The Best Lactation Cookies (for Milk Supply) Recipe
These delicious lactation cookies are specially crafted to help support milk supply for nursing mothers. Made with nutritious ingredients like brewer’s yeast, ground flaxseed, and oats, they provide a tasty and wholesome snack that combines health benefits with comforting flavors. The cookies have a tender texture with a hint of cinnamon and dairy-free chocolate chips, perfect for satisfying sweet cravings while boosting lactation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 2 Tablespoons ground flaxseed
- ⅓ cup water
- ½ cup melted coconut oil
- 1 cup coconut sugar (brown sugar works as well)
- 1 teaspoon vanilla extract
Dry 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
Add-ins
- ½ cup chocolate chips (dairy-free, if needed)
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and prepare two baking sheets by spraying with cooking spray or lining with parchment paper or Silpat. Set aside.
- Make flax eggs: Whisk together the ground flaxseed and water in a small bowl to create a flax egg. Set this mixture aside; it will act as a binder in the dough.
- Mix dry ingredients: In a medium bowl, combine the quick cooking oats, oat flour, brewer’s yeast, baking soda, baking powder, cinnamon, and sea salt. Stir well to evenly distribute all dry components and set aside.
- Mix wet ingredients: In a large mixing bowl, whisk together the melted coconut oil, coconut sugar, prepared flax eggs, and vanilla extract until smooth and fully combined.
- Combine wet and dry: Gradually add the dry ingredient mixture into the wet ingredients bowl. Stir until just combined, taking care not to overmix to keep the cookies tender.
- Add chocolate chips: Gently fold the chocolate chips into the cookie dough, ensuring they are evenly distributed throughout.
- Scoop dough: Using a spoon or cookie scoop, drop rounded tablespoonfuls of dough about 2 inches apart on the prepared baking sheets. Lightly press each cookie down with a fork to flatten slightly.
- Bake cookies: Bake in the preheated oven for about 10 minutes or until the edges are golden brown. The cookies may still seem soft in the center, but avoid overbaking to prevent them from becoming too crisp.
- Cool cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes until they start to firm up. Then transfer them to a wire rack to cool completely.
- Store cookies: Once cooled, store the lactation cookies in an airtight container in the refrigerator for up to 10 days or freeze them for up to 3 months to maintain freshness.
Notes
- Using ground flaxseed mixed with water creates a vegan egg substitute that also boosts omega-3 content.
- Brewer’s yeast is a key ingredient to support milk production but can have a strong taste; balance it with cinnamon and chocolate chips.
- You can substitute brown sugar instead of coconut sugar if preferred.
- Pressing cookies down slightly helps them bake evenly and achieve a nice texture.
- Do not overbake to keep cookies soft and chewy rather than dry and crumbly.
- For dairy-free, ensure the chocolate chips are vegan or dairy-free variety.
- Cookies can be frozen individually wrapped for convenient grab-and-go snacks suitable for busy nursing moms.
