Lactation Cookies

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.

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 Ashley

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