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.
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!
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!
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.
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.
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 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.
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
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.
Kelly
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.
Katelyn | With Sweet Honey
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.
Kelly
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?
Katelyn | With Sweet Honey
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.