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Chocolate chip lactation cookies on top of one another on a cooling wire rack.
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4.62 from 315 votes

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Cookies
Keyword: lactation cookies
Servings: 24



  • 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.
    A woman's hand uses a metal whisk to mix ground flaxseed with water.
  • In a medium bowl, mix together oats, oat flour, brewer's yeast, baking soda, baking powder, cinnamon and salt. Set aside.
    Rolled oats in a large white mixing bowl.
  • In a large mixing bowl mix together oil, sugar, flaxseed eggs and vanilla until smooth.
    A metal whisk in a mixing bowl of the wet ingredients for the lactation cookies.
  • Add dry ingredients into the bowl with the wet ingredients and stir until just combined.
    A woman's hand uses a silicone spatula to fold the wet and dry ingredients together for the lactation cookies.
  • Gently stir in chocolate chips. 
    Chocolate chips added to a large mixing bowl containing the dough for the lactation cookies.
  • 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.
    A woman's hand uses a fork to press down and form the lactation cookies on a baking sheet.
  • 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.
    Twelve lactation cookies on a baking sheet after being baked in the oven.
  • Store cookies in an airtight container in the fridge for up to 10 days or in the freezer for up to 3 months.



  • 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.


Serving: 1cookie | Calories: 155kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 63mg | Fiber: 2g | Sugar: 13g