Lactation Cookies Recipe

These Oatmeal Chocolate Chip Lactation Cookies are perfect for breastfeeding moms that may need a boost in supply! Easy to make and filled with ingredients that may help with lactation support. These cookies are great for all new moms, are freezer-friendly, and make a delicious addition to any meal train!

Are you breastfeeding but need a little boost in supply? Are you a new mom looking for a sweet treat to help keep your energy up during those long sleepless nights?

Chewy, slightly crispy and extremely delicious – these cookies are simply the best! This one-bowl recipe is easy to make and filled with ingredients that will support lactation for those breastfeeding mommas.

Bonus! These cookies can be made ahead of time and stored in the freezer, which makes them a great treat to prep before your baby comes or sent along with a meal train meal.

Want more recipes? You can also check out my best-selling cookbook for even more information and recipes!

Before we get to the full recipe below, here are a few notes about the ingredients that you will need to make this lactation cookie recipe:

Certain foods may help support your milk supply, though there is very limited scientific evidence to prove this due to a lack of studies, despite them being used by women for centuries to help with lactation. You may want to add these to your diet to see if they help, but in moderation. Always consult your provider with any questions.

Lactation Cookies

Yield: 20

Ingredients:

• 3 cups old-fashioned rolled oats
• 1 1/2 cups unbleached organic all-purpose flour
• 5 tablespoons brewers yeast
• 3 tablespoons ground flaxseed
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 12 tablespoons organic unsalted butter
• 4 tablespoons unrefined organic virgin coconut oil
• 1 1/2 cups organic cane sugar
• 1 large egg + 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups dark chocolate chips/chunks, (I like ghirardelli)
• feel free to add: unsweetened flaked coconut (chopped almonds, 1 to 2 tablespoons of almond butter)

Instruction:

1. Preheat the oven the 350 degrees F.
2. In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
3. In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.
4. Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

Oatmeal Chocolate Chip Lactation Cookies

Bake up a special treat for the breastfeeding mothers in your life. Full of milk-boosting galactagogues, these lower-sugar Lactation Cookies are delicious and beneficial!

Prep: 15min

Total: 25min

Serving Size: 1 cookie

Nutrition Facts: calories 208 calories, Carbohydrate 27 grams carbohydrates, Fat 9.4 grams fat, Protein 4.5 grams protein, servingSize 1 cookie

Ingredients:

• 1 cup (226 grams) butter, room temperature
• 1 cup (213 grams) brown sugar, packed
• 1/2 cup (99 grams) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups (180 grams) all purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3 tablespoons ground flaxseed
• 1/3 cup brewer’s yeast
• 2 tablespoons almond butter (substitute in peanut butter or leave out altogether)
• 3 cups (267 grams) old-fashioned rolled oats
• 1 1/2 cups (255 grams) chocolate chips

Instruction:

1. Preheat oven to 350 °F. Line two baking sheets with silicone baking mats or parchment paper.
2. Using a mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, followed by the vanilla.
3. Whisk together the flour, salt, baking powder, flaxseed, and brewer’s yeast. Add this to the mixing bowl and beat until just combined.
4. Add the almond butter (optional) and oatmeal, mixing again until just combined. Stir in the chocolate chips.
5. Drop 1.5 tablespoons of dough onto the lined cookie sheets. Bake 10-12 minutes, or until the bottom is golden brown. Cookies will puff up a bit in the oven; if you prefer flatter cookies, press down on the top of each cookie with the underside of a spatula. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
6. Store cookies in an air-tight container for up to a week; cookies will keep frozen for up to 3 months.

The Best Lactation Cookies {for Milk Supply}

Healthy lactation cookies made with ingredients like oats, flaxseed and brewer’s yeast… all known to help boost milk production and supply for breastfeeding.

Prep: 15min

Total: 25min

Serving Size: 1 cookie

Nutrition Facts: servingSize 1 cookie, calories 155 kcal, Sugar 13 g, Sodium 63 mg, Fat 7 g, Saturated Fat 5 g, Carbohydrate 22 g, Fiber 2 g, Protein 2 g, Cholesterol 2 mg, unSaturated Fat 1 g

Ingredients:

• 2 ¼ cups quick cooking oats
• ¾ cup oat flour
• 3 Tablespoons brewer’s yeast
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon sea salt
• ½ cup melted coconut oil
• 1 cup coconut sugar (organic brown sugar works too)
• 2 Tablespoons ground flaxseed + ⅓ cup water*
• 1 teaspoon vanilla extract
• ½ cup chocolate chips (dairy-free, if needed)

Instruction:

1. Preheat oven to 350°F.
2. Make flax eggs by whisking together ground flaxseed with water. Set aside.
3. Spray two baking sheets with cooking spray or line with parchment or Silpat and set aside.
4. In a medium bowl, mix together oats, oat flour, brewer’s yeast, baking soda, baking powder, cinnamon and salt. Set aside.
5. In a large mixing bowl mix together oil, sugar, flaxseed eggs and vanilla until smooth. Add dry ingredients into the bowl with the wet ingredients and stir until just combined. Gently stir in chocolate chips.
6. Using a spoon or cookie scoop, drop cookie dough by rounded tablespoonfuls about 2 inches apart on baking sheets. Press each cookie down with a fork a bit.
7. Bake for 10 minutes, or until golden brown. The cookies may seem a little soft, but do not over bake or they’ll get too crisp. Remove from oven and let cool on sheet for about 5 minutes or until they start to harden up a bit. At this point you can transfer the cookies to a wire rack to cool completely.
8. Store cookies in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months.

The Best Oatmeal Chocolate Chip Lactation Cookies

Prep: 15min

Ingredients:

• 1 1/2 cups flour minus 1 tbsp, (see notes)
• 1 tsp baking soda
• 1 tsp salt
• 3 tbsp brewer’s yeast powder
• 1 tbsp ground flax seeds
• 1 cup unsalted butter, (room temperature )
• 1 cup light brown sugar, (packed)
• 1/2 cup sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups old-fashioned oats
• 2 cups chocolate chips, (semi-sweet or dark chocolate)
• pinch flaky salt ((optional))

Instruction:

1. Prep: preheat the oven to 325°. Spray or line a baking sheet.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, brewer’s yeast and ground flax seeds.
3. Wet Ingredients: In a large bowl, using a standing mixer or hand-held mixer, cream the butter for 1 minute. Add in the brown sugar and sugar and cream for 1-2 minutes. Add in the egg and vanilla and cream for 3-6 minutes or until light and fluffy.
4. Combine: Add in half of the dry ingredients into the wet ingredients and mix on low until just combined. Add in the rest of the dry ingredients and mix on low until just combined.
5. Add Ingredients: Add in the oats and chocolate chips into the cookie dough and mix with a large spoon or with the mixer on low.
6. Drop Cookie Dough: using two spoons or a cookie scoop, place a rounded tablespoon of dough onto the baking sheet.
7. Bake: Place the baking sheet into the oven and bake for 10-12 minutes or until the edges or just golden brown. Sprinkle with flaky salt, if using, while the cookies are still hot.
8. Cool: let cool on the baking sheet for 2-3 minutes and then transfer to a cooling rack until cool.
9. Eat and enjoy!

Lactation Cookies Recipe

FAQ

Do lactation cookies really work?

What is the key ingredient in lactation cookies?

What are the best cookies for milk supply?