Healthy lactation cookies made with ingredients to help boost milk production and supply for breastfeeding. Vegan + gluten-free.
I’m really excited about sharing this recipe! Before I was even pregnant, I remember looking up lactation cookie recipes to make for friends and I had a really hard time finding any recipes that were actually healthy and not loaded with sugar and white flour. Knowing that some babies don’t do well with dairy and having a lot of friends who are gluten-free, I decided to create a lactation cookie that’s healthier than most, vegan, gluten-free and still delicious!
When recipe testing for these cookies, I made several batches to make sure they were perfect. Lucky for me, this meant that I had plenty on hand to freeze as part of my pre-baby meal prep. I didn’t want to eat too many during testing (because as a pregnant woman you don’t want to start increasing milk supply since your boobs are already getting ready and might start leaking) so I had Isaac taste test them and he LOVED them.
Spoiler alert: it is fine for men to eat these cookies… they won’t start lactating. But feel free to tell your hubby that they will make him lactate if you want to keep all the cookies for yourself. 😉 It can be our little secret.
Foods That Help Increase Milk Supply
As soon as I found out I was pregnant, I started thinking about breastfeeding and knew I wanted to at least try it. I know women have vastly different experiences with this, so I wanted to go into it with an open mind, but also as prepared as possible. I researched which foods are best to keep your milk supply up and help with milk production. Here’s a little list of the foods I found:
Oats – One of the reasons for decreased milk supply is low iron levels. Oats are super high in iron so some studies have shown that oats help with milk production.
Barley – Whole barely is the richest dietary source of beta-glucan, a polysaccharide that has been shown to increase prolactin (aka the breastfeeding hormone).
Brewer’s yeast – It is packed with vitamin B, iron, zinc, magnesium and potassium. It has a lot of benefits, but you should check with your doctor before adding brewer’s yeast to your diet. It can interact with a variety of medications and can cause some unwanted side effects. You can learn more about brewer’s yeast in my lactation bites post.
Flaxseed – Flaxseed is high in omega-3 fatty acids (which are great for baby) and it also contains phytoestrogens that can influence breast milk production.
These lactation cookies have three key ingredients to help with milk production — oats, brewer’s yeast and flaxseed!
Can I Make Lactation Cookies in Advance?
Yes! Like I said, I ended up making several batches while recipe testing these cookies. I gifted a few to friends who had babies, but I also popped a bunch in a freezer bag and froze them until I was ready to enjoy. They held up just fine and I had peace of mind knowing I had some prepped for when I needed them.
For these cookies, you’ll start by making your flax eggs by whisking together ground flaxseed and water. Prep two baking sheets by spraying with cooking spray or lining with parchment paper.
In a medium bowl, mix together your dry ingredients: the oats, oat flour, brewer’s yeast, baking soda, baking powder, cinnamon and salt. In a separate bowl, mix together the wet ingredients: the oil, sugar, flaxseed eggs and vanilla extract until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Gently stir in the chocolate chips.
Take about a tablespoon of dough and round into a cookie, placing about two inches apart on the baking sheet. Press each cookie down with a fork a bit to make more of a cookie shape. Bake for 10 minutes or until golden brown. The cookies may seem a little soft but don’t over bake or they’ll get too crisp. They will continue to set as they cool. Store in an airtight container or freeze if you’re prepping in advance!
Looking to Increase Your Milk Supply? Here Are More Lactation Recipes to Try!
1 cup coconut sugar (organic brown sugar works too)
2 Tablespoons ground flaxseed + ⅓ cup water*
1 teaspoon vanilla extract
1/2 cup chocolate chips (dairy-free, if needed)
Preheat oven to 350°F.
Make flax eggs by whisking together ground flaxseed with water. Set aside.
Spray two baking sheets with cooking spray or line with parchment or Silpat and set aside.
In a medium bowl, mix together oats, oat flour, brewer’s yeast, baking soda, baking powder, cinnamon and salt. Set aside.
In a large mixing bowl mix together oil, sugar, flaxseed eggs and vanilla until smooth. Add dry ingredients into the bowl with the wet ingredients and stir until just combined. Gently stir in chocolate chips.
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.
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.