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Not all lactation cookies are created equal. If you’re looking for a cookie recipe that uses less refined flour and sugar but still tastes like a delicious treat, this one is for you.
I’ve spent weeks experimenting with this recipe to make it as nourishing as possible without compromising the flavor. I’ve learned that brewer’s yeast comes in different varieties, so read my notes below and avoid the mistakes I made during testing.
(This will help you avoid gross-tasting cookies!)
I love these cookies so much that even though I’m no longer nursing my babies, I still can’t resist taste-testing them when I make a batch. They are my go-to gift for new moms and freeze beautifully for a late-night breastfeeding snack.
⭐⭐⭐⭐⭐ Featured Review
“I had made another recipe that I’d gotten from my lactation consultant that I really did not like at all. These are SO GOOD.“
-Angelina
Table of Contents
Ingredients for Lactation Cookies
- Oat Flour and Rolled Oats. Since oats may help with milk production, these cookies get a double dose! First, use oat flour (ground oats) and add extra rolled oats for texture.
- Brewer’s Yeast. Brewer’s yeast also has a reputation for boosting milk production, but it can taste unpleasant. Look for “de-bittered” on the label when shopping for this ingredient. This product is available in powder or flakes, and I find the flakes to be the most neutral in flavor; however, either option will work for this recipe.
- Coconut Oil. This recipe uses coconut oil instead of butter because it has medium-chain fatty acids, including lauric and capric acid, which may help boost both mom’s and baby’s immune systems. (source) For the most neutral-flavored cookie, use refined or expeller-pressed coconut oil, which has zero coconut flavor. If you use virgin coconut oil, it will impart a subtle coconut flavor.
- Ground Flax. This ingredient is also known to support lactation, so we add it to the cookies as a substitute for some of the flour typically found in a regular cookie recipe. (It also adds bonus fiber!)
- Egg. The egg adds protein and helps bind the cookies together. If you need an egg-free option, you can use a flax egg as a substitute; however, the cookies will be slightly softer and more fragile.
- Coconut Sugar. This granulated sugar is a great alternative to white sugar. It has a similar flavor to brown sugar and will help the cookies spread as they bake. (If you try to use less sugar, the cookies won’t spread as much.)
- Pantry Staples. Vanilla extract and salt complement the flavor in these cookies, while baking soda helps them spread evenly. Use fresh baking soda for best results, as old baking soda may prevent these cookies from rising and spreading as much.
Food Allergy Tip
These lactation cookies are dairy-free and gluten-free when made with a certified gluten-free brewer’s yeast and gluten-free oat flour. You can also make your own homemade oat flour, if you need to. It’s a great way to sneak more oats into these cookies.
How to Make Lactation Cookies (Step by Step)
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine 3/4 cup coconut sugar, 1 large egg, 1/3 cup melted coconut oil, and 1 teaspoon of vanilla extract. Stir well.
- To the wet ingredients, add 1 cup oat flour, 2 tablespoons ground flax seeds, 1/4 cup de-bittered brewer’s yeast, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
- Mix well until the cookie dough looks almost glossy. It won’t be as stiff or thick as regular cookie dough.
- Fold in 1/2 cup each of rolled oats and chocolate chips.
- Use a tablespoon or cookie scoop to drop the cookie dough on the parchment-lined baking sheet. Keep the balls 2 inches apart to allow them to spread. Bake at 350ºF for 8 to 10 minutes.
- When the timer goes off, remove the pan from the oven and let them cool completely. The cookies will feel fragile when warm, but they will firm up as they cool. Then enjoy!
Storage and Serving Tips
I like to serve these cookies slightly warm or at room temperature for the best flavor. The oat flour will continue to absorb moisture as it rests, so don’t be surprised if these become slightly drier the next day. You can store them in an airtight container to help keep them moist, but we usually just eat them straight from a plate on the counter. (They only last a few days in my house!)
These cookies also freeze well. You can make a double batch, and once the cookies are fully cooled, you can place them in an airtight bag and store them in the freezer. You can eat them frozen, or let them thaw on the counter before serving again.
The Best Lactation Cookies You’ll Ever Make
Ingredients
- ⅓ cup melted coconut oil (see notes)
- ¾ cup coconut sugar
- 1 large egg (or 1 flax egg; see notes)
- 1 teaspoon vanilla extract
- 1 cup oat flour (certified gluten-free, if needed)
- 2 tablespoons ground flax seeds
- ¼ cup debittered brewer's yeast (see notes)
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup old fashioned oats
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the coconut oil, sugar, egg, and vanilla and mix well.
- Add in the oat flour, ground flax seeds, brewer's yeast, baking soda and salt, and stir again until a thick batter is formed. It may take a few minutes of stirring to incorporate the dry ingredients evenly. Fold in the oats and chocolate chips. (Do not taste-test the batter at this point.)
- Use a 1-ounce cookie scoop or tablespoon to scoop the dough and drop it onto the lined pan, about 2 inches apart to allow for the cookies to spread. You should get 18-20 cookies from this recipe, so you'll need to use 2 pans, or bake in 2 separate batches. Bake at 350ºF for 8 to 10 minutes, until the cookies have spread and are lightly golden around the edges.
- When the cookies are done baking, let them cool on the pan for at least 15 minutes before serving. Once they have totally cooled to room temperature, you can store them in an airtight container in the fridge for up to a week. Or, freeze them for up to 3 months, if you want to make a double-batch.
Notes
- Use coconut oil that is labeled “refined” or “expeller pressed” if you want a cookie with zero coconut flavor. You can also replace the coconut oil with a 1/2 cup of softened butter, if you prefer.
- To make a vegan lactation cookie, replace the egg by adding an extra tablespoon of ground flax seed plus 3 tablespoons of water to make a flax egg substitute.
- Brewer’s yeast can taste VERY bitter and ruin the flavor of your cookies. Look for non-bitter or debittered yeast for the tastiest results. (I most recently tried Blue Bonnet’s brewer’s yeast flakes, which have no bitter flavor.) You can also try using nutritional yeast instead, or replace this with a scoop of unflavored protein powder or an extra 3 tablespoons of oat flour, for a similar texture.
- If you are gluten-intolerant be sure buy certified gluten-free oats. If you cannot find a brewer’s yeast that is certified gluten-free, try using nutritional yeast instead, which is thought to have similar properties for milk production.
Nutrition
More Recipes to Try
If you try this lactation cookie recipe, please leave a comment and star rating below letting me know how you like them.
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Just made these and they’re delicious! Thank you for sharing the recipe! I added walnuts and cinnamon to mine too.
I forgot to add the oat flour (whoops!) but they still came out amazing! Very thin and chewy, which I like. I’m sure they’re just as delicious with the flour, I’ll try next time.
These are amazing. Came out pretty flat so I’ll try splitting the difference between the old and new recipes and use 1 1/2 cups of flour but the taste is addicting! I exclusively nurse my 9 month old baby and after eating several the night before I woke up this morning really needing to feed her! Made quite a difference despite having an established supply. Thanks for another amazing recipe! First time leaving a review but I’ve bought your cookbooks and been using your recipes for years and never been disappointed, can’t thank you enough!
Hi, I was wondering your thoughts on replacing the ground flax with ground chia? From a quick google search, it looks like chia seeds are also a galactagogues food.
Yes, I think that would be just fine as a swap!
Can you freeze these either pre or post baked?
Wanting to make a few batches for my friend.
Hi Emma! I freeze cookies baked and unbaked all the time, so either way works. For unbaked cookie dough, I like to scoop the dough into balls (as if I’m going to bake them) then freeze them until firm. Then you can transfer to an airtight bag to freeze for up to 3 months. This way, you can bake 1-2 cookies at a time without waiting for the whole chunk of dough to thaw.
I made these today. I used the updated recipe. So good. Thank you Megan.
Love this! I added mini white chocolate chips and rainbow sprinkles to make them birthday cake flavored! Delicious! I had some vanilla bean infused sea salt as a well for a little extra vanilla flavor. So good! Thank you!
I adapt these just slightly, but they are by far my favorite recipe & they work!
Has this recipe changed?! I used to make them in 2020 and they were delicious, however everytime I’ve made them recently I’ve found the texture very different! I’m gutted as I loved it!
Hi Nina! I did update the recipe, but the original can still be found at the bottom of this post. Just scroll down below the printable recipe card and you’ll see it!
Absolutely love this recipe, I been using almond flour, which I have to add a little more water to make it doughy, is that okay ?
Did this recipe replace another one on your site that was made without eggs? If so can I find the old one anywhere? It was my favorite!!
Hi Laura! This recipe was updated, but the original is still available right underneath it! Just check the bottom of this post. 🙂