Lactation cookies have become a popular snack among breastfeeding mothers, and for good reason. Not only do they provide “good” calories, but they also contain ingredients like flax, oatmeal, and nutritional yeast (or brewers yeast) that can help boost milk production.
But why should you choose these cookies over other snacks? For starters, they’re easy to make. You can whip up a batch in no time, and they’re perfect for busy moms who need a nutritious snack they can eat one-handed while taking care of their little ones. Eating healthy can be a challenge when you’re constantly on the go, but lactation cookies make it easy to get the nutrients you need.
This recipe, shared by a friend from Rumble in The Kitchen, is a tried, true and yummy concoction that you’re sure to love. So, if you’re a breastfeeding mom looking for a convenient and delicious way to boost your milk production, give these lactation cookies a try.
- 1 cup butter or coconut oil at room temp (coconut oil will make the cookies dairy free)
- 1/2 cup flax seed meal
- 1/2 cup water
- 1 cup sugar
- 1 cup brown sugar
- 1 cup coconut flour
- 3 cups oat flour
- 2 cups rolled gluten free oats
- 1 bag dark chocolate chips (look for aa high cocoa percentage to keep the chips dairy & soy free)
- 2 tbsp Nutritional Yeast Flakes (or Brewers Yeast - type will dictate if it is gluten free or not)
- 1 tsp baking soda
- 3/4 tsp salt
- 9 x 13 pan
- Preheat oven at 325 degrees Fahrenheit
- Mix flax seed meal in the water and set aside for 3-5 minutes.
- Cream coconut oil (or butter) and sugar.
- Add flax seed mixture and nutritional yeast flakes. Mix until light and fluffy.
- Add coconut and oat flour and mix well.
- Add baking soda, salt & rolled oats. Mix well.
- Add chocolate chips and mix well.
- If your mixture seems dry add in a little more water a tablespoon or two at a time.
- Spread evenly in a 9x13 pan and bake at 325 for 30-40m minutes.
- The edges should be golden brown and the middle should be set.
- Let cool (if you can resist the urge to cut into them right away) and cut into bars.
- Enjoy!
- You can find the traditional, or non-allergen friendly, version of this recipe below! This recipe has been contributed by Rumble in the Kitchen, be sure to browse her site for other delicious recipes!
♥
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 4 tablespoon water
- 2 tablespoon flax seed meal (no subs)
- 2 large eggs
- 1 teaspoon vanilla
- 2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cup thick cut oats/old fashioned oats
- 1 bag of chocolate chips
- 2 tablespoon brewers yeast or nutritional yeast flakes
- Preheat oven at 375°F
- Mix 2 tablespoons of flaxseed meal and water, set aside 3-5 minutes.
- Cream butter and sugar
- Add eggs
- Stir flaxseed mix into butter mix and add vanilla
- Beat until well blended and mixture turns a pale yellow
- Mix dry ingredients, except oats and choc chips
- Add butter mix to dry ingredients
- Stir in the oats and then the choc chips
- Drop on ungreased or parchment lined baking sheet
- Bake 8-12 minutes. (Although in my oven it took 15 minutes)
I have another recipe I’ve used before but look forward to trying this one too! I have enough milk for my son but also pump and donate to a milk bank and I’d love to have more to share!
This will be awesome to keep in mind for future #2! : ) Especially since I love sweets lol.
Thanks for the recipe! My sister is struggling with her milk supply, so I will send this to her.
i wonder if these lactation cookie bars would freeze well. like could i make them ahead of time and have them ready for when we come home from the hospital? i had ok milk with number 1 but my goal this time is to beat the length of time i breastfed with my daughter, with number 2. i know these are not magical cookie bars but i hope they help me keep up with the demand.
Do you know/think this recipe would work just as well if I subbed applesauce for half of the coconut oil? We’re dairy-free, and I like using as little oil as possible. Applesauce generally works for a lot of baked recipes, so I’m hoping it will for these, too!
I always worry about online recipes where NONE of the people writing comments have actually attempted the recipe. There are definitely some things wrong with this one in particular:
1. The amount of grocery stores it took to obtain the list of ingredients was more than a bit challenging for a new mom. Pictures would have helped a great deal. FYI to others, the Brewers Yeast is in the Nutritional Supplements at Whole Foods.
2. It would be handy if the recipe explained what the specialty ingredients are replacing.
3. Room temperature coconut oil might mean different things in different locations — solid, semi-solid or liquid? Here in Minnesota in December, room temperature definitely means SOLID.
4. It didn’t specify if I needed to beat the recipe with a mixer, and since my newborn is asleep, I opted for the quieter hand-mix approach…. which leads me to my next point…
5. By the time I got to the second cup of flour, my batch was horribly dry. As in… if you’ve ever made an apple crisp with the crumble topping? The entire bowl was crumbles. I needed my husband to mix it further. We ended up adding in 3Tbsp of water and an egg, and just saying fuck it to the chocolate chips before dumping the giant bowl of crumbles into a pan.
It came out as edible, warm crumbles. I sure wish there was an actual apple crisp underneath it… Sorry to be so crabby, but this was a very frustrating experience. Hopefully others succeed!
Woah umm some times recipes work sometimes they don’t pretty sure it’s you not the recipe lol. And those ingredients aren’t hard to find they are all there for a reason you know they are gluten free eh that makes them non typical baking ingredients. There are heaps of easier lactation cookie recipes out there. 🙂
I’m sorry that this recipe was a bust for you. I can definitely understand that frustration. If you find the ingredients for the allergen-friendly version too difficult to find, there is a regular recipe here (as mentioned in the recipe above). It may yield better results for you. http://rumbleinthekitchen.blogspot.com/2009/01/oatmeal-chocolate-chip-cookies-aka.html
I just pinned this! Thank you! I’m not having any problems with supply, but this would be good to have if I ever need it!
I made a recipe similar to these – it really works! 🙂
I have made this recipe a number of times and it’s delicious — my husband even likes them! I leave out the chocolate, b/c my baby has troubles with it unfortunately:( My only modification is less whole oats, but i don’t know the exact amount. Ha! I just add them a little at a time, til the consistency seems like it will work for bars. Its a thick batter, but can all be pressed into the pan and they hold together.
No trouble with the list of ingredients here — these are all pantry staples for me!
I made some of these for a friend and myself, and let me just say, half of them were gone in a few hours! Definitely a must-try! I’m making some more now and plan to keep these on hand 🙂
I made these for the first time, and they don’t taste scrumptious like the ones my friend gave me. Could the creator of the website please clarify a couple things and edit the directions a bit? I intend to send a batch to my sister who just had a baby, and I’d she likes to bake, thus she’d probably like make these, but I hope hers would come out tastier than mine.
When I made them I discovered that the batter was VERY thick… it would be nice to be warned at what point the batter should become thick and challenging to mix.
I started adding water after I added the oat flour – way before it mentions maybe adding 1 tbsp of water at a time… and I must have added almost a cup (or more) of water before I got to the last ingredients. I am sure that I added the 1/2 cup of water to the flax seed meal just like it said. Q: Though I left the flax seed meal and water sitting for about 10 minutes instead of 3-5 as specified. Would this cause the batter to be thicker than usual? If so, would you please make a note of that in the directions (set aside for only 3-5 minutes)?
I wonder if I added too much oat flour. On the oat flour package, it stated that it contained 24 oz ( = 3 cups). So, I used the whole package. I did measure the flour before I put it in, and unpacked, it measured more than 3 cups. Nevertheless, I thought the package might be measuring the flour while packed down so I used the whole package. Q: could it please be specified how to how to measure the flours? What I mean by that is should it be sifted like your putting flour in a cake batter, or should you just scoop it out of the package, or should it matter?
Also, could it please be specified about the texture of the cookies once they are done? Thank you! I was quite impressed with the cookies my friend gave me – the best lactation cookies that I’ve ever had.
These look great and I’ll have to try them when our little one arrives soon.
I’m gonna have to try this recipe. Looks good!
Thanks for sharing an allergen free recipe. I now need to save this for next time. Pinned for later use. These will be great. I always need to snack while nursing.
Thanks for sharing an allergen free recipe. I now need to save this for next time. Pinned for later use. These will be great. I always need to snack while nursing and what better snack than one the helps lactation
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