Best Lactation Cookie Recipe (2024)

Lactation Cookies are an easy dessert recipe that helps increase milk production with added ingredients like coconut milk, Brewer’s yeast, and oatmeal!

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This is one of the best Lactation Cookie recipes around! They are an easy dessert recipe that helps increase milk production in nursing moms with added ingredients like coconut milk, flax meal, Brewer’s yeast, and oatmeal!

Looking for other delicious recipes to increase your milk supply? Try my Lactation Brownies and my Starbucks Copycat Pink Drink!

Table of Contents

This is the Best Lactation Cookie Recipe!

This Lactation Cookie Recipe is perfect for those struggling with their milk supply or those wanting to increase their supply even more to grow their breastmilk storage supply in the freezer!

And since life with babies can be tiring and hard enough, I made this recipe quick and simple! I chose ingredients known to pack a punch for milk supply production and then combined them with pantry staple ingredients to create a recipe that takes just 10 minutes to prep.

For even more convenience, you can bake the cookies right away, store the dough in the fridge to bake later, or prep a batch to store in the freezer! That way, you can choose what works best for you since it’s all about convenience in those newborn days!

To really make this the best lactation cookie recipe, I didn’t just want a cookie that increased milk supply, but I also wanted it to taste like a treat! A win-win for the baby AND mom!

Also, please note that lactation treats or food of any kinds have not been scientifically proven to increase supply.

My Experience With These Breastfeeding Cookies

Now that my supply has regulated and I’m pumping just twice a day, it doesn’t feel like it’s as much of a burden as it did in the beginning. And I plan to pump longer than 6 months because it has gotten so much easier.

Plus, I’ve already invested in all the supplies and at this point, it’s much cheaper than formula.

I’ve been fortunate enough to have a good supply from the beginning. But I wanted an oversupply so that I could store enough milk away so that Evie could have some every day until she turned 1.

These Lactation Cookies along with my Lactation Brownies helped me do just that. In the beginning, I would enjoy a couple of cookies or brownies per day to help boost my supply.

Now I keep the dough frozen and pull a couple of cookies out to bake when I’ve had a clogged duct or notice a small drop in my supply to help me recover and maintain.

Even at 2 pumps per day, I’ve been able to produce about 25 ounces per day and we supplement with 5 or so ounces of formula per day.

So I think these Lactation Cookies have been really helpful. And I hope they will be helpful to you in building and maintaining your own supply.

How Fast Do Breastfeeding Cookies Work?

It will likely be different for everyone and some may not see an increase at all. In my case, I started seeing a gradual supply increase in about 24 to 36 hours after eating my first cookie. I started by eating 3 cookies per day and once my supply was where I wanted it, I cut back.

What Are Lactation Cookies?

They are a treat recipe made with several ingredients believed to help boost breast milk supply in nursing or pumping mothers. These ingredients include oatmeal, flax meal, coconut milk, and Brewer’s yeast.

Coconut Milk – Coconut milk is very hydrating and will assist with milk production. You’ll want to get the cold coconut milk from the dairy coolers, not the canned stuff. You can also use Oat Milk if preferred.
Old Fashioned Oatmeal – A lot of lactation consultants recommend adding oatmeal to your diet to help increase supply.
Brewer’s Yeast – This has tons of benefits from nutritional value to help fight the baby blues, read about them on Verywell Family!
Ground Flaxseed – Flaxseed has phytoestrogens that can influence breast milk production.
Collagen Peptides – Okay, so this product isn’t a milk supply booster, it’s more just another beneficial product for new moms.Collagen peptidescontain the same amino acids as gelatin which is identical to the protein found in skin, nails, hair, bones, cartilage, and joints. I recommend taking this to help with postpartum hair loss.

How To Make the Best Lactation Cookies

These Lactation Cookies are actually fairly easy to make, but they do require a couple of hours of chill time so that they don’t get hard after baking.

I find that a stand mixer is the easiest way to make these because the dough is pretty thick. The dough isn’t necessarily dry, but it shouldn’t be sticky and you will likely have to use your hands to mold the dough balls together.

This Easy Lactation Cookie Recipe Makes A Great Gift!

These Lactation Cookies aren’t just beneficial to milk supply, they’re also really delicious. I caught my husband sneaking them more than once 😉

They are, after all, a chocolate chip oatmeal cookie at their core. They just have some extra goodness like coconut milk, Brewer’s yeast, and flax meal thrown into the mix.

These also make a wonderful gift for new nursing or pumping moms. So bake some up to bring when you go to meet the new baby in your life!

The dough can be frozen and pulled out to bake as needed if you’re doing some groundwork before your little one arrives.

How To Store Breastfeeding Cookies

Once baked and cooled, store these lactation cookies in an airtight container or Ziploc bag with the excess air squeezed out of the bag. Then, store the cookies at room temperature for up to 5 days.

Lactation cookie dough can also be stored in the fridge to bake off later! To do this, wrap the cookie dough in plastic wrap or transfer it into an airtight container and then store it in the fridge.

Bake the cookie dough within 3 to 5 days.

The cookie dough can also be frozen for a longer shelf life! This is done by rolling the dough into balls and placing them in an air-tight freezer-safe container to store in the freezer for up to 9 months.

When you’re ready to bake the cookies, thaw them in the fridge and then bake them according to the recipe card instructions.

How To Freeze Breastfeeding Cookies

Roll the dough into balls and place them in an air-tight freezer container for up to 9 months. I like to put a piece of plastic wrap over the top before sealing to ensure freshness.
This isn’t a soft cookie dough so you don’t need to place parchment paper between the cookie dough balls before freezing.
To thaw, transfer to the fridge, once thawed, bake according to the recipe directions. You can pull out just a few cookies at a time, you don’t have to bake the whole batch at once.

Lactation Cookies Recipe (Easy!) FAQs

Do lactation cookies really work?

Lactation Cookies working or not will vary from person to person since all bodies are different! However, I had GREAT success increasing my milk supply by eating these lactation cookies.
These cookies are made with ingredients such as coconut milk, oatmeal, Brewer’s Yeast, and ground flaxseed which are all known to increase breast milk production.

How many lactation cookies should I eat per day?

Since every mother’s body will respond differently to lactation cookies there isn’t necessarily a minimum or maximum number of cookies to eat per day. I started by eating three cookies a day until my milk supply was where I wanted it to be.
Once my milk supply was in an ideal spot, I would cut back on the number of cookies I ate per day. Then if I saw a little dip in my supply, I’d just up the number of cookies per day again.

What time of day is best to eat lactation cookies?

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5 from 45 votes

Easy Lactation Cookie Recipe

Author Rebecca Hubbell

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 16 minutes minutes

Chill Time 3 hours hours

Total Time 26 minutes minutes

Lactation Cookies are an easy dessert recipe that helps increase milk production with added ingredients like coconut milk, Brewer’s yeast, and oatmeal!

Ingredients

▢ 2 tablespoons flax meal
▢ 1/4 cup coconut milk¹
▢ 2 cups all-purpose flour
▢ 1/4 cup Brewer’s Yeast
▢ 1/3 cup collagen peptides²
▢ 2 1/2 cups old fashioned oatmeal³
▢ 1 teaspoon baking soda
▢ 1/2 teaspoon baking powder
▢ 1/2 teaspoon kosher salt
▢ 1/2 cup unsalted butter room temperature
▢ 1/2 cup coconut oil
▢ 1/2 cup granulated sugar
▢ 1 cup light brown sugar
▢ 3 large egg yolks⁴
▢ 1 teaspoon vanilla extract
▢ 1 cup shredded coconut⁵
▢ 1 1/2 cups chocolate chips

Instructions

In a small bowl, combine the flax meal and coconut milk and allow to sit for 5 minutes while you prep the other ingredients.
In a large bowl, mix together the flour, Brewer’s yeast, collagen peptides, oatmeal, baking soda, baking powder, and salt. Set aside.
In a separate large bowl or stand mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugars until light and fluffy, about 3 minutes.
Add the flax meal and coconut milk to the butter mixture and mix until combined, scraping down the sides as needed.
Add the egg yolks and vanilla to the butter mixture and beat just until incorporated.
Add the dry ingredients in two separate additions, mixing the dough after each addition and scraping down the sides if needed.
Fold in the coconut and chocolate chips.
Measure the cookie dough out into 1/4 cup portions and rolls the dough between your palms to make balls.
Place the balls in an airtight container and chill the dough for at least 2 hours before baking for best consistency.
When you’re ready to bake the cookies lace the balls of chilled dough at least 3 inches apart on the cookies sheet.
Preheat the oven to 350°F and bake for 13 to 16 minutes, the edges should be golden brown and the tops should be lightly golden. Remove from oven and allow the cookies to cool on the pan for a few minutes before transferring to a cooling rack to finish cooling.
Bake off the remaining dough or store in an airtight container in the fridge or freezer. See notes regarding extra dough.

Notes

Substitutions:

Coconut Milk used should be the unsweetened kind you find in a carton in the dairy cooler, not canned. If you do not have coconut milk, oat milk or water can be used as a substitute.
Collagen Peptides can be omitted from the recipe.
Shredded Coconut can be omitted or you can add chopped nuts in its place.
If you don’t like hearty cookies, go ahead and add the oatmeal to a food processor and pulse until a coarse crumb forms.
You can also use 2 large eggs instead of the egg yolks.
depending on some of you choices (whole vs processed oatmeal, eggs, etc) The dough is not very sticky and can be a little crumbly, but once it bakes they should be fine.

To Refrigerate:

Wrap the dough in plastic wrap or store in an air-tight container for 3 to 5 days in the refrigerator.
Once ready to bake, roll into balls and bake according to the recipe directions.

To Freeze:

Roll the dough into balls and place in an air-tight freezer container for up to 9 months. I like to put a piece of plastic wrap over the top before sealing to ensure freshness.
This isn’t a soft cookie dough so you don’t need to place parchment paper between the cookie dough balls before freezing.
To thaw, transfer to the fridge, once thawed, bake according to the recipe directions.

Nutrition

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