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Lactation Cookies Recipe (Soft, Chewy & Milk-Boosting)
This Lactation Cookies Recipe bakes up the softest, chewiest oatmeal chocolate chip cookies packed with milk-boosting ingredients that feel like a hug and a snack all at once.
What Makes This Lactation Cookies Recipe So Helpful for New Moms?
If you’re a nursing mom, or you love someone who is, you know that breastfeeding comes with a whole mix of emotions—beautiful, exhausting, magical, and sometimes a little overwhelming. That’s exactly where a good breastfeeding cookies recipe can help, both practically and emotionally.
These homemade lactation cookies are built around classic galactagogues (that’s just a fancy term for milk-boosting foods):
- Old-fashioned oats
- Brewer’s yeast
- Ground flaxseed
Combined with healthy fats, fiber, and just enough chocolate, they make a satisfying postpartum snack cookie that you can grab one-handed while you rock, pump, or finally sit down for five minutes.
I started making this healthy lactation cookies recipe when my oldest daughter had her first baby. She was exhausted, nursing around the clock, and forever “forgetting” to eat. I remember dropping off a container of these nursing mother cookies along with a freezer casserole and thinking, “Okay, this feels like something I can do to help.”
Ever since, I’ve shared this milk boosting cookies recipe with friends, readers, and even my neighbor’s book club. And honestly? Even the non-nursing partners and older siblings end up sneaking them too.
So if you’ve been wondering how to make lactation cookies that actually taste like dessert and not “health food homework,” this is the best lactation cookies recipe I’ve tested—and I’ve baked a lot of batches.
Why You’ll Love This Recipe
- Milk-supporting ingredients – Loaded with oats, brewer’s yeast, and flaxseed, three of the most popular breast milk supply cookies ingredients recommended by many lactation consultants.
- Soft and chewy, not dry – These oatmeal lactation cookies stay moist in the center with crisp edges, like a really good bakery-style chocolate chip cookie.
- Easy to make with pantry basics – No fancy tools; just a couple of bowls, a mixer (or strong arm), and a baking sheet.
- Great make-ahead postpartum snack – The dough freezes beautifully, so you can bake fresh nursing cookies whenever you need them.
- Flexible for different diets – Simple swaps make these dairy-free or egg-free, and you can adjust the sweetness if you’d like a “healthier dessert” vibe.
- Comfort food for tired moms – A homemade breastfeeding snack that feels like a treat, which matters when you’re sleep-deprived and living on leftovers.
- Kid- and partner-approved – They taste like regular chocolate chip oatmeal cookies, so you don’t need a separate dessert for everyone else.
- Perfect for meal trains and gifts – Add a bag of these to a new mom basket with tea and freezer meals, and you’ll be the hero of the group text.
Let me explain something important though: no lactation cookie—no matter how “magic”—can replace staying hydrated, nursing or pumping regularly, and caring for yourself. Think of these as a gentle helper, not a miracle worker. And always talk with your healthcare provider or lactation consultant if you’re concerned about supply.
Ingredients for Healthy Lactation Cookies
Here’s exactly what you’ll need for this homemade lactation cookies recipe, plus some easy substitutions.
Dry Ingredients
- 1 ½ cups (180 g) all-purpose flour
- You can swap up to half with white whole wheat flour for more fiber.
- 2 cups (200 g) old-fashioned rolled oats
- Use old-fashioned, not quick oats, for the best chewy texture.
- 3–4 tablespoons brewer’s yeast (unflavored)
- Start with 3 tablespoons if you’re sensitive to the taste; go up to 4 tablespoons once you know you like it.
- 3 tablespoons ground flaxseed (flax meal)
- Ground flax works best; whole seeds won’t blend into the dough as well.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional, but lovely with oats and chocolate)
Wet Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- You can use salted butter and reduce the added salt to ½ teaspoon. For dairy-free, use a plant-based buttery stick.
- ¾ cup (150 g) brown sugar, packed
- ½ cup (100 g) granulated sugar or coconut sugar
- 2 large eggs, at room temperature
- For egg-free, use two “flax eggs” (2 tablespoons ground flax + 6 tablespoons water, rested for 5–10 minutes).
- 2 teaspoons pure vanilla extract
Add-Ins (The Fun Part)
- 1 ½ cups chocolate chips (semi-sweet or dark)
- ½ cup chopped nuts (walnuts, pecans, or almonds – optional but delicious)
- ¼–½ cup unsweetened shredded coconut (optional)
- ¼ cup chia seeds (optional, for extra fiber and healthy fats)
You can absolutely make this an oatmeal chocolate chip lactation cookies recipe, or lean toward a trail mix feel with nuts, seeds, and dried fruit. If you’re baking these for a group or gifting, I usually stick with chocolate chips and maybe some chopped walnuts—classic and comforting.
Step-by-Step Directions
Follow these simple steps for perfect lactation cookies every time. This looks like a lot of detail, but once you’ve made them once, it goes very quickly.
-
Preheat and prep the pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This helps the cookies bake evenly and prevents sticking, which is helpful when you’re multitasking with a baby nearby. -
Whisk the dry ingredients
In a medium bowl, whisk together the flour, oats, brewer’s yeast, ground flaxseed, baking soda, baking powder, salt, and cinnamon.- Tip: Whisk well so the brewer’s yeast and flax are evenly spread out. This keeps any one cookie from having a strong yeasty bite.
-
Cream the butter and sugars
In a large mixing bowl, using a hand mixer or stand mixer, beat the softened butter with the brown sugar and granulated sugar on medium speed for 2–3 minutes, until light and a bit fluffy.- This step helps give you that soft, bakery-style cookie texture.
-
Add eggs and vanilla
Add the eggs one at a time, mixing on low-medium until just combined. Scrape down the sides of the bowl. Add the vanilla and mix again briefly.- If using flax eggs, make sure they’ve thickened into a gel before adding.
-
Combine wet and dry
Pour the dry ingredient mixture into the wet ingredients. Mix on low speed just until the flour disappears and everything is mostly combined. Avoid overmixing; that can make cookies tough.- It’s okay if you see a few streaks of flour; they’ll blend in when you add the chocolate chips.
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Fold in chocolate chips and extras
Using a spatula, fold in the chocolate chips, nuts, coconut, and any other add-ins. The dough will be thick and a little sticky—exactly what we want for hearty breastfeeding cookies. -
Chill the dough (if you can)
Cover the bowl and chill the dough in the refrigerator for 30–45 minutes.- This helps control spreading, deepens the flavor, and makes the dough easier to scoop.
- If you’re a busy new mom and skip this step, that’s okay; just know your cookies may spread a bit more.
-
Scoop the cookies
Use a 1 ½–2 tablespoon cookie scoop or a heaping tablespoon to portion the dough onto the prepared baking sheets, spacing them at least 2 inches apart.- For thicker cookies, keep the dough in mounds. For wider, slightly thinner cookies, gently press down the tops.
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Bake to chewy perfection
Bake one sheet at a time for 10–12 minutes, or until the edges are lightly golden and the centers look just set but still soft.- They’ll continue to firm up as they cool, so don’t wait for them to look completely done or you’ll miss that chewy center.
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Cool and set
Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.- If you have a toddler helper, this is their time to “test” a cookie. Just be mindful if you’re watching brewer’s yeast intake for others in the house.
You know what? If you’re baking these with a newborn in the house, please don’t chase perfection. If you forget to chill the dough or you bake them a minute too long—guess what—they’ll still be comforting, still packed with lactation cookie ingredients, and still disappear fast.
Servings & Timing
- Yield: About 30–34 cookies (using 1 ½–2 tablespoon scoops)
- Prep Time: 15–20 minutes
- Chill Time (recommended): 30–45 minutes
- Bake Time: 10–12 minutes per batch
- Total Time: About 1 hour 15 minutes, including chilling and cooling
If you’re tight on time, you can skip the chill and have fresh postpartum snack cookies in about 35 minutes from start to finish.
Variations: Make This Lactation Cookies Recipe Your Own
Here’s where you can have a little fun and tweak this breastfeeding cookies recipe to your taste or dietary needs.
- Dairy-Free Lactation Cookies – Use plant-based margarine or coconut oil and dairy-free chocolate chips.
- Lower Sugar Version – Reduce the sugars by ¼ cup each and add 2–3 tablespoons unsweetened applesauce for moisture.
- Fruit & Nut Trail Mix Cookies – Add ½ cup dried cranberries or cherries and ½ cup chopped nuts; skip the coconut if you like.
- Peanut Butter Boost – Replace ¼ cup of the butter with ¼ cup creamy peanut butter for a richer, more filling nursing snack.
- No-Chocolate Morning Cookies – Swap chocolate chips for raisins, chopped dates, or dried apricots if you’d rather not have chocolate at breakfast.
- Gluten-Friendly Version – Use a 1:1 gluten-free flour blend and certified gluten-free oats for gluten-sensitive moms (check all ingredients for cross-contamination if needed).
If you find a variation that feels like your signature galactagogue cookie recipe, write it down on a card and tape it inside your cabinet. Future you—with a fussy baby at 2 a.m.—will thank current you.
Storage, Freezing, and Make-Ahead Tips
A big part of what makes this the best lactation cookies recipe for new moms is how well it stores. You can bake once and snack for days.
Room Temperature
- Store completely cooled cookies in an airtight container at room temperature for 3–4 days.
- If your kitchen is warm, they may soften a bit. You can refresh them in the microwave for 5–8 seconds if you like them warm.
Refrigerator
- For extra freshness, especially in summer, store in the fridge for up to 1 week.
- They’ll firm up slightly when cold; let them sit for 5–10 minutes at room temp for a softer bite.
Freezer – Baked Cookies
- Place cooled cookies in a freezer-safe bag or container with parchment between layers.
- Freeze for up to 3 months.
- Thaw a few cookies at a time on the counter or warm one in the microwave for 10–15 seconds for that fresh-baked feel.
Freezer – Cookie Dough Balls (My Favorite for New Moms)
- Scoop dough into balls and arrange on a baking sheet.
- Freeze until solid, then transfer to a freezer bag or container, label, and date.
- Bake from frozen at 350°F (175°C) for about 12–14 minutes, watching for the same light golden edges.
This make-ahead trick is golden for postpartum life—you can bake just 4–6 cookies at once, so they’re always fresh when you need a quick homemade breastfeeding snack.
Notes from My Kitchen to Yours
- About brewer’s yeast flavor: Some brands taste stronger than others. If you’re new to it, start with 3 tablespoons and a brand labeled “mild” or “for baking.” You can increase the amount once you know how you feel about the taste.
- Don’t skip the fat: The butter or oil in these breast milk supply cookies doesn’t only affect texture; the healthy fats help make these more sustaining between feeds. New moms need calories and fat—it’s not indulgent, it’s fuel.
- Hydration still matters: Having a lactation cookie with a glass of water, herbal tea, or a nursing-safe drink is a nice built-in reminder to hydrate.
- Batching for gifts: If you’re baking for a friend, pack the cookies in a reusable container, and include a little note with the ingredient list and freezing instructions. It’s such a thoughtful, low-stress gift.
- Listen to your body: While oats, flax, and brewer’s yeast are commonly used in milk-boosting cookies, not every ingredient works the same for every person. If you notice any discomfort or baby seems fussy, check with a lactation consultant or doctor.
- Make it a snack station: Set a small basket on the counter or near your nursing chair with these cookies, some trail mix, a water bottle, and maybe a granola bar. When you’re up in the night, a snack within reach feels like a tiny act of kindness to yourself.
Honestly, the biggest “secret” I learned testing this recipe is that consistency beats perfection. Keeping something easy, tasty, and nourishing around makes it more likely you’ll actually eat—which is what your body needs while breastfeeding.
Frequently Asked Questions About Lactation Cookies
1. Do lactation cookies really increase milk supply?
They can help support milk production for some people because they include common galactagogues like oats, flax, and brewer’s yeast, but results vary. They work best alongside frequent nursing or pumping, good hydration, and rest, and they’re not a medical treatment.
2. How many lactation cookies should I eat per day?
Most moms start with 1–2 cookies a day and see how they feel over a few days. You can slowly increase to 3 cookies if you tolerate the ingredients well, but listen to your body and talk with your provider if you have concerns.
3. When should I start eating lactation cookies—before or after birth?
You can enjoy them any time as a snack, but most people use them after baby is born, once they’re actively breastfeeding or pumping. If you want to prep ahead, freeze dough balls before baby arrives, then bake as needed.
4. Can anyone eat these, or are they only for nursing mothers?
Anyone can safely enjoy these cookies as long as they tolerate the ingredients. Some people may notice mild digestive changes from flax or brewer’s yeast, so start with smaller amounts for kids or sensitive tummies.
5. What’s the difference between lactation cookies and regular oatmeal chocolate chip cookies?
This lactation cookies recipe includes three specific lactation cookie ingredients—oats, brewer’s yeast, and flaxseed—that you won’t usually find together in a standard cookie recipe. The rest of the ingredients look very similar to classic oatmeal chocolate chip cookies.
6. Can I leave out the brewer’s yeast?
You can, and the cookies will still be delicious and full of fiber and healthy fats from the oats and flax. Just know they may be less targeted as “milk boosting cookies” without that added galactagogue.
7. Are these cookies safe if my baby has a dairy or soy sensitivity?
Many moms with dairy- or soy-sensitive babies do fine with dairy-free versions using plant-based butter and dairy-free chocolate, but everyone is different. Always follow your pediatrician’s or allergist’s guidance for your specific situation.
8. Can I make this recipe without eggs?
Yes. Replace each egg with a “flax egg” (1 tablespoon ground flax + 3 tablespoons water, mixed and rested until thickened). The texture will be slightly more tender, but still very tasty and completely in the spirit of healthy lactation cookies.
Conclusion: Bake a Batch, Take a Breath
This Lactation Cookies Recipe gives you a soft, chewy, chocolatey cookie that feels indulgent, yet quietly supports your breastfeeding journey with oats, flax, and brewer’s yeast. They’re easy to make, freeze well, and bring a little comfort to those long, blurry newborn days.
If you try these homemade breastfeeding snacks, I’d love to hear how they turned out for you—leave a comment with your tweaks, or share which variation you liked best. And if you’re building a stash of postpartum-friendly recipes, look around my blog for easy muffins, overnight oats, and other one-handed snacks that make those early months just a little bit easier.
Lactation Cookies (Soft, Chewy & Milk-Boosting)
Ingredients
- 1 1/2 cups all-purpose flour (180 g); can swap up to half with white whole wheat flour
- 2 cups old-fashioned rolled oats (200 g); not quick oats
- 3-4 tablespoons brewer’s yeast unflavored; start with 3 tablespoons if sensitive to the taste
- 3 tablespoons ground flaxseed flax meal; ground works best
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon optional, but lovely with oats and chocolate
- 1 cup unsalted butter 2 sticks / 226 g, softened; use plant-based butter for dairy-free
- 3/4 cup brown sugar packed (150 g)
- 1/2 cup granulated sugar or coconut sugar (100 g)
- 2 large eggs at room temperature; replace with flax eggs for egg-free
- 2 teaspoons pure vanilla extract
- 1 1/2 cups chocolate chips semi-sweet or dark; use dairy-free chips if needed
- 1/2 cup chopped nuts walnuts, pecans, or almonds; optional
- 1/4-1/2 cup unsweetened shredded coconut optional
- 1/4 cup chia seeds optional, for extra fiber and healthy fats
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to help the cookies bake evenly and prevent sticking.
- In a medium bowl, whisk together the flour, rolled oats, brewer’s yeast, ground flaxseed, baking soda, baking powder, salt, and cinnamon (if using) until everything is evenly combined.1 1/2 cups all-purpose flour, 2 cups old-fashioned rolled oats, 3-4 tablespoons brewer’s yeast, 3 tablespoons ground flaxseed, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon fine sea salt, 1 teaspoon ground cinnamon
- In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar using a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and slightly fluffy.1 cup unsalted butter, 3/4 cup brown sugar, 1/2 cup granulated sugar
- Add the eggs one at a time, mixing on low–medium speed just until combined after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract briefly until incorporated.2 large eggs, 2 teaspoons pure vanilla extract
- Pour the dry ingredient mixture into the wet ingredients. Mix on low speed just until the flour is mostly incorporated and no large dry patches remain. Avoid overmixing to keep the cookies tender.
- Using a spatula, fold in the chocolate chips along with the nuts, shredded coconut, and chia seeds if using. The dough will be thick and slightly sticky.1 1/2 cups chocolate chips, 1/2 cup chopped nuts, 1/4-1/2 cup unsweetened shredded coconut, 1/4 cup chia seeds
- Cover the bowl and chill the cookie dough in the refrigerator for 30–45 minutes. This helps control spreading, deepens the flavor, and makes the dough easier to scoop. If you’re short on time, you can skip this step; the cookies may just spread a bit more.
- Use a 1 1/2–2 tablespoon cookie scoop or a heaping tablespoon to portion the dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart. For thicker cookies, leave the dough in tall mounds; for slightly thinner cookies, gently press down the tops.
- Bake one sheet at a time for 10–12 minutes, or until the edges are lightly golden and the centers look just set but still soft. The cookies will continue to firm up as they cool, so do not overbake.
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer them to a wire rack to cool completely. Serve once cool enough to handle, and store any leftovers as desired.
