Before I had Sidney, I knew I wanted to breastfeed so I set out on a quest to make the best lactation cookie recipe so I could set aside a stash in the freezer. I heard tales of women having supply issues, so I thought, why not make a really freakin’ good, healthy cookie that helps with milk production!
It took me a couple tries, but now I can confidently say that these lactation cookies are the BEST! They taste like chewy oatmeal chocolate chip cookies and are both vegan and gluten free so ALL mamas can have them. Bonus: I even include the option of making them thick or thin for a truly customizable cookie.
What are lactation cookies?
Some of you might be wondering what makes these cookies “lactation” cookies. It’s all about the milk-boosting ingredients which have been known to help increase breastmilk supply, including:
- flaxseed meal: flaxseeds contain phytoestrogens that can help boost breast milk production.
- whole oats: oats contain iron which is known to have a positive effect on breast milk supply. This lactation cookie recipes uses both oatmeal and oat flour for double the oat love.
- brewer’s yeast: this nutritional supplement is high in complex b vitamins, protein and selenium, which are all nutrients new moms need. Please note that not all brewer’s yeast is gluten free, so if you are GF be sure to use
To make these lactation cookies actually delicious, you’ll also need:
- coconut sugar
- coconut oil
- vanilla
- cinnamon
- dark chocolate chips (use dairy free chocolate chips if you need to)
- a little fancy sea salt for sprinkling on top
Customize these lactation cookies
These vegan and gluten free lactation cookies are one of the best snacks to grab and nourish you, especially while glued to the couch breastfeeding (my current reality!). One of the best parts about these lactation cookies is that they are easily customizable. Here are some suggestions to make them your own:
- Make them with almond flour: I’ve successfully made these with almond flour instead of oat flour! Here’s how to do it: use 1 2/3 cup fine blanched almond flour (instead of oat flour) and 1 cup of oats (instead of 3/4 cup oats). You’ll need to bake these just a few minutes longer, and they’ll be softer, but they will be delicious!
- Add in additional healthy fats: feel free to add in ½ cup chopped walnuts or pecans.
- Add in coconut: adding ½ cup unsweetened shredded coconut is delicious and adds unique texture. If you do, I suggest reducing the oat flour to 1 ½ cups total.
- Mix up the add-ins: feel free to use chocolate chunks instead of chips, or use any type of chocolate chip you’d like. You can also add in dried cherries, dried cranberries or dried blueberries!
How to make your own oat flour for cookies
You can easily make your own gluten free oat flour by simply placing gluten free oats into a blender and blending/pulsing until they’re smooth and resemble a fine flour. This is probably the cheapest option. For this recipe, you’ll most likely need 1 2/3 cups of gluten free oats to make the same amount of oat flour. Always measure the oat flour to ensure the proper amount called for in the recipe.
How to make lactation cookies without brewer’s yeast
I realize that not everyone is likely to have brewer’s yeast in their pantry, therefore I’m including a few options for making these cookies without brewer’s yeast. You only need to pick one of these options to replace the brewer’s yeast in this recipe:
- use 1/2 cup unsweetened shredded coconut
- use 1/4 cup oat flour
- use 1/2 cup fine blanched almond flour
How to store & freeze these lactation cookies
These easy lactation cookies are the perfect treat to freeze for later and enjoy whenever you need a snack or sweet treat.
- To store the lactation cookies: feel free to keep these cookies in an airtight container at room temperature for up to 5 days.
- To freeze the lactation cookies: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!
See how to make lactation cookies:
If you make these lactation cookies, be sure to tag #ambitiouskitchen on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you! xo.
The Best Lactation Cookies (for nursing mamas!)
The best lactation cookies for nursing mamas! These delicious vegan and gluten free lactation cookies are packed with nutrients from oats, flax and brewer's yeast that are great for boosting milk supply. Plus, they taste just like your favorite oatmeal chocolate chip cookie! This lactation cookie recipe is the perfect treat for new moms and anyone looking for a healthy cookie.
Ingredients
- ¼ cup flaxseed meal
- ½ cup water
- 1 cup coconut sugar
- 1/3 cup coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- 1 2/3 cups oat flour, gluten free if desired*
- ¾ cup old fashioned rolled oats, gluten free if desired
- ¼ cup brewer’s yeast** (get the debittered kind if possible)
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2/3 cup dark chocolate chips, dairy free if desired
- Maldon sea salt, for sprinkling the tops of the cookies
Instructions
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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In a medium bowl, mix together flaxseed meal and water; let it sit for 5 minutes while you get all your other ingredients ready.
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After 5 minutes the ‘flaxegg’ will be ready and you can add in the coconut sugar, melted and cooled coconut oil, and vanilla extract to the bowl; whisk together until smooth and well combined.
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Next add in the oat flour, rolled oats, brewer’s yeast, baking soda, cinnamon and salt. Mix until well combined. Fold in chocolate chips.
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Use a medium cookie scoop and place dough on a prepared baking sheet, about 2 inches apart. You should get about 20 cookies. If you want thicker cookies, leave as is. If you want slightly thinner cookies, very gently push ONLY the top of the cookie down a bit. Don’t over flatten.
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Bake cookies for 10-13 minutes until edges are just slightly golden brown around the edges. Once cookies come out of the oven, sprinkle the tops with fancy sea salt.
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Allow cookies to cool on the baking sheet for 10-15 minutes before removing and transferring to a wire rack to finish cooling. Leaving them on the baking sheet will help them settle up, harden and hold together. Makes 20 cookies.
Recipe Notes
I've successfully also made these with almond flour instead of oat flour! Here's how to do it: use 1 2/3 cup fine blanched almond flour (instead of oat flour) and 1 cup of oats (instead of 3/4 cup oats). You'll need to bake these just a few minutes longer, and they'll be softer, but they will be delicious!
How to make these without brewer's yeast: instead of brewer's yeast, feel free to use 1/2 cup unsweetened shredded coconut or 1/4 cup more oat flour.
How to make your own oat flour: you can easily make your own gluten free oat flour by simply placing gluten free oats into a blender and blending/pulsing until they’re smooth and resemble a fine flour, then measure out the amount called for in the recipe.
*If you like thinner cookies, use 1 ½ cups of oat flour instead of 1 ⅔ cups.
**Not all brewer's yeast is gluten free, so be sure to look for a kind that is certified GF if that's something you desire.
To freeze them: check the full post for freezer instructions!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
44 comments
Cannot WAIT to try these. As if AK couldn’t get any better. Outdoing yourself, mama!! 👏🏻🙌🏻❤️
The best!! Thanks, Annie! Hope you love them 🙂
These cookies are AMAZING! Even picky husband approved! Not only were they the tastiest lactation treats,, but I felt they helped maintain my supply much better than other lactation treats I’ve made. They are awesome to have when you need a late night snack after feedings on your way to bed! I didn’t have coconut sugar, so I did use brown sugar which I thought tasted awesome. I also added extra chocolate chips because #chocolate! Thank you again, Monique for yet another amazing 5 star recipe in my book!
Love that! So happy you found these, Megan. The perfect snack or healthy treat!
These are so delicious! As a new mama with a love for oat flour, these have been a wonderful snack while I’m nursing my baby girl and trying to stay on top of hunger while pumping at work. I was wondering, do you have any advice for how to make lactation energy bites using similar ingredients? Most of the recipes I’ve seen use dates and I’d rather not mess with that or with protein powder.
So happy you love them! Feel free to try my peanut butter energy bites: https://www.ambitiouskitchen.com/protein-peanut-butter-energy-bites/ they contain flax and oats, and you can easily add in some brewers yeast instead of protein powder (I would do 1/4 cup brewer’s yeast)
These are the most delicious lactation cookies I’ve ever tried! Super easy to make and even my toddler likes them 🙌🏼
So happy you both love them! Such a great, nourishing treat 🙂
These are fantastic!!!!! Taste amazing and really upped my supply! Love all your recipes I’ve tried!
Amazing!! So happy to hear that, Haley 🙂
These are SO good. I made a batch pre-baby and basically survived on them for the first week (and then have enjoyed them in addition to a more rounded diet for the next while!). I don’t have any data to compare with, but my supply was super strong from the get-go, and it definitely could have been due to these!
Amazing! So happy to hear that, Heather 🙂
These are delicious! I made these for a friend who is due in a week. I made them exactly as written with the exception of the sugar (I used half granulated sugar and half brown sugar because I didn’t have coconut sugar on hand). They turned out great regardless, although they spread a bit more and turned less brown than seen in the recipe pictures. Would highly recommend this recipe!
Perfect! I hope she loves them!
These Are so delicious! The old lactation cookie recipe I followed called for lots of sugar and butter and tasted very similar to this. I can’t believe how good these are and I love the healthier ingredients. They definitely gave my supply a boost. Thank you for this great recipe!
Delicious and nourishing! So glad you loved them!
I wanted to add that I froze about 12 raw cookie balls in an airtight container and baked them a week later and they were just as good as when I baked the fresh batch. I found it was best to let the cookies thaw on the cookie sheet while the oven preheats. Thanks again!
Perfect! And great tips 🙂
These were really easy to make! I did sub out a few ingredients. I didn’t have coconut sugar so I used light brown sugar instead. I also used almond flour instead of oat flour and followed the measurements provided for the substitution. They tasted awesome freshly baked. (chewy in the center and slightly crispy edges) However, I stored them in a tupperware and the next day they were kind of moist and chewy and falling apart so I was a little disappointed. I did find that they worked well to up my supply though! Maybe I’ll try oat flour next time..
I do mention in the post that the cookies will be softer when using almond flour. Sorry to hear they didn’t hold up together as well for you the second day. Perhaps try baking them for a bit longer next time when using almond flour. I’m glad they helped up your supply!
I tried these with oat flour instead and they were still pretty soft and crumbly. 🙁 Maybe the longer bake time will help. I like the flavor so it’s enough to keep me motivated to try again.
I haven’t had that issue and I make these with oat flour all the time 🙂 try again or yes, bake a bit longer to keep them held together better!
So delicious !
Glad you liked them!
Yum yum yum! I followed the recipe exactly. I would eat these even if I wasn’t breastfeeding!
Absolutely! Such a great treat 🙂
Ok so I made 3 changes…I used butter instead of coconut oil (I’m out apparently!), drip espresso instead of water (trying to mask that brewers yeast flavor), and I used a whole cup of dark chocolate chips. I’m only commenting because in tweaking the recipe out of necessity with the butter these came out EXACTLY Like laceys! So bizarre how they baked up but laceys happen to be like my all time favorite cookies so if there are any other Lacey fans out there, here you go!
So interesting! I’m glad they worked out and you like them that way 🙂
SO GOOD!! Even my boyfriend liked them! I didn’t have brewer’s yeast so did the extra oat flour. Ordered some on amazon and will add it next time. Would adding collagen to this recipe throw it off? I notice a lot of recipes say adding collagen is optional so I’m guessing it wouldn’t affect it much?
Thank you again!
So glad you loved them! You could likely add a scoop of collagen, although FYI it hasn’t been proven that collagen maintains its benefits when baked. Maybe try removing 1/4 cup oat flour and adding collagen instead? Or you could try in addition! up to you
Wow! I just made these for my sister who just had a baby last week- I tried one, and now I’m kicking myself for not making a batch for myself! Delicious!
Amazing! I hope she loves them, too 🙂
Obsessed with these cookies. I couldn’t fit all of the cookies on my two sheet pans, so I made no-bake cookie balls with the extra dough. SO GOOD. These are also great straight out of the freezer.
Love it!! So happy you enjoyed!
My batch spread, but I blame the altitude. While it was still warm and a little tacky I rolled them up! Once the roll is cool ill slice😊 It still tastes yummy!
Perfect way to save them! Glad they tasted great 🙂
Very tasty but I would reduce the sugar next time. Found it very sweet.
Let me know how it goes!
I have all these ingredients except the sugar. I do have maple syrup and bananas.. do you think I could sub either to sweeten the cookies or no?
I think that maple syrup would work well. Maybe just a bit less that what’s called for of sugar though!
Made these twice now for a couple of my nursing mama friends and they are delicious. Mine spread a more than what I wanted both times and didn’t quite have the form of those pictured and I followed the recipe to a T. Any thoughts, could I chill the dough for a bit to firm up the coconut oil and dough?
That’s so strange as these are pretty thick. Perhaps it was a measurement issue, but next time you could try adding a bit more oat flour.
Hi these look really good! Can I use plain flour instead? I don’t have oat flour or almond flour. What would the measurement be for plain flour?
Hi! Unfortunately I wouldn’t recommend regular, all purpose flour in these because the texture will change a lot. Sorry!