• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
With Sweet Honey
  • Home
  • Recipe Index
  • Lifestyle
  • My Story
    • Work With Me
    • My Portfolio
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • Lifestyle
  • My Portfolio
  • Work With Me
  • Contact
    • Email
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Gluten Free Lactation Cookies

    Published: Aug 17, 2022 · Modified: Oct 8, 2022 by Katelyn | With Sweet Honey · This post may contain affiliate links 4 Comments

    Jump to Recipe Print Recipe

    These delicious lactation cookies are gluten free, dairy free, and vegan so every mama can enjoy them! They are made with supply boosting ingredients and easy to customize with your favorite cookie flavors. This recipe is perfect for new moms or really anyone that loves an oat cookie.

    gluten free lactation cookies on parchment paper with a bite taken out of one cookie

    Homemade Lactation Cookies 

    Being a new mom can be stressful and milk supply can definitely be high on the list of concerns. I researched a ton about breastfeeding when I was pregnant with my daughter. Now that I’m pregnant with baby #2, that research and experience has come in handy. Enter the lactation cookie. This lactation cookie recipe is made with ingredients that help support milk supply and they taste great too!

    overhead of chocolate chunk lactation cookies on parchment paper

    To save time, consider making these cookies and freezing them before baby arrives. I am planning on making a large batch and freezing them as part of my meal plan prep before baby. I also created this no bake lactation bites recipe for those mamas that prefer not having to turn on the oven (I know what it’s like being pregnant in the summer).

    These make an awesome snack while breastfeeding or even if you’re not. Anyone can have them, even dads. 

    What are lactation cookies?

    Lactation cookies are made with ingredients that help support breastfeeding and increase milk supply. Ingredients like rolled oats, brewer’s yeast, and flaxseed!

    lactation cookie ingredients in small bowls on a rimmed baking sheet

    Ingredients in Gluten Free Lactation Cookies

    • Brewer’s Yeast: Brewer’s yeast is a good source of B vitamins, protein and selenium. This is one of the key ingredients that is usually found in lactation cookies because of these nutrients. Just make sure to get certified gluten free and no-bitter.
    • Gluten Free Rolled Oats: Oats have some awesome benefits for new moms also! They are nutrient rich and promote milk production. 
    • Almond Flour: Instead of regular flour, we use almond flour in these gluten free lactation cookies. 
    • Baking Soda: To help with the baking process.
    • Ground Flaxseed: We combine ground flaxseed and water to make a “flax egg”. This is commonly used in vegan baking as an egg replacer. 
    • Vanilla Extract and Salt: To add more flavor to the cookies.
    • Coconut Sugar: You can substitute the coconut sugar for brown sugar if preferred. 
    • Coconut Oil: To keep this recipe dairy free, we use coconut oil instead of butter.
    • Ground Cinnamon: I love a little cinnamon in these cookies to give them a boost of flavor and it pairs perfectly with the raisins.
    • Chocolate Chunks or Chips: You can use either mini chocolate chips, regular, or chunks. To keep this recipe dairy free, I use vegan chocolate chips.

    How To Make Lactation Cookies

    Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.

    In a small bowl, mix together the water and flaxseed to make a flax egg. Let the mixture sit for 5 minutes.

    ground flaxseed and water mixture in a glass bowl

    Next, mix together the coconut oil, coconut sugar, flax egg, and vanilla. Add the brewer’s yeast, oats, almond flour, baking soda, cinnamon and salt. Mix to combine. Fold in the chocolate chunks.

    lactation cookie dough mixture in a mixing bowl with a wooden spoon and chocolate chunks

    Using a cookie scoop or spoon, place the cookie dough on to the prepared baking sheet. The cookies won’t spread much so you’ll want to press down the dough slightly with your hands. 

    unbaked cookie dough balls with chocolate chunks resting on parchment paper

    Bake for 10-12 minutes or until cooked through. Let the cookies cool and optionally sprinkle flaky salt on top.

    Variations and Mix-In Ideas

    • Don’t like chocolate chips? Feel free to swap them with chopped walnuts or dried fruit. Try raisins, dried cherries or dried cranberries!

    Frequently Asked Questions

    Can you make these cookies ahead of time?

    Yes! Lactation cookies can be made ahead of time and are great for freezing. You can read about how I’m preparing for baby in this blog post. I plan on making a large batch of these cookies and the no bake lactation bites so I can easily grab them when I need them in the early postpartum days.

    Where do you find brewer’s yeast?

    I didn’t have a clue what brewer’s yeast was before I started researching lactation recipes. But brewer’s yeast has it benefits and is actually pretty easy to find. I found the brewer’s yeast I use in this recipe online but it might also be in grocery stores. Just make sure that the brewer’s yeast is gluten free and non-bitter.

    How to make without brewer's yeast

    You might not want to go out and get brewer’s yeast to make these cookies though, and that is fine. I understand it’s not something that is usually stocked in people’s pantries. Don’t worry though, you can make these lactation cookies without brewer’s yeast if you want to! Just add an additional 2 tablespoons of almond flour to the recipe to replace the brewer’s yeast. So you’ll have a total of 1-¾ cup almond flour.

    hand holding one lactation cookie with melted chocolate and topped with flaky sea salt

    Tools To Make Lactation Cookies

    • Mixing Bowls
    • Cookie Scoop
    • Baking Sheet
    • Parchment Paper or Silicone Mat

    How To Store and Freeze

    To Store: Once cookies are cooled, they can be stored in an airtight container for up to 4 days. Or in the fridge for up to one week.

    To Freeze: These homemade lactation cookies can be stored in the freezer for up to 3 months.

    More Cookie Recipes:

    • Oatmeal Breakfast Cookies
    • Chunky Monkey Banana Breakfast Cookies
    • Lemon Blueberry Cookies
    • Flourless Double Chocolate Walnut Cookies
    • Soft Molasses Cookies
    • Flourless Monster Cookies

    Stay Connected!

    Did you love this recipe? I want to hear from you! Please leave a rating or comment below and let me know how it turned out! Also follow along on Instagram and Pinterest for more With Sweet Honey content.

    If you’d like to stay in the know about all things With Sweet Honey, please consider subscribing to our newsletter!

    This post contains affiliate links. Thank you for supporting With Sweet Honey!

    gluten free lactation cookies on parchment paper with a bite taken out of one cookie

    Gluten Free Lactation Cookies

    These delicious lactation cookies are gluten free, dairy free, and vegan so every mama can enjoy them! They are made with supply boosting ingredients and easy to customize with your favorite cookie flavors.
    Print Pin Rate
    Course: Cookies, Snack
    Cuisine: American
    Keyword: breastfeeding cookies, homemade lactation cookies, oat cookies
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 14 cookies
    149 Katelyn | With Sweet Honey

    Equipment

    • mixing bowls
    • cookie scoop
    • Baking sheet
    • parchment paper

    Ingredients

    • 2 tbsp ground flaxseed
    • ⅓ cup water
    • ¼ cup coconut oil melted
    • ¾ cup coconut sugar or brown sugar
    • 1 tsp vanilla extract
    • 1-⅔ cup almond flour
    • 1 cup old fashioned rolled oats, gluten free
    • 3 tbsp Brewer's Yeast
    • ½ tsp baking soda
    • ¾ tsp ground cinnamon
    • ¼ tsp sea salt (Optional) plus flaky salt for the top
    • ⅓ cup chocolate chunks or chips I use dairy free

    Instructions

    • Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.
    • In a small bowl, mix together the water and flaxseed to make a flax egg. Let the mixture sit for 5 minutes.
    • Next, mix together the coconut oil, coconut sugar, flax egg, and vanilla. Add the almond flour, oats, brewer's yeast, baking soda, cinnamon and salt. Mix to combine. Fold in the chocolate chunks.
    • Using a cookie scoop or spoon, place the cookie dough on to the prepared baking sheet. The cookies won’t spread much so you’ll want to press down the dough slightly with your hands.
    • Bake for 9-12 minutes or until cooked through. Let the cookies cool slightly before placing on a cooling rack and optionally sprinkle flaky salt on top.

    Notes

    To Store: These cookies can be stored in an airtight container for up to 4 days. Or in the fridge for up to one week.
    To Freeze: Freeze up to 3 months.
     
    Nutrition facts are approximate. 
    Tried this recipe?Tag @withsweethoney on Instagram!

    Nutrition

    Serving: 1cookie | Calories: 149kcal | Carbohydrates: 16.6g | Protein: 4.5g | Fat: 7.6g | Saturated Fat: 4.5g | Sodium: 84mg | Potassium: 22mg | Fiber: 2.8g | Sugar: 10.1g | Calcium: 17mg | Iron: 3mg
    « No Bake Lactation Bites
    Gluten Free Baked Apple Cider Donuts »

    Reader Interactions

    Comments

    1. Kelly

      October 04, 2022 at 12:01 am

      Is there meant to be another liquid used in this recipe? The mixture was so dry, it wouldn’t come together at all definitely didn’t need a scoop to make the cookies.

      Reply
      • Katelyn | With Sweet Honey

        October 05, 2022 at 9:39 am

        Hi Kelly, I'm sorry it didn't work out for you. Did you include the flax egg (2 tbsp ground flaxseed plus 1/3 cup water) and the 1/4 cup coconut oil? The cookie dough should be moist.

        Reply
        • Kelly

          October 05, 2022 at 11:38 pm

          Yes, followed recipe to a tee. Is the 1 2/3 almond flour correct? If you go to your suggestions area you say to replace the brewers yeast increase the flour to this same measurement which doesn’t seem right. One must be incorrect?

          Reply
          • Katelyn | With Sweet Honey

            October 08, 2022 at 10:26 am

            If you're not using brewer's yeast, I suggest substituting it with almond flour. You're correct, I had it mixed up in the suggestions but it's corrected now. Thank you for catching that. The total amount of almond flour if you don't use brewer's yeast is 1-3/4 cup almond flour. I re-tested the recipe this weekend and the measurements are correct, the dough should be slightly moist, definitely not dry.

            Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Katelyn! I create gluten-free, dairy-free, and paleo recipes that are easy and delicious. Food should make you feel good, and I hope my recipes inspire you to try something new. Happy cooking!

    More about me →

    Winter Recipes

    • Homemade Dairy Free Gingerbread Latte Recipe
    • Healing Slow Cooker Carrot Soup (Dairy Free)
    • Best Sweet Potato Shepherd’s Pie (Paleo, Whole30)
    • Soft Molasses Cookies (Gluten Free)

    Popular Posts

    • Simple Coconut Chickpea Curry with Spinach
    • Veggie Nuggets
    • Gluten Free Blueberry Crisp
    • Instant Pot Cauliflower Soup

    My Personal Favorites

    • Gluten Free Blueberry Crisp
    • Roasted Tomato Basil Soup (Dairy Free)
    • Slow Cooker Creamy Turkey Chowder (Dairy Free)
    • Easy Ginger Turkey Meatballs

    Featured On

    Footer

    ↑ back to top

    About

    • My Story
    • Portfolio
    • Work With Me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 With Sweet Honey | All Rights Reserved