The Best Lactation Cookies {for Milk Supply}
These are the best lactation cookies for nursing mamas! They're soft, chewy and made with ingredients to help boost milk supply like oats, flaxseed and brewer's yeast.
Servings: 24
Ingredients
- 2 ¼ cups quick cooking oats
- ¾ cup oat flour
- 3 Tablespoons brewer's yeast
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- ½ cup melted coconut oil
- 1 cup coconut sugar brown sugar works as well
- 2 Tablespoons ground flaxseed + ⅓ cup water
- 1 teaspoon vanilla extract
- ½ cup chocolate chips dairy-free, if needed
Instructions
- Preheat oven to 350°F and spray two baking sheets with cooking spray or line with parchment or Silpat and set aside.
- Make flax eggs by whisking together ground flaxseed with water. 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.
- Store cookies in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months.
Video
Notes
- Flaxseed: If you don't have flaxseed feel free to use 2 large eggs instead.
- Quick oats: If you don't have quick oats on hand, you can quickly process rolled oats in your food processor for 30 seconds or until they are the texture of quick oats.
- Coconut oil: Feel free to swap the coconut oil for another neutral oil like avocado oil or olive oil or you can use melted vegan butter. Regular butter will also work if you don't need these cookies to be vegan.
- Chocolate chips: Feel free to skip the chocolate chips or swap them with a different mix-in of choice. Some ideas: dried cranberries, raisins or chopped nuts like almonds, pecans or walnuts.
Nutrition
Serving: 1cookie | Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 63mg | Fiber: 2g | Sugar: 13g