeds and water with one for a little more protein in this recipe.
Substitution note: I’ll often use pecans when I don’t have walnuts on hand, and the results are just as delicious! I think that buttery nuts work best in this recipe, so macadamia nuts would probably work well, too. Add the walnuts to a food processor, and process briefly until they have a coarse, crumbly texture. Add in the chocolate chips, and process again briefly to mix them in. Use a tablespoon or 1-ounce cookie scoop to scoop the cookie dough onto a lined baking sheet.
They are fragile when they are warm, but they firm up as they cool. If you prefer a firmer cookie, simply store them in the fridge or freezer, and serve them cold! I recommend storing them in the fridge or freezer and serving them cold after the first 24 hours. They usually sit out just fine at room temperature for the first day! Because they are made with nutrient-rich ingredients, I find that they leave me feeling satisfied much longer than a traditional cookie recipe.
They are so easy to make! Add in the dates, salt, baking soda, vanilla, flax, water, and vinegar. Process again, until the batter looks relatively smooth and sticky. Add in the chocolate chips, or any other mix-ins you like, and process briefly to mix them in. Use a tablespoon or 1-ounce cookie scoop to scoop the dough. They don’t spread much on their own.