A healthy and delicious breastfeeding friendly treat – Oatmeal Lactation Cookies! Made with brewer’s yeast, oats and flaxseeds to help support breast milk supply. Gluten-free and vegan friendly recipe.
If you’re looking for more breast feeding friendly treats, check out my popular Lactation Energy Bites if you’re looking for a no-bake treat! They’re the perfect snack to bring new moms.
This recipe is based off of my Vegan Oatmeal Chocolate Chip Cookies, thanks to a reader who gave me the idea to convert them into a delicious lactation cookies!
Lactation cookies are a lovely gift to bring first time (or veteran!) moms and parents. When breastfeeding, your caloric needs increase and these cookies make for the best treat, especially in the middle of the night during those first few weeks.
What Are Lactation Cookies?
Lactation cookies are cookies made with ingredients to help boost milk supply when breastfeeding. And yes, non-lactating persons can enjoy them too!
Why You’ll Love Them
- Easy to make – using wholesome ingredients and a pretty straight-forward vegan cookie recipe.
- Gluten-free and vegan-friendly – sometimes when you’re breastfeeding, you may need to take into consideration dietary concerns. This recipe is made without eggs, uses oil instead of butter and can be made gluten-free using certified gluten-free oats and flour.
- A delicious little treat – breastfeeding or not these healthy oatmeal cookies are a delicious treat that the whole family will love.
What’s in Lactation Cookies?
You need some specific ingredients in lactation cookies to help increase milk production. Most of these ingredients are pantry items, except maybe brewer’s yeast, which is one of the main ingredients said to help boost supply.
Here’s a list of what you’ll need for this recipe:
- oats – Whole grain oats are thought to have properties that support the hormones responsible for making breast milk. They’re a source of iron, which can be beneficial in encouraging milk supply. (Low iron levels can inhibit supply.)
- flax seeds – we’re using flax seed meal versus the whole seed because it’s believed when flaxseeds are milled down, they’re easier to digest. Flax seeds are a good source of essential fatty acids and also contain phytoestrogens that can influence breast milk production. The flax meal also get mixed with water, to create an egg replacer.
- brewer’s yeast – a nutritional supplement rich in B vitamins, iron, protein, chromium, selenium, and other minerals that can help with milk production and also boost energy levels.
- flour – feel free to use a 1:1 gluten-free baking flour (Bob’s is my go-to) or a whole wheat white flour for best results. If wanting to use unbleached all purpose flour, you’ll want to add an additional 2 tablespoons.
- coconut oil – we’re using coconut oil in this recipe to keep these oatmeal cookies dairy-free and vegan friendly. I’ve also used light olive oil in its place and it works great!
- brown sugar – I like using dark brown sugar for more flavor, but you could also sub coconut sugar if you’re looking for an alternative. While these oatmeal cookies use less sugar than traditional cookies, you do want a certain amount to help balance the flavor of the brewers yeast, so be careful if you’re looking to decrease the sugar amount.
- cinnamon, baking soda & salt – for enhanced flavor.
- vanilla extract – for sweet vanilla essence.
- chocolate chips – for a chocolate-y treat. I prefer a mix of dark chocolate chips, but you can also sub other mix-ins like dried fruit.
Where to Buy Brewers Yeast
Because lactation cookies and homemade breastfeeding treats are becoming more popular, you may be able to find brewers yeast at your local grocery store. Make sure you’re buying brewers yeast, and NOT nutritional yeast. I bought Anthony’s brand from Amazon.
Brewers yeast is one of the key ingredients you’ll need if you’re looking to support lactation, so make sure not to sub it.
Step-by-Step How to Make
First start the recipe by mixing the flaxseed meal with water and let it sit for 5 minutes.
While the flaxseed-water mixture is resting, preheat the oven and begin gathering the rest of your ingredients. And make sure to read through the whole recipe so you have a good idea as to how to steps flow.
While the flax egg is resting, in a separate bowl combine all of the dry ingredients.
In a large bowl, using an electric hand mixer or stand mixer for best results, combine the oil with brown sugar on medium-high speed for about 1 minute, scraping down the sides of the bowl as needed. Then add in the gel-consistency flaxseed mixture and vanilla, mixing on medium speed until thoroughly combined.
Now begin adding the dry ingredients, mixing on low speed and then fold in the chocolate chips.
NOTE: the batter will be somewhat thick, a little sticky and slightly oily – this is correct.
On a lined cookie sheet with parchment paper, use a medium cookie scoop (about 1.5 tablespoons) and space evenly on the sheet, then flatten slightly, to about ½” thickness. These cookies won’t spread a ton, so make sure to flatten a bit.
Then bake cookies for 7-9 minutes, and allow the cookies to rest on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
Recipe Notes & Tips
THE FLAXSEED MIXTURE – The milled flaxseed gets mixed with water and sits for at least 5 minutes, which allows the flaxseed to absorb some of the water and you get a gel-like consistency. Make sure you wait until the mixture has gelled up. This helps replace the eggs in the recipe and adds some healthy fats too.
DON’T OVER-BAKE – Be careful not to over bake the cookies either! They’re best just slightly underdone, then allow the cookies to cool on the baking sheet to set before transferring to a cooling rack.
PRESS & SHAPE DOUGH – Use a medium cookie scoop to get the right amount of dough. Then you’ll want to actually press the cookie dough to about 1/2″ thickness. The cookies don’t spread a ton, so this step is important for getting the right shape and thickness for baking time.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx AshleyPrint
A delicious breastfeeding friendly treat – Oatmeal Lactation Cookies! Made with brewer’s yeast, oats and flaxseeds to help support breast milk supply. Perfect for both new moms and seasoned ones, and a healthy snack the whole family will love. Rich in vitamins, minerals and healthy fats.
- 3 tablespoons milled flaxseed + 1/3 cup water
- 2 1/2 cups rolled oats
- 2/3 cup flour (see notes)
- 3 tablespoons brewer’s yeast
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup avocado oil
- 3/4 cup dark brown sugar
- 1 tablespoon vanilla extract
- 2/3 cup dairy free vegan friendly chocolate chips
- Make flax egg: In a small bowl, combine milled flaxseed with water. Let sit for about 5-7 minutes. Until the flaxseeds absorb the water and the consistency is gel-like. Set aside while it sits.
- Preheat oven to 350ºF and line cookie sheet with parchment paper; set aside.
- Mix dry ingredients: In a medium bowl combine oats, flour, brewer’s yeast, baking soda, salt and cinnamon; set aside.
- Mix wet ingredients: In a large bowl using stand mixer fitted with paddle attachment, or electric hand mixer, combine oil and brown sugar on medium-high speed until brown sugar is well mixed – about one full minute. Add in thickened flaxseed mixture and vanilla, mixing on medium-high speed until combined.
- Combine: Add in bowl of dry ingredients, mixing on low-medium speed until combined. Fold in chocolate chips. Dough should be somewhat thick, kind of sticky and a little oily even.
- Bake: Using medium cookie scoop (about 1.5 tablespoons), scoop dough onto parchment paper and flatten to about 1/2″ thickness. These cookies don’t spread a ton, so don’t skip this step unless you want super thick cookies. Bake cookies for 7-9 minutes, making sure not to over bake. Allow cookies to cool on baking sheet for about 3 minute before transferring to wire rack to cool completely. TIP: I like to test 2-3 cookies first to see how they bake before baking an entire sheet.