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Freshly baked lactation cookies served on a plate with visible oats, flaxseed, and chocolate chips. These nutritious cookies are a convenient snack for breastfeeding mothers.

Lactation Cookies

Olivia Carter
These chewy chocolate bombs are packed with oats, yeast, and flax to give breastfeeding a boost. They're like a hug in cookie form—perfect for those midnight cravings.
Print Recipe Pin Recipe
15 minutes
Prep Time 15 minutes
Cook Time 12 minutes
chill time 30 minutes
Total Time 57 minutes
COST Around $8-10
Course Dessert, Snack
Cuisine American
Keyword lactation cookies
Servings 22 cookies
Calories 285 kcal

Equipment

  • Big bowl for mixing
  • mixer
  • Spatula
  • cookie scoop
  • baking sheets
  • parchment
  • Cups and spoons for measuring

Ingredients
  

Dry stuff:

  • 3 cups rolled oats
  • 1 ½ cups flour
  • 6 tbsp brewer's yeast
  • 3 tbsp ground flaxseed
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt

Butter-y goodness:

  • 12 tbsp softened butter
  • 1 ¼ cups cane sugar
  • 1 egg
  • 1 yolk
  • 2 tsp vanilla

Fun bits:

  • 1 ½ cups dark choc chips

Instructions
 

  • Preheat oven to 350°F, line sheets with parchment. Easy peasy.
  • Whisk all the dry bits in a big bowl—no lumps allowed!
    A large mixing bowl filled with oats, flour, flaxseed, and brewer’s yeast being whisked together. These ingredients form the base of lactation cookies.
  • Beat butter (oil too) till smooth, then sugar till it's fluffy like a cloud (4-5 mins, scrape the bowl).
    Butter and sugar being blended with a hand mixer in a mixing bowl to create a smooth cookie dough base.
  • Toss in eggs and vanilla, beat till it's all friends.
  • Low speed for dry mix—don't overdo it. Fold in chips + extras by hand.
    Chocolate chips being folded into thick oatmeal cookie dough in a large mixing bowl.
  • Scoop & bake: Dollop 1-inch balls 2 inches apart.
    Scoops of oatmeal cookie dough placed on a baking tray ready for baking. Spacing the cookies allows them to spread evenly.
  • Bake 10-14 mins till edges are golden.
  • Cool on the sheet first.

Notes

  • Milk magic: Yeast and flax are the stars—moms swear by them for supply.
  • Tweaks: Butter-only? Yep. Vegan? Try flax eggs (kinda works, softer tho).
  • Pro move: Less sugar if you're watching it; almond butter makes them smoothie-pairing pros. For high altitude, crank down the heat a tad. Don't overbake or they go crispy (not the goal). Freeze for lazy days!
 

NUTRITION (Per Cookie – 22 Total, Chocolate Only)

 
  • Calories  285
  • Fat 14g
  • Carbs 38g
  • Fiber 3g
  • Sugar 22g
  • Protein 5g
  • Sodium 120mg
  • Iron 2mg