Lactation Cookies

Oatmeal, flaxseed, and brewer's yeast are all helpful for milk supply. This is our standard vegan cookie recipe with the brewer's yeast addition. Hmmm, considering how often I make these vegan cookies I wonder why my milk supply is more abundant than normal for me at a year postpartum? 🙂

2 c oats
2 c flour (can do some whole wheat flour)
1 t baking soda
1 t baking powder
1 t salt
2/3 c oil
3/4 c sugar
3/4 c brown sugar
1/2 c liquid (almond milk, rice milk, water)
2 T ground flax
2 to 4 T brewer's yeast
1 t vanilla

Optional add ins, do any combination:

1 c coconut
1 c chocolate chunks (dice up IKEA dark chocolate bar for vegan version)
1 c chopped nuts
1 c raisins/craisins
1 c rice krispie cereal

Combine the ground flaxseed and milk/water and let sit a few minutes. Add and then cream wet ingredients in one bowl (oil, sugars, flax, yeast, vanilla.) Combine all the dry ingredients in another bowl, fold together, mix in extras. Bake 12 to 14 minutes (BIG scoops) at 350 degrees. I use a 1/4 cup measuring scoop to bake 6 per cookie sheet.

Energy Ball recipe for pregnancy/labor/lactation is here.

Smoothies for Pregnancy & Lactation are here.

Granola bar recipes here.

This entry was posted in Breastfeeding, Food, Postpartum, Pregnancy and tagged , , . Bookmark the permalink.

17 Responses to Lactation Cookies

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  2. Susie says:

    I found your website a few weeks ago and thought I should probably say thank you! I have just made my second batch of these cookies – the dough tastes sooo good, they almost didn’t make it to the oven. Thanks!!

  3. Crystal says:

    Are these ok for kids to eat also

    • heidi says:

      YES, these are my normal vegan cookies for our family. The reason they are called lactation cookies is that flaxseed, oatmeal and brewer’s yeast can all help boost supply. All are perfectly safe for anyone to consume though. Though I have to reassure the men at the childbirth class when I bring these that they are safe for them, too, and won’t induce lactation. 🙂

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  5. Madiha says:

    Hi. Thank you so much for this recipe. Theyve helped me soo much!! Can we freeze the batter?

  6. Melisa says:

    Made these tonight, they turned out great. My husband got into them and loved them as well. I did coconut oil for oil and coconut sugar instead of brown sugar, added chocolate chunks. Thanks!

  7. Lauren says:

    Wow! These are soooooo good. I just made a batch and I’m super impressed. I also used coconut oil and I added shredded coconut, raisins, and pecans. I didn’t have flax so I used ground chia seeds. Great recipe! Thank you!

  8. Adri says:

    Mine never “baked”. They stayed soft and mushy even after 20 minutes! Now they just break apart, like it’s still dough. But, I love the flavor!

  9. Mari says:

    Could you add chocolate chips to the recipe?

    • Heidi Thaden-Pierce says:

      You can, I usually do. If there’s any concern with dairy upsetting the baby’s tummy then make sure you find dairy free chocolate chips (Trader Joe’s has them, and there are some Ghiradelli ones as well.)

  10. KodyAmanda says:

    Should I use quick oats or steel cut oats?

    • Heidi Thaden-Pierce says:

      Steel cut may give you a chewier texture and need more liquid to offset, but either should work.

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