Healthy Lactation Cookies

These lactation cookies are soft, chewy, and made with ingredients that can support milk production, such as oats, flaxseed, and brewer’s yeast. They are a tasty snack for breastfeeding and can also be adapted to suit dietary needs.

WHY THESE COOKIES ARE GREAT

Supports Milk Supply: Ingredients like oats, brewer’s yeast, and flaxseed are known for their potential to help increase milk production.

Delicious Texture: The cookies are soft, chewy, and slightly sweet, balancing the natural flavors of the ingredients.

Made With Healthier Ingredients: These cookies use simple, wholesome ingredients like oats, oat flour, coconut sugar, coconut oil, and flaxseed, avoiding excess sugar or white flour.

Allergen-Friendly: They can be made vegan, gluten-free, dairy-free, and soy-free, making them suitable for those with allergies or dietary restrictions.

Ideal for Meal Prep: These cookies freeze well, so you can prepare batches in advance for easy snacking during the busy breastfeeding period.

HOW TO MAKE LACTATION COOKIES

Step 1: Mix ground flaxseed and water in a small bowl to make flax eggs. Let sit for about 5 minutes.

Step 2: In a medium bowl, combine quick oats, oat flour, brewer’s yeast, baking soda, baking powder, cinnamon, and salt.

Step 3: In a separate large bowl, whisk together oil, coconut sugar, flax eggs, and vanilla extract until smooth.

Step 4: Add the dry ingredients to the wet ingredients and mix until combined. Fold in chocolate chips or your preferred mix-ins.

Step 5: Scoop about a tablespoon of dough per cookie onto a prepared baking sheet. Press gently to shape. Bake at 350°F for 10 minutes or until edges turn golden. Cookies may seem soft at first but will firm as they cool.

INGREDIENT SWAPS

• Quick Oats: Can use rolled oats processed briefly in a food processor.
• Oat Flour: Can be made at home with rolled oats. All-purpose flour may also work if dietary restrictions are not a concern.
• Flaxseed: Can be replaced with chia eggs or regular eggs if not vegan.
• Coconut Sugar: Can use brown or cane sugar.
• Coconut Oil: Neutral oils or melted vegan butter work as substitutes. Regular butter is fine if not vegan.
• Chocolate Chips: Can be swapped with dried fruit or nuts.

FOODS THAT MAY HELP INCREASE MILK SUPPLY

Certain foods are believed to support milk production:

• Oats: Rich in iron, which may help support milk supply.
• Barley: Contains beta-glucan, linked to increased prolactin levels.
• Brewer’s Yeast: High in B vitamins and minerals, but check with a doctor for possible interactions.
• Flaxseed: Provides omega-3s and phytoestrogens that may influence milk production.
• Fennel: Contains phytoestrogens, sometimes used to support lactation.
• Fenugreek Seeds: Commonly found in lactation teas.

STORAGE TIPS

• Room Temperature: Up to 2-3 days in an airtight container.
• Refrigerator: Up to 10 days.
• Freezer: Up to 3 months for convenient meal prep.

MAKING COOKIES IN ADVANCE

These cookies freeze well, making them ideal for preparation before the baby arrives or during busy periods. Freezing ensures you always have a nutritious snack on hand.

FREQUENTLY ASKED QUESTIONS

Here are a few more delicious dessert recipes you might want to try:

• Cottage Cheese Cookie Dough
• Chocolate Dates Snickers
• Protein Overnight Oats
• Healthy Homemade Samoas
• Fudgy Black Bean Brownies
• Healthy Apple Cake

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Healthy Lactation Cookies

These lactation cookies are soft, chewy, and made with ingredients like oats, flaxseed, and brewer’s yeast that may help support milk production.

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Course: Dessert

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 155kcal

Author: Liora

Ingredients

• 2 tablespoons ground flaxseed
• ⅓ cup water
• 2 ¼ cups quick 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
• ½ cup melted coconut oil
• 1 cup coconut sugar brown sugar works too
• 1 teaspoon vanilla extract
• ½ cup chocolate chips dairy-free if needed

Instructions

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper, silicone mats, or lightly spray with cooking spray.
• Make flax eggs by whisking together the ground flaxseed and water in a small bowl. Let them sit for a few minutes to thicken.
• In a medium bowl, combine the oats, oat flour, brewer’s yeast, baking soda, baking powder, cinnamon, and salt. Mix well and set aside.
• In a large bowl, whisk together the melted coconut oil, coconut sugar, flax eggs, and vanilla until smooth.
• Gradually add the dry ingredients to the wet ingredients and stir until just combined.
• Fold in the chocolate chips gently.
• Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Flatten slightly with a fork.
• Bake for 10 minutes, or until the edges turn golden. The cookies may look soft when removed from the oven, but they will firm up as they cool.
• Let cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Flaxseed: Can be replaced with 2 large eggs if flaxseed isn’t available.
• Quick Oats: If unavailable, pulse rolled oats in a food processor for 30 seconds to make them finer.
• Coconut Oil: Can be swapped with neutral oils like avocado or olive oil, or melted vegan butter. Regular butter works if not vegan.
• Chocolate Chips: Optional. Can substitute with dried fruit, nuts, or leave them out entirely.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition

Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 63mg | Fiber: 2g | Sugar: 13g

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