Lactation Cookies.
No, never did I ever think I would be typing “lactation” and “cookies” in the same sentence and especially not on my blog.
But these
are
GOOD.
Here is my take on lactation cookies: I don’t know if the COOKIES really work, but I do believe that the key ingredients (oats, brewers yeast, coconut oil, flax) work. I sort of think that the cookies are an excuse to… eat cookies? But in a good way! Also, this is why I think they are so great – in those first few weeks, and heck, even now, I was so freaking hungry, like had never been so hungry in my life. Having something quick to grab, like something even quicker than a banana and almond butter, was imperative while in survival mode. Especially in the middle of the night.
Even since having Max, I’ve developed this hangry hunger every morning, to a point where if I don’t eat something very soon after waking, I feel physically sick. Most likely because he is taking calories from me at night? I’ve never dealt with that before. So having one of these as a snack in the middle of the night or even right when I wake up is a complete LIFESAVER.
Now, these are cookies. Like actual taste-good cookies. I tried a few recipes in the last couple weeks that tasted like cardboard and were drier than dirt. I wanted to make actual enjoyable cookies, ones I wanted to eat, ones I’d be happy to grab twice a day, maybe three times.
The texture: These are thick cookies, not cakey at all, slightly crunchy, but not in a bad or stale way – they are crunchy from the crazy amount of rolled oats inside. I wrote the recipe exactly as I’ve been making them – meaning mostly organic ingredients. Feel free to use non-organic ingredients and what you have on hand.
I know you’ll probably have questions on what you can substitute, what you can leave out or add, what you can change and so on, so I’ve added some notes below the recipe. These will taste best written EXACTLY as is. But I know that sometimes you gotta make some changes! I really, really suggest leaving the amount of fat/butter in the cookies – it adds to the calorie value and new moms need those calories! It will also help the cookie to be a more filling “snack.”
If you want to gift these to a new mom, I would make a batch and bake them, then make a batch and freeze them. Or bake half a batch and freeze the other half. Deliver both. Making a freshly baked double batch isn’t great because the cookies aren’t super soft and moist and that number of cookies will dry out before eaten. Unless of course their family will eat them too. If you’re a mom-to-be, you can totally make these ahead of time – scoop the dough into rounds, flash freeze it then place them in a ziplock bag. My friend Julie has a great tutorial on freezing cookie dough!
Do you have an awesome lactation cookie recipe? If so, share below!
What the video of how I make my Lactation Cookies!
Lactation Cookies
Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/2 cups unbleached organic all-purpose flour
- 5 tablespoons brewers yeast
- 3 tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 12 tablespoons organic unsalted butter
- 4 tablespoons unrefined organic virgin coconut oil
- 1 1/2 cups organic cane sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chips/chunks, I like ghirardelli
- feel free to add: unsweetened flaked coconut chopped almonds, 1 to 2 tablespoons of almond butter
Instructions
- Preheat the oven the 350 degrees F.
- In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
- In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.
- Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.
Notes
2. You can use all butter if you don’t have/can’t find coconut oil. If you swap any butter amount for more coconut oil, the cookies will spread a bit more. If you decrease the fat (butter/oil) amount in total, these cookies will be drier. It’s up to you!
3. You can use 1/2 cup of whole wheat flour with similar results – any more and the cookies with be drier and grittier.
4. You can probably decrease the sugar by 1/4 cup without issue.
5. I do not have experience in making these vegan, so I can’t say what it would be like without the eggs or with vegan butter. I also am not sure how the consistency would be with gluten free flour.
6. I personally think you can increase the brewers yeast amount by 1 to 2 tablespoons.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
1,869 Comments on “Lactation Cookies.”
Pingback: Essential mom skills, part 2 – baby bearheart
These cookies are, hands down, the best lactation cookies that I have made. I’ve tried at least five other recipes. My husband said, “They actually taste like regular cookies!” And, I only had 9 tbsp of butter and 3 tbsp of oil, reduced the sugar by 1/4, used 1/2 cup whole wheat flour, and only had one cup of chocolate chips on hand – still delicious!
These cookies are DELICIOUS! I’ve made these 3x already, mostly because my husband keeps going back for “just one more.” The first batch I froze half the cookies thinking I had too many to begin with. Once the cookies from the jar ran out, I ate a frozen one, and BAM the frozen cookie was even more delicious than the room temperature cookie. The other two batches were popped immediately into the freezer once cooled and eaten “frozen” (They’re a little more crunchy but still soft.). Thanks for a great recipe! I also used 3 eggs as another commenter suggested and I’m sold on the amendment. As for the lactation part, yes, I did see a noticeable increase in my milk production/supply … too bad my husband can’t help me in that department!
Pingback: Diary of a Fit Mommy » 23 Lactation Recipes That Will Boost Your Production And Taste Buds
Pingback: Lactation Cookies & Breast Feeding Tips
I just recently had our baby girl and wanted to try these to help increase milk supply (plus they’re COOKIES!). LOVE THEM. First batch my dough was very very dry to the point I could hardly form it into a ball. Second time making them I used a suggestion of 3 whole eggs, 2 sticks of butter and 1 cup white sugar + 1/2 cup brown sugar. Dough came out perfect!
Pingback: 11 recipes that increase breast milk supply | Mommoisseurs : Toast the Mama Sisterhood
Hi, just curious. Do you have to put the coconut oil in? If not, is there somethings would need to substitute it with instead?
you can use all butter instead!
Thank you, do you know where to find Brewers yeast? I can’t seem to find it
Alisha, I got mine on amazon. https://www.amazon.com/Lewis-Labs-Brewers-Flakes-12-35oz/dp/B00HWS2P2Y/ref=sr_1_1_a_it?ie=UTF8&qid=1472875838&sr=8-1&keywords=lewis+labs+brewer%27s+yeast
You can order it on ebay–that’s where I got mine
Alisha you can also find it at a store like Sprouts, thats where i got mine. And oddly enough you can get it at GNC the vitamin store.
Hi Jessica,
How many calories would you say these cookies have?
I subbed peanut butter…. :)
Great recipe!!!
Pingback: Back to running! |
I wanted to add one more thought. After making this recipe six or seven times now, I made these today without chocolate chips (forgot to buy them dangit), but chose to add a couple more TBSP of flaxseed — and as a plain oatmeal cookie, they continue to be equally tasty.
I made these tonight and YUM!
A few notes: if you melt your butter before mixing it will be MUCH easier to mix. I saw some peoples mixers had trouble with this recipe. I mixed it by hand and the whole recipe took me 25-30min start to finish.
I also used smart balance dairy-free with flaxseed oil (great to sub for all butter while bf bc of the flax) its a 1:1 substitution for reg butter. I skipped the vanilla and added a dash of extra cinnamon (bc I couldn’t find mine and was in a hurry bc my 2 week old started screaming for me to feed him a few minutes in :-) they were still fantastic) I did 1/3 the recipe with chocolate & white chocolate chips and the rest with raisins.
I saw some comments about bitter brewers yeast and where to buy; I got mine on amazon and after a little searching saw that Lewis labs was highly recommended bc it had the best/ least bitter taste and I couldn’t even taste it at all in mine and I added 2 extra tbsp. ( https://www.amazon.com/Lewis-Labs-Brewers-Flakes-12-35oz/dp/B00HWS2P2Y/ref=sr_1_1_a_it?ie=UTF8&qid=1472875838&sr=8-1&keywords=lewis+labs+brewer%27s+yeast )
I don’t know about increase n supply with these yet but ill try to update later on. I have surgery in 7 days and I’m pumping a lot to have a good stash so I won’t have to supplement. I’ll also be on medication that is safe for baby while bf but will likely decrease my supply so I’m trying to stack the deck a little in my favor. Next time I’m going to play a little bit with some fennel and coconut and see how they turn out! Thanks for the recipe they’re the best I’ve tried so far (I’ve had some pretty icky ones; the worst, imo, the Milkies brand from babies r us. My mom and I tried them and spit them out they left a HORRIBLE taste in our mouths. Thanks again!
Pingback: Lactation Cookies/The Best Oatmeal Cookies You EVER! | Overseeing the Care of my Household
GLUTEN FREE EDITION! I am gluten free, and so I edited this recipe a little by just using oat flour. I didn’t have any brewer’s yeast, but I added a tablespoon of hemp seed and a tablespoon of ground chia seeds. I also only had 1 cup of chocolate chips, I used enjoy life’s soy/dairy/nut free chocolate chips. I also used 2 whole eggs (instead of 1 egg + 1 egg yolk). These are DELICIOUS! Mine are flatter than the ones pictured, but I did have some major changes. But the flavor is there for sure!!!!!!
I assume the extra dry ingredients are why it’s such a thick batter? My antique hand mixer almost couldn’t handle it!!
Same here! And I have a new kitchenaid. I wonder how can the batter be more liquid-ish and hold better. Any tips?
My Breville had zero problems with the recipe. Kitchenaid doesn’t make mixers of the quality they used to, I say look elsewhere!
Hi I just made these and they are delicious thank you for the recipe. I normally don’t eat cookies or sweets to often so I was wondering how many should I eat to start seeing a difference. It’s an odd question but I don’t want to end up eating too much or too little.
Wondering the same thing, how many is everyone eating?? Any feedback?
I’m very curious about the servings too!!
Pingback: Homemade Frozen Dog Treats
Has anyone tried these with all whole wheat flour?
I’ve made these countless times with different variations each time, and they always turn out great! The one thing I consistently do is replace the flour/salt/baking soda/baking powder with a self-rising baking mix, sometimes gluten free, sometimes regular, sometimes a blend of the two. Thank you for such a great recipe!
These are pretty good. Stored in a tupperware, but still getting harder by the minute. I will add one more egg yolk next time, mix only until blended instead of the length of time in the recipe, and cook only 10 minutes instead of 12. I think these impacted my supply within 24 hours. I was feeling tight and itchy in my breasts the next day (a good thing if you have a pump). Yay! I will continue tweaking it as I think this is tasty and effective treat.
Ok, so I had some dough already in the fridge that I was saving for a second batch. I made balls instead of just spooning it. It made for a taller cookie, and I only cooked for 10 minutes this time. Did not tweak the recipe or amount of mixing, and they’re perfect. I was just a matter of over baking. These are unforgiving in my hot oven. But taste and texture are now great!
I find these bake much better from frozen. I assume because the coconut oil is liquid at room temperature. They get much flatter/harder when I bake from room temp. As is, I roll them up and freeze and bake a couple at the beginning of every day. This also keeps me/my partner from eating ten a day
An old baker’s trick for those who like a bit crisper cookie. Hard boil two eggs, and use the hard boiled yolks instead of raw ones.
I just made then last night and are absolutely yummy! What really skeptical at first when I got the ingredients but now I’ll make then forsure again! Could you possibly add peanut butter to these?
Pingback: Four Tips To Increase Milk Supply - Spit Up And Sit Ups
Is there a sub for flaxseed meal?
whole or ground chia seeds work just as good. :)
Pingback: Lactation Cookies Recipe – sugarlips.co
just made these vegan!! for the egg/egg white i used a banana and flax seed meal (mixed with water) .. you could probably just use 2 bananas or 2 tbsp of the flax and water, but i decided to try the combo. and for the butter i used olive oil. i would probably add a bit more coconut and olive oil next time cause they are a bit crumblier then i would like, but the end result still came out delicious
I just made these cookies vegan! I used a banana and flaxseed meal instead of eggs and olive oil instead of butter. You could probably just use two bananas or 2 tablespoons of flaxseed meal but I decided to mix it up. I will probably add more coconut and olive oil next time because they are a little bit crumblier then I would of liked, but still delicious.
i have made this recipe several times now and it is absolutely delicious. my entire family inhales them every time. the original recipe is delectable but last time i accidentally bought the “minute oats” instead of the regular oats and i wasn’t sure if it was going to turn out the same but they are just as delicious and actually much smoother and softer. so if you prefer a softer cookie i suggest using the minute oats and then following the original recipe for everything else. but they are more than perfect the original way as well.
I heard that Minute oats will not boost your milk supply it has to be roalled oats.
I attempted to make these cookies and mine turned out quite crumblely ☹️️ Like barley held together. I managed but am wondering if you have any idea how to get them to stick together better?
How many of these should I eat in a day? How long will it take to see results?
Pingback: Baby bowl: the first days. - Two Red Bowls
Best lactation cookies! I’m going to have to tell my husband they are terrible ;)
Pingback: $250 Lactation Cookies ~ Blushing Baker
Anyone know the nutritional value of these cookies?
These are AMAZING! I was worried they’d taste “weird,” but they don’t at all! I tasted the dough as I was making it (oops because the raw egg was already in) and ended up using 7 tbs of brewer’s yeast since I couldn’t detect anything. I used all butter, and added about 2 tbs of almond butter as well, and a tiny bit of wheat germ flakes. I left the dough in the fridge for a few days and baked the cookies just now, and polished off about 4 of them. My baby is due in a little over 3 weeks, so I wanted to have the cookies ready to eat ahead of time. Even if they don’t work or I don’t “need” them, it’ll be nice to have a sweet, homemade treat on hand. I’d definitely make these again!
Just made this recipe today! They’re great! Was wondering how many cookies you eat per day, how often do you eat them? I recently had the flu and my milk supply PLUMMETED so I’m in the midst of trying to build it back up. What would you recommend? Thank you, Whit
I changed up the recipe the third time I made these. I didn’t realize I only had 4 tablespoons of butter so I used 12 tablespoons of coconut oil to make up for it.
They are so good when following the original recipe but they are even tastier with more coconut oil.
Pingback: How to put together the ultimate Postpartum Survival Kit | doulaheart
I made these cookies today and yes they taste great but the real magic was 6 hours after I ate them my breast were full and it was 4pm not a time in the day my supply would normally be so high. I ate two cookies so maybe next time I’ll eat one because my breast hurt now lol.
Forgot to mention I added about 1/2 cup of sliced almonds.
These are some of the best cookies I’ve made! I added the extra egg and butter and I cut the sugar down to 3/4 cup of brown sugar- I like sweet but find it over powering when chocolate chips are added. Since it’s right before Christmas I added mint chocolate chips and they are heavenly! Thank you for this recipe! I’m not sure who will end up eating more, me or my 4 yo she loves them too!!
Can you make these as bars rather than cookies (make them as one big one in a 9×13 tin)? Do they bake well that way?
Pingback: The Writing Yogini's Top 10 Holiday Gifts! - The Yoga Loft
Pingback: Cookie Monster
I’m obsessed with this recipe. I made them several times during my daughter’s first year. I’m no longer pumping or worried about supply (she only nursed in the morning and before bed). If I make these just for the cookie deliciousness and leave out the flaxseed and other “lactation” ingredients, should I add something’s else to replace them?
Was this recipe originally posted with brown sugar instead of cane sugar? I’m trying to find the recipe that I used in 2014 with my daughter, but I know it had brown sugar in it!
I made these for a friend this afternoon. The batter was really dry so I ended up adding an extra egg, half a banana and a tablespoon of water. They came out great and my house smells wonderful! Thanks :)
I followed the recipe but my dough was so dry. What can I add to make it more moist? Also do you flatten balls or leave them round because mine did not flatten.
I made these night and needed up 42 (!!!) cookies. They also flatened so much it was basically a cookie cake and I had to cut the cookies apart. They ended up being VERY dry, flat, and hard. Where did I go wrong? Maybe I should have cooled the dough to firm it up a bit.
Last night ended up with 42* flattened*
Maybe you put to much coconut oil or butter?!
These cookies so darn good! I have made them 4x already. My whole family loves them and demolished them every time.. They laugh that I tell them they are to help with my milk production. I definitely will be keeping this recipe in books even when I’m not breastfeeding! Yummy ?
Pingback: Feeding Ava. – A Desert Girl
Can i use bread flour?