Super Easy Lactation Cookies | Recipe

This easy lactation cookies recipe shows a cookie split in half with all the melted chocolate inside glistening.
This easy lactation cookies recipe is piled high on a platter.
Lactation cookies are spread across a cooling rack to cool off.
Lactation cookies are piled high on a towel.
An easy lactation cookies recipe is shown with the dough in a bowl and a scoop full of cookie dough with chocolate chips.
A cookie is split in half and shown up close to show off the light crumb and airy texture with melted chocolate bits inside.

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!
Course Dessert
Cuisine American
Keyword easy lactation cookies, lactation cookie recipe, lactation cookies, lactation cookies without brewer’s yeast
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings 16
Calories 250kcal


  • 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.

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