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The Best Lactation Cookies {for Milk Supply}
4.6 from 1,041 votes

The Best Lactation Cookies {for Milk Supply}

These Lactation Cookies combine oats, oat flour, brewer's yeast, and flaxseed as core ingredients formulated to support milk supply. Sweetened with coconut sugar and flavored with cinnamon and vanilla, the cookies have a soft texture, enhanced by chocolate chips. They bake to a lightly golden finish with a tender center.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 24
Calories: 155 kcal
Course: Dessert, Baked Goods

Ingredients

  • 2 Tablespoons Flaxseed ground
  • ⅓ cup water
  • 2 ¼ cups oats quick cooking
  • ¾ cup oat flour
  • 3 Tablespoons brewer's yeast
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt sea salt
  • ½ cup coconut oil melted
  • 1 cup coconut sugar brown sugar works as well
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips dairy-free, if needed

Instructions

    Cup of Yum
  1. Preheat oven to 350°F and spray two baking sheets with cooking spray or line with parchment or Silpat and set aside.
  2. Make flax eggs by whisking together ground flaxseed with water. Set aside.
  3. In a medium bowl, mix together oats, oat flour, brewer's yeast, baking soda, baking powder, cinnamon and salt. Set aside.
  4. In a large mixing bowl mix together oil, sugar, flaxseed eggs and vanilla until smooth.
  5. Add dry ingredients into the bowl with the wet ingredients and stir until just combined.
  6. Gently stir in chocolate chips. 
  7. Using a spoon or cookie scoop, drop cookie dough by rounded tablespoonfuls about 2 inches apart on baking sheets. Press each cookie down with a fork a bit.
  8. Bake for 10 minutes, or until golden brown. The cookies may seem a little soft, but do not over bake or they’ll get too crisp. Remove from oven and let cool on sheet for about 5 minutes or until they start to harden up a bit. At this point you can transfer the cookies to a wire rack to cool completely.
  9. Store cookies in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months.

Notes

  • Ground flaxseed and water make flax eggs, which bind the dough; eggs can substitute if needed.
  • Quick oats can be made by processing rolled oats finely if unavailable.
  • Use coconut oil or neutral oils like avocado or olive oil; butter can also be used if not vegan.
  • Chocolate chips can be omitted or replaced with dried fruit or nuts for variation.
  • Do not overbake; remove when lightly golden and let cool to firm up soft texture.

Nutrition Information

Serving 1cookie Calories 155kcal (8%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Cholesterol 2mg (1%) Sodium 63mg (3%) Fiber 2g (8%) Sugar 13g (26%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 155

% Daily Value*

Serving 1cookie
Calories 155kcal 8%
Carbohydrates 22g 7%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Cholesterol 2mg 1%
Sodium 63mg 3%
Fiber 2g 8%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.