Lactation Cookies (Soft, Chewy & Milk-Boosting)
Soft, chewy oatmeal chocolate chip lactation cookies packed with oats, brewer’s yeast, and flaxseed to gently support breastfeeding moms while still tasting like a real dessert.
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.
Notes
Yield: about 30–34 cookies using 1 1/2–2 tablespoon scoops. For egg-free cookies, replace each egg with a “flax egg” (1 tablespoon ground flax mixed with 3 tablespoons water, rested until gelled). For dairy-free, use plant-based butter and dairy-free chocolate chips. STORAGE: Store cooled cookies in an airtight container at room temperature for 3–4 days or in the refrigerator for up to 1 week. Freeze baked cookies for up to 3 months, or freeze scooped dough balls and bake from frozen at 350°F (175°C) for 12–14 minutes. These cookies contain common galactagogues (oats, flax, brewer’s yeast) that may help support milk supply for some nursing parents but are not a substitute for medical or lactation consultant advice.
Nutrition
Calories: 180kcal
Love this recipe?Follow us at @Recipecs for more