This is one of the best Lactation Cookie recipes around! They are an easy dessert recipe that helps increase milk production in nursing moms with added ingredients like coconut milk, flax meal, Brewer’s yeast, and oatmeal!
Looking for other delicious recipes to increase your milk supply? Try my Lactation Brownies and my Starbucks Copycat Pink Drink!
It’s hard to believe my little Evie girl is 5 months old already and I’ve been enjoying these Lactation Cookies for just as long to help build and maintain my milk supply.
When I decided to exclusively pump, I knew it was going to be hard. I also knew that I didn’t want to do it for a year. In fact, my initial goal was 2 months to get her to her first round of shots and through the first part of the cold and flu season.
And let me tell you, those 8 weeks were ROUGH. I wanted to quit pumping every single day. But I pushed through and ultimately decided to keep going and set myself a new goal of 6 months.
Let me say that I am not a medical professional and if you have serious concerns about your milk supply, please seek out a lactation consultant to make sure there isn’t a larger issue.
Also, please note that lactation treats or food of any kinds have not been scientifically proven to increase supply.
They Helped Boost My Supply!
Now that my supply has regulated and I’m pumping just twice a day, it doesn’t feel like it’s as much of a burden as it did in the beginning. And I plan to pump longer than 6 months because it has gotten so much easier.
Plus, I’ve already invested in all the supplies and at this point, it’s much cheaper than formula.
I’ve been fortunate enough to have a good supply from the beginning. But I wanted an oversupply so that I could store enough milk away so that Evie could have some every day until she turned 1.
These Lactation Cookies along with my Lactation Brownies helped me do just that. In the beginning, I would enjoy a couple of cookies or brownies per day to help boost my supply.
Now I keep the dough frozen and pull a couple of cookies out to bake when I’ve had a clogged duct or notice a small drop in my supply to help me recover and maintain.
Even at 2 pumps per day, I’ve been able to produce about 25 ounces per day and we supplement with 5 or so ounces of formula per day.
So I think these Lactation Cookies have been really helpful. And I hope they will be helpful to you in building and maintaining your own supply.
What Are Lactation Cookies:
They are a treat recipe made with several ingredients believed to help boost breast milk supply in nursing or pumping mothers. These ingredients include oatmeal, flax meal, coconut milk, and Brewer’s yeast.
Coconut Milk – Coconut milk is very hydrating and will assist with milk production. You’ll want to get the cold coconut milk from the dairy coolers, not the canned stuff. You can also use Oat Milk if preferred.
Old Fashioned Oatmeal – A lot of lactation consultants recommend adding oatmeal to your diet to help increase supply.
Brewer’s Yeast – This has tons of benefits from nutritional value to help fight the baby blues, read about them on Verywell Family!
Ground Flaxseed – Flaxseed has phytoestrogens that can influence breast milk production.
Collagen Peptides – Okay, so this product isn’t a milk supply booster, it’s more just another beneficial product for new moms. Collagen peptides contain the same amino acids as gelatin which is identical to the protein found in skin, nails, hair, bones, cartilage, and joints. I recommend taking this to help with postpartum hair loss.
How To Make Lactation Cookies:
These Lactation Cookies are actually fairly easy to make, but they do require a couple of hours of chill time so that they don’t get hard after baking.
I find that a stand mixer is the easiest way to make these because the dough is pretty thick. The dough isn’t necessarily dry, but it shouldn’t be sticky and you will likely have to use your hands to mold the dough balls together.
Find the step-by-step instruction and full printable recipe at the bottom of the post!
They Make A Great Gift!
These Lactation Cookies aren’t just beneficial to milk supply, they’re also really delicious. I caught my husband sneaking them more than once 😉
They are, after all, a chocolate chip oatmeal cookie at their core. They just have some extra goodness like coconut milk, Brewer’s yeast, and flax meal thrown into the mix.
These also make a wonderful gift for new nursing or pumping moms. So bake some up to bring when you go to meet the new baby in your life!
The dough can be frozen and pulled out to bake as needed if you’re doing some groundwork before your little one arrives.
How To Freeze:
- Roll the dough into balls and place them in an air-tight freezer container for up to 9 months. I like to put a piece of plastic wrap over the top before sealing to ensure freshness.
- This isn’t a soft cookie dough so you don’t need to place parchment paper between the cookie dough balls before freezing.
- To thaw, transfer to the fridge, once thawed, bake according to the recipe directions. You can pull out just a few cookies at a time, you don’t have to bake the whole batch at once.
How Fast Do They Work?
It will likely be different for everyone and some may not see an increase at all. In my case, I started seeing a gradual supply increase in about 24 to 36 hours after eating my first cookie. I started by eating 3 cookies per day and once my supply was where I wanted it, I cut back.
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Lactation Cookies
Ingredients
- 2 tablespoons flax meal
- 1/4 cup coconut milk1
- 2 cups all-purpose flour
- 1/4 cup Brewer’s Yeast
- 1/3 cup collagen peptides2
- 2 1/2 cups old fashioned oatmeal3
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup coconut oil
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 3 large egg yolks4
- 1 teaspoon vanilla extract
- 1 cup shredded coconut5
- 1 1/2 cups chocolate chips
Instructions
- In a small bowl, combine the flax meal and coconut milk and allow to sit for 5 minutes while you prep the other ingredients.
- In a large bowl, mix together the flour, Brewer’s yeast, collagen peptides, oatmeal, baking soda, baking powder, and salt. Set aside.
- In a separate large bowl or stand mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugars until light and fluffy, about 3 minutes.
- Add the flax meal and coconut milk to the butter mixture and mix until combined, scraping down the sides as needed.
- Add the egg yolks and vanilla to the butter mixture and beat just until incorporated.
- Add the dry ingredients in two separate additions, mixing the dough after each addition and scraping down the sides if needed.
- Fold in the coconut and chocolate chips.
- Measure the cookie dough out into 1/4 cup portions and rolls the dough between your palms to make balls.
- Place the balls in an airtight container and chill the dough for at least 2 hours before baking for best consistency.
- When you’re ready to bake the cookies lace the balls of chilled dough at least 3 inches apart on the cookies sheet.
- Preheat the oven to 350°F and bake for 13 to 16 minutes, the edges should be golden brown and the tops should be lightly golden. Remove from oven and allow the cookies to cool on the pan for a few minutes before transferring to a cooling rack to finish cooling.
- Bake off the remaining dough or store in an airtight container in the fridge or freezer. See notes regarding extra dough.
Notes
- Coconut Milk used should be the unsweetened kind you find in a carton in the dairy cooler, not canned. If you do not have coconut milk, oat milk or water can be used as a substitute.
- Collagen Peptides can be omitted from the recipe.
- Shredded Coconut can be omitted or you can add chopped nuts in its place.
- If you don’t like hearty cookies, go ahead and add the oatmeal to a food processor and pulse until a coarse crumb forms.
- You can also use 2 large eggs instead of the egg yolks.
- depending on some of you choices (whole vs processed oatmeal, eggs, etc) The dough is not very sticky and can be a little crumbly, but once it bakes they should be fine.
- Wrap the dough in plastic wrap or store in an air-tight container for 3 to 5 days in the refrigerator.
- Once ready to bake, roll into balls and bake according to the recipe directions.
- Roll the dough into balls and place in an air-tight freezer container for up to 9 months. I like to put a piece of plastic wrap over the top before sealing to ensure freshness.
- This isn’t a soft cookie dough so you don’t need to place parchment paper between the cookie dough balls before freezing.
- To thaw, transfer to the fridge, once thawed, bake according to the recipe directions.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Leslie says
I haven’t tried these yet, I’m going to be making the brownies, but it’s the same question for both. I’m allergic to coconut, so I have almond milk unsweetened, do you think this would work? I have it on hand and would hate to add another opened container. Also, I’m allergic to nuts, hints coconut so would it be ok to omit the sheds and nuts or is that something that has to be used? Thank you.
Rebecca Hubbell says
I would use oat milk over almond milk because it will be better for milk production. But almond milk is fine if that’s what you have. And yes, the nuts can be left out.
Martha says
Hi, Can I substitute the yeast? Thank you!
Rebecca Hubbell says
You can omit it if you’d like, but it is a key ingredient that supports milk production.
Jane says
Hi, I am about to make this.. Can I substitute the all purpose flour to almond flour, and Chocolate chips to Zero sugar chocolate chips? Thank you!
Rebecca Hubbell says
Using sugar free chocolate chips is fine, however almond flour and all-purpose are very different and the overall structure of the cookie would change and may not hold together if you used almond flour.
Emily says
These cookies are OUTSTANDING and I’m the grandma!!! Just one question, in the picture of you holding a cookie they look much smaller than the 1/4 cup portions the recipe calls for… Can I make them smaller? And how many can my daughter have at one time?
Rebecca Hubbell says
The cookies in the photo are made with the 1/4 cup measurement, they are thick cookies. You could make them smaller, but would want to reduce the baking time. The amount she can have isn’t limited other than by how much she wants to eat. The nutritional information is an estimate based on each 1/4 cup portioned cookie. When I was pumping I ate 2 to 3 per day and noticed they helped.
Seema says
Is there something I can substitute for the flour to make these gluten free? Thanks!
Rebecca Hubbell says
You could try using a 1 for 1 all-purpose Gluten free flour. Bob’s Red Mill and King Arthur are my preferred brands.
Ashley says
Only baked a couple to try after making the batch not too bad and my tea hopefully it works. #LactationCookiesRecipe #BreastfeedingCookies #LactationRecipes
Jade says
Can you bake the cookies and freeze them after (if using as a gift).
Rebecca Hubbell says
You technically can, but I wouldn’t recommend it as the cookies could dry out. I would prepare the dough, portion it out and do a flash freeze, then pack it up and include the baking directions. This will allow the new mama to bake them off as she needs them, lasting longer. By pre portioning all she has to do is grab them from the freezer and bake which makes them really simple.
Christina says
On the back of the collagen I ordered it says “consult physician if nursing pr pregnant before use” should I be concerned about using this product or is that just a formality? I’m still currently pregnant but was going to try the recipe out.
Rebecca Hubbell says
Collagen is normally considered safe while pregnant, but definitely talk to your doctor if you have concerns. You can also try this recipe without the collagen while still pregnant. It won’t impact the flavor or texture.
Jennifer says
Is coconut cooking oil okay to use?
Rebecca Hubbell says
Is that liquid or solid?
Jennifer Smelser says
Liquid, you find it where you would vegetable oil in the grocery store.
Rebecca Hubbell says
No, it won’t work, you’ll need the solid kind.
Jess says
Delicious cookies. I used instant oats since I didn’t have old fashioned oat. Came out SUPER soft and delicious!
Jade says
So I did each cookie at 1/4 cup and only got 21 cookies! They are big!!! Guess one a day?
Rebecca Hubbell says
Did you level off your measuring cup? I would say 1 a day should be plenty!
Tiffany says
What is the serving size for the nutritional information listed? Is 1 cookie 180 calories??
Rebecca Hubbell says
Yes, nutritional information is an estimate per cookie.
Kristin says
I tried this recipe this evening and the dough was very dry, it was hard to get them into balls without falling apart ?
Rebecca Hubbell says
I’m sorry to hear that you had issues. You could always try adding a little extra milk or coconut oil to help bind the dough a little more. I would only add 1 tablespoon at a time until desirable consistency is reached.
Laura says
Just out of curiosity, what is your pump schedule? How many times do you pump both day and night and what is your frequency? I noticed you mentioned just 2 times and that sounds so nice considering how much I both nurse and pump. Thanks!!
Rebecca Hubbell says
Hi Laura, my pumping journey has been over for a few months. But I pumped twice a day from the end of January to mid-July. I was an over producer so when I went to 2 pumps I was still producing between 20 and 30 ounces a day. I started weaning in July and dropped to 1 pump for a few weeks before stopping completely. I pumped first thing in the morning (6 or 7am) and then right after my little one’s bedtime (around 7 or 8pm).
Paola says
Hi can i use oven toaster for this recipe? For how many minutes is the cooking time? Thanks po
Rebecca Hubbell says
Hi Paola, I’m sure you can but I have never made them this way so I can’t speak to the bake time.
Lauren says
Just made these for my sister. The 1/4 cup size cookies seemed way too big so I split them in half and that was a good size cookie. My dough ended up being pretty wet (recipe states that they wouldn’t be wet) but seemed to turn out just fine. I unfortunately can’t eat them due to a sensitivity to flax but my husband taste tested and said they were delicious!
Elle says
Is this baked at 350°F??
Rebecca Hubbell says
Yes, thank you for pointing out that that was missing, just fixed in the recipe card.
Natalie says
These cookies look so delicious and so easy to make!