Join me in my cottage kitchen for an easy lactation cookie recipe today. I am making lactation cookies without brewers yeast, which means these ingredients are all easy to find and don’t have a weird aftertaste. Come see how I make them!
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Lactation cookies have a reputation (mainly anecdotal) that they will increase your milk supply. They traditionally contain oats, brewer’s yeast, seeds, nut butter, and more to help enhance a mother’s breast milk supply.
However, there is some limited research that suggests certain herbs and certain ingredients do benefit the supply of breast milk. Again, this research is limited and these foods typically do vary from woman to woman.
These ingredients are said to contain naturally-occurring chemicals that help stimulate the production of breast milk.
For some women beer and sweet potatoes may do the trick. For others, they may find oats are highly beneficial to them. Others may find that herbal supplements help their milk supply.
Personally, before I would go out and purchase expensive herbs that may or may not work, I would much rather eat a delicious, nutritious cookie.
Even if they don’t work, they taste darn good and give breastfeeding moms energy that gets depleted quickly when nursing multiple times a day.
The average breastfeeding mother burns an additional 450 calories a day!
Breastfeeding is hard work, no doubt.
And these cookies can give a new mom something small to look forward to when she sits down to nurse her baby or pump for later. I am all about adding in a little motivation.
It certainly won’t hurt to try these. Whether you’re struggling to get your supply up or simply don’t want to have to worry about it in the first place (or just really love a good cookie recipe!). This chewy, easy lactation cookie recipe is the perfect sweet to add to your diet right now, mama. Come see how I make them!
Do I have to breastfeed to enjoy these cookies?
No! In fact any person of any age can enjoy these. They taste just like regular cookies and can be enjoyed by anyone. However, they are especially beneficial to lactating mothers due to certain ingredients in them.
What ingredients make these cookies so special?
- Oats
- Dark Chocolate
- Flax seeds
These ingredients all contain naturally-occurring chemicals that may help some women lactate. Every woman’s body is different and will respond to different foods differently, but there is some research to support that these ingredients can be beneficial to some women.
Regardless, they are healthy and will help support mom and baby’s health when breastfeeding. They are also delicious and add a lovely texture to the cookies, which is always a plus.
Do note that eating large amounts of dark chocolate on a regular basis could decrease breast milk supply. Dark chocolate contains caffeine and high amounts of caffeine can have this effect. However, this would take A LOT of dark chocolate daily to affect milk supply.
Do these ingredients have other health benefits?
Absolutely. Even if you didn’t increase your milk supply, you would still reap the benefits of eating these cookies.
- Full of fiber (keeps you regular and balances blood sugar levels)
- Antioxidant rich (helps restore cells and prevents long-term diseases in the body)
- Full of minerals (good for iron levels that keep you energized and blood healthy)
- Healthy fats (good for heart health, satiating, and help stabilize blood sugars)
What are some optional add-ins?
Here are some popular add-ins to these lactation cookies (that don’t include brewer’s yeast):
- Cinnamon
- Almond or peanut butter, sunbutter, or tahini
- Cocoa powder
- Chopped pecans, walnuts, or cashews
- Shredded coconut
- M&M’s
- And more!
Easy Lactation Cookies Recipe (without brewer’s yeast)
Tools | easy lactation cookies recipe
Electric mixer (I use this hand mixer HERE and love it!)
Parchment paper or silicone baking mat
Baking sheet
Spatula
Small pot or saucepan
Whisk
Ingredients | easy lactation cookies recipe
2 1/2 cups all-purpose flour – A light flour like this ensures the texture is light and airy.
1 cup old-fashioned oats – Oats give a slightly dense texture to these cookies and lots of added nutrients.
1/4 cup flax seeds – Adding seeds adds a little texture inside these sweet cookies. With lots of health benefits, you won’t want to forget these in the dough.
1 cup honey – Using a natural sweetener like honey or maple syrup can reduce blood sugar spikes. Honey also contains antioxidants.
1 egg + 1 egg yolk – Egg is used to bind the dough together and ensures a golden brown, even bake.
1 tsp baking soda – Baking soda is a leavener and ensures the cookies rise beautifully.
1 cup dark chocolate chips – Dark chocolate chips add the perfect rich cookie flavor we all know and love.
1/2 cup butter, melted – I prefer using grass-fed butter because it is rich in nutrients. Melt it first before adding it to the dough.
1 1/2 tsp cornstarch – Cornstarch also ensures the cookies don’t spread, keeps them thick and fluffy, and helps the center stay soft.
1/2 tsp salt – Use sea salt or table salt to enhance the flavor.
1 tbsp vanilla extract – Add real vanilla extract to give the cookies a delectable flavor.
Steps | easy lactation cookies recipe
Preheat the oven to 350ºF.
Start by adding butter into a small pot/saucepan and melting it on low heat for about 5-10 minutes. Set aside to cool once melted.
In a large mixing bowl, add and combine the dry ingredients together with a whisk.
Next, combine the eggs, butter, honey, and vanilla extract directly into the bowl of dry ingredients using an electric mixer. Mix thoroughly, for about 2 minutes.
Fold in the chocolate chips with a large spoon or rubber spatula.
Scoop cookies into small mounds, spaced about 2 inches apart on parchment lined cookie sheets.
Bake at 350ºF for 12-15 minutes, depending on size of cookies, or until cookies turn a slight golden brown color. Centers will still be soft and light.
Remove from the oven and let cool on the cookie sheet for about 2-3 minutes.
Then, carefully, with a spatula move the cookies onto a cooling rack to cool the remaining time. Let cool for at least 10-15 minutes before serving. Cookies will firm up the longer they sit.
Store in an airtight container on the countertop for up to 2 weeks or in the fridge for many, many more weeks. Freeze for up to 6 months.
Tips for Success | easy lactation cookies recipe
For perfect sized cookies, use a cookie dough scoop like this one HERE to have them all cook evenly and match perfectly.
If you want a bakery-style look to your cookies, save a few chocolate chunks for topping on the cookie dough. Use about 3 chocolate chunks placed on top immediately before baking.
More Dessert Inspiration
Chocolate Oatmeal No-Bake Cookies
Classic, Fluffy Cinnamon Rolls
Refined Sugar Free Hot Chocolate
Easy Lactation Cookies | Recipe
Join me in my cottage kitchen for an easy lactation cookie recipe today. I am making lactation cookies without brewers yeast. All easy-to-find ingredients and the cookies don’t have a weird aftertaste. Come see how I make them!
- measuring cups and spoons
- electric hand mixer
- mixing bowl
- Cookie scoop
- parchment paper or silicone baking mat
- Baking sheet
- spatula
- Small pot or saucepan
- whisk
- cooling rack
- 2 1/2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1/4 cup flax seeds
- 1 cup honey
- 1/2 cup butter, melted
- 1 egg +1 egg yolk
- 1 cup dark chocolate chips (plus more for topping)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cornstarch
- 1 tbsp vanilla extract
Preheat the oven to 350ºF.
Start by adding butter into a small pot/saucepan and melting it on low heat for about 5-10 minutes. Set aside to cool once melted.
In a large mixing bowl, add and combine the dry ingredients together with a whisk.
Next, combine the eggs, butter, honey, and vanilla extract directly into the bowl of dry ingredients using an electric mixer. Mix thoroughly, for about 2 minutes.
Fold in the chocolate chips with a large spoon or rubber spatula.
Scoop cookies into small mounds, spaced about 2 inches apart on parchment lined cookie sheets.
Bake at 350ºF for 12-15 minutes, depending on size of cookies, or until cookies turn a slight golden brown color. Centers will still be soft and light.
Remove from the oven and let cool on the cookie sheet for about 2-3 minutes.
Then, carefully, with a spatula move the cookies onto a cooling rack to cool the remaining time. Let cool for at least 10-15 minutes before serving. Cookies will firm up the longer they sit.
Store in an airtight container on the countertop for up to 2 weeks or in the fridge for many, many more weeks. Freeze for up to 6 months.
For perfect sized cookies, use a cookie dough scoop like this one HERE to have them all cook evenly and match perfectly.
If you want a bakery-style look to your cookies, save a few chocolate chunks for topping on the cookie dough. Use about 3 chocolate chunks placed on top immediately before baking.
The Art of Cottagemaking 