Lactation cookies are such a boon to any mama who is struggling to build up her milk supply. Breastfeeding a baby is difficult at the best of times, but if you don’t make a lot of milk, it can be an uphill struggle for as long as you choose to nurse.
I have a fantastic recipe for No Bake Lactation Cookies that works wonderfully, but as good as they are, they’re not everyone’s favorite flavor. Even so, if you don’t feel like going the extra mile to bake your cookies, they’re an easy alternative, so be sure to check them out.
This particular recipe is chock full of ingredients proven to boost your milk supply.
Oats are one of the most well known boosters of milk-supply. They have a higher concentration of dietary beta-glucan than any other food, and they are super easy to work into your diet.
Brewer’s Yeast is high in B vitamins, protein, iron, chromium and selenium. While Barley is a more well-known lactation booster, Brewer’s Yeast is a great alternative. Try to buy an debittered version, as it can cause gassiness in babies once it passes into their systems.
Flax seeds are known for their influence on breast milk production because they contain a lot of essential fatty acids and phytoestrogens.
Coconut is full of medium-chain fatty acids, which work as a an antimicrobial fat. Coconut raises levels of MCT in breast milk, and it increases the lauric acid and capric acid, giving even more protection to your baby. Working coconut into your diet while breastfeeding will help with energy levels and help give your baby an amazing nutritional boost.
Incorporating milk-boosting ingredients into one delicious cookie can give you so many benefits, and I highly recommend giving these ones a try. They’re delicious and healthy treats for anyone in the family! My husband and kids eat them all the time!
- 1/4 C ground flax seeds
- 1/2 C water
- 6 TB melted coconut oil
- 1 C coconut sugar
- 1/4 C brewer's yeast
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 2 C oat flour
- 1/2 C old fashioned rolled oats
- 2/3 C dark chocolate chips
- Preheat your oven to 350 degrees F.
- Line your baking sheet with a silicone baking mat or some parchment paper
- In a large bowl, combine first your flax seeds and water, mixing together.
- Add in your coconut oil, coconut sugar, brewer's yeast, vanilla, baking soda and salt, mixing together to form a batter.
- Stir in your oat flour to create a thick dough.
- Using a spoon or your hands, add in your rolled oats so it is combined throughout.
- Add in your chocolate chips.
- Take small bits of dough and roll them into balls.
- Place each ball on your baking sheet and press down to form a small cookie.
- Bake your cookies for 10-12 minutes until lightly golden.
- Remove from oven and cool on a cooling rack for 10 minutes or so.
- Store in the fridge or freezer for the best results (will last 2 weeks in the fridge, 3 months in the freezer). You can also store them in an airtight container at room temperature for about 3 days.
I find that once I add the oat flour to the mixture, the dough becomes difficult to stir. At that point I will usually use my hands to mix everything.
Another easy way to bake these is to use a mini muffin pan. They come out the perfect size, and it saves the trouble of rolling into balls and pressing.
Be sure to check out my No-Bake Lactation Cookies!
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.