Lactation Cookie Bar Recipe

by Amanda Hearn · 22 comments

affiliate disclosure

You may be wondering why, or how, a cookie can help with lactation. The ingredients in these cookies provide “good” calories, and ingredients like flax, oatmeal and nutritional yeast (or brewers yeast) provide valuable nutrients that help boost milk production. Additionally, whipping up a batch of these cookie bars is quick and easy and will provide mom with a nutritious snack that she can eat one-handed while taking care of baby. As a mom, I can attest to the fact that eating healthy can be hard to do with the constant business that comes with taking care of little ones.

Lactation Cookie Bar Recipe - in a traditional & allergen friendly version! These are so good.This recipe is a tried, true and yummy concoction mixed up by a friend of mine from Rumble in The Kitchen. Many thanks to her for sharing her recipe with us!

Lactation Cookie Bars { Allergen-Friendly Version }
Serves 20
These delicious bars are perfect for nursing moms (or anyone that loves a yummy treat) free from dairy, gluten, soy, egg & vegan friendly!
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 1 cup butter or coconut oil at room temp (coconut oil will make the cookies dairy free)
  2. 1/2 cup flax seed meal
  3. 1/2 cup water
  4. 1 cup sugar
  5. 1 cup brown sugar
  6. 1 cup coconut flour
  7. 3 cups oat flour
  8. 2 cups rolled gluten free oats
  9. 1 bag dark chocolate chips (look for aa high cocoa percentage to keep the chips dairy & soy free)
  10. 2 tbsp Nutritional Yeast Flakes (or Brewers Yeast - type will dictate if it is gluten free or not)
  11. 1 tsp baking soda
  12. 3/4 tsp salt
  13. 9 x 13 pan
Instructions
  1. Preheat oven at 325 degrees Fahrenheit
  2. Mix flax seed meal in the water and set aside for 3-5 minutes.
  3. Cream coconut oil (or butter) and sugar.
  4. Add flax seed mixture and nutritional yeast flakes. Mix until light and fluffy.
  5. Add coconut and oat flour and mix well.
  6. Add baking soda, salt & rolled oats. Mix well.
  7. Add chocolate chips and mix well.
  8. If your mixture seems dry add in a little more water a tablespoon or two at a time.
  9. Spread evenly in a 9x13 pan and bake at 325 for 30-40m minutes.
  10. The edges should be golden brown and the middle should be set.
  11. Let cool (if you can resist the urge to cut into them right away) and cut into bars.
  12. Enjoy!
Notes
  1. 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!
The Eco-Friendly Family http://theecofriendlyfamily.com/

Lactation Cookie Bars { Traditional Recipe }
Serves 20
These delicious bars are perfect for nursing moms (or anyone that loves a yummy treat)!
Write a review
Print
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 1 cup butter
  2. 1 cup sugar
  3. 1 cup brown sugar
  4. 4 tablespoon water
  5. 2 tablespoon flax seed meal (no subs)
  6. 2 large eggs
  7. 1 teaspoon vanilla
  8. 2 cup flour
  9. 1 teaspoon baking soda
  10. 1 teaspoon salt
  11. 3 cup thick cut oats/old fashioned oats
  12. 1 bag of chocolate chips
  13. 2 tablespoon brewers yeast or nutritional yeast flakes
Instructions
  1. Preheat oven at 375°F
  2. Mix 2 tablespoons of flaxseed meal and water, set aside 3-5 minutes.
  3. Cream butter and sugar
  4. Add eggs
  5. Stir flaxseed mix into butter mix and add vanilla
  6. Beat until well blended and mixture turns a pale yellow
  7. Mix dry ingredients, except oats and choc chips
  8. Add butter mix to dry ingredients
  9. Stir in the oats and then the choc chips
  10. Drop on ungreased or parchment lined baking sheet
  11. Bake 8-12 minutes. (Although in my oven it took 15 minutes)
The Eco-Friendly Family http://theecofriendlyfamily.com/
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Amanda Hearn

Amanda Hearn

Founder of The Eco-Friendly Family, design geek, serial tanktopist, content creator, mother, coffee addict, & lover of fun. I am also a partner at Green Child Magazine & Put A Cup In It!
Amanda Hearn

{ 19 comments… read them below or add one }

Anina Duren March 6, 2013 at 3:22 pm

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!

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Jessica D. March 6, 2013 at 3:38 pm

This will be awesome to keep in mind for future #2! : ) Especially since I love sweets lol.

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Laura March 11, 2013 at 10:34 am

Thanks for the recipe! My sister is struggling with her milk supply, so I will send this to her.

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char-knee May 13, 2013 at 4:09 pm

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.

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Nikki Taylor May 27, 2013 at 11:49 am

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!

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Katrina December 13, 2013 at 1:18 am

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!

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Anonymous July 9, 2014 at 12:06 am

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. :)

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Amanda Hearn February 23, 2015 at 11:27 am

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

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Mary December 23, 2013 at 10:04 am

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!

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Emily Stewart December 26, 2013 at 6:39 pm

I made a recipe similar to these – it really works! :)

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Megan June 13, 2014 at 1:47 pm

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!

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Chloe June 20, 2014 at 1:48 pm

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 :)

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Elizabeth July 30, 2015 at 6:01 pm

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.

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Dandi D August 15, 2015 at 3:07 pm

These look great and I’ll have to try them when our little one arrives soon.

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Deborah P January 20, 2016 at 2:10 pm

I’m gonna have to try this recipe. Looks good!

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aimee place January 30, 2016 at 11:28 pm

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.

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aimee place January 30, 2016 at 11:29 pm

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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