These cookies were the highlight of postpartum. Sleepless night? Baby blues? Sudden sweet craving? Nothing a lactation cookie can’t fix.
A year and a half postpartum we still make these from time to time. They’re that good.
These lactation cookies are full of good-for-you ingredients that are rumored to help with milk supply. However, keep in mind they are cookies. They contain sugar, so they’re best enjoyed in addition to protein (cookies & milk!) to keep your blood sugar balanced.
Benefits of Each Ingredient, Broken Down:
Oats
- High in iron, which is important while replenishing blood during the postpartum healing period. Iron deficiency can lead to anemia, which lowers milk supply.
- Great source of fiber, which lowers cholesterol (beta glucan binds to cholesterol and prevents absorption). Fiber also relieves constipation which is great, especially in those early postpartum days.
- Oats are also rich in B vitamins, which are important for many bodily processes.
Brewer’s Yeast
- Great source of B vitamins which are essential for energy production, brain function, and cell metabolism among other things. Good source of minerals.
- High in protein- essential for building and repairing tissues, producing hormones, and supporting the immune system.
- Brewer’s yeast is also high in fiber, which helps to lower cholesterol.
Ground Flaxseed
- Flaxseed is a great source of healthy fats. It is one of the best plant-based sources of alpha-linolenic acid, an omega-3 fatty acid which supports heart health, brain function, and reduces inflammation.
- Also high in fiber, which lowers cholesterol
Butter
- Good source of healthy fats, which help lower “bad” cholesterol, reduce inflammation and provide energy.
- Contains vitamins A, D, E + K2, which support immune function, bone and cell health, and blood clotting.
Coconut Oil
- Has antimicrobial and antifungal properties, which help keep you healthy.
- Increases energy due to fat in the form of medium-chain triglycerides, which are metabolized easily by the body.
Eggs
- Great source of protein, which is essential for building + repairing tissue, producing hormones and supporting the immune system)
- Contain vitamins A D E K, and B vitamins, minerals and antioxidants, which perform many essential bodily functions mentioned above.
Chocolate Chips (must use dark chocolate)
- Excellent source of antioxidants and minerals like iron, magnesium, and manganese. Look for chocolate with a coca content of 70% or more to maximize benefits.
Benefit Summary
We know that foods which lower cholesterol tend to boost milk supply. It is unknown why this relationship exists, but you’ll see many of the ingredients in these lactation cookies are known to lower cholesterol. Thus, they’re also purported galactagogues.
Additionally, most of the ingredients in these lactation cookies are nutrient dense foods that nourish your body, providing you with essential minerals, vitamins, fatty acids, and protein. A well nourished mother is more capable of nourishing her baby!
So, make a batch of these to keep on hand throughout postpartum. Especially those first few weeks. Lactation cookies nourish the body and soul.
This recipe makes a huge batch. The idea is to prepare a bunch at one time, then freeze and bake as needed. I love to keep them on hand to bake for new mamas as well! Dessert is always appreciated by a newly postpartum family. If you don’t have a ton of freezer space, you may want to halve this recipe.
Here’s what you’ll need:
- 16 Tbsp butter (2 sticks/1 Kerry Gold block)
- 1 cup coconut oil
- 1 ½ cups granulated sugar
- 1 ½ cups brown sugar
- 4 eggs
- Vanilla extract
- 6 cups oats
- 3 cups flour 375 g
- Heaping ½ cup brewer’s yeast
- ¼ cup + 2 Tbsp ground flaxseed
- Tsp baking powder
- Tsp baking soda
- 2 Tsp cinnamon
- ½ tsp sea salt
- Chocolate chips
The Process:
Melt butter and coconut oil in a saucepan. Pour into the bowl of a stand mixer or large mixing bowl. Allow to cool slightly before whisking in sugar, eggs and vanilla extract.
In a separate bowl, combine flour, brewer’s yeast, flaxseed, baking powder, baking soda, cinnamon, and sea salt. Whisk until well combined. A cup at a time, gently mix dry ingredients and oats into wet mixture. Fold in chocolate chips.
To Freeze:
Make 1-3 Tbsp (depending on personal preference) sized balls and place close together (without touching) on parchment lined baking sheet. Transfer to freezer until frozen solid, about 1 hour. Once fully frozen, transfer cookie dough to a freezer safe container or gallon sized ziploc bag and store in freezer. You can bake these from frozen as needed. No need to thaw! Simply place on a parchment lined baking sheet and bake at 350 for 12 minutes or until golden brown on the edges.
To Bake Now:
Line a baking sheet with parchment paper. Evenly space 1-3 Tbsp (depending on preference) sized dough balls on baking sheet. Bake in oven at 350 for 10-12 minutes, or until golden brown on the edges. Remove from baking sheet and cool on cooling rack for softer cookies. Allow to cool on baking sheet for crunchier cookies.
Lactation Cookie Tips & Twists:
- Tired of scooping out dough balls? Just press the cookie dough into a sheet pan and bake as directed. You can break it into bars after it cools.
- Try mixing in other ingredients you love, like chopped nuts, dried fruit, or nut butter. Shredded coconut is delicious in these.
- For an even healthier treat, you can substitute coconut sugar for the granulated and brown sugar.
If you make these lactation cookies, let me know what you think! Feel free to share modifications you made or tips below to help other readers. I’m always trying to improve my recipes.
Lactation Cookies Recipe
Ingredients
- 16 Tbsp butter 2 sticks/1 Kerry Gold block
- 1 cup coconut oil
- 1 ½ cups granulated sugar
- 1 ½ cups brown sugar
- 4 eggs
- Vanilla extract measure with your heart
- 6 cups oats
- 3 cups flour 375 g
- 1/2 cup brewer's yeast, heaping
- ¼ cup + 2 Tbsp ground flaxseed
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp sea salt
- Chocolate chips measure with your heart
Instructions
- Note: this recipe makes a very large amount of cookies. The idea behind it is to make a bunch, freeze them, and bake them as you need throughout postpartum. Halve it if you want a normal amount of cookies.
- Melt butter and coconut oil in a saucepan. Pour into the bowl of a stand mixer or large mixing bowl. Allow to cool slightly before whisking in sugar, eggs and vanilla extract.
- In a separate bowl, combine flour, brewer’s yeast, flaxseed, baking powder, baking soda, cinnamon, and sea salt. Whisk until well combined. A cup at a time, gently mix dry ingredients and oats into wet mixture. Fold in chocolate chips.
To Freeze:
- Make 1-3 Tbsp (depending on personal preference) sized balls and place close together (without touching) on parchment lined baking sheet. Transfer to freezer until frozen solid, about 1 hour. Once fully frozen, transfer cookie dough to a freezer safe container or gallon sized ziploc bag and store in freezer.
- You can bake these from frozen as needed. No need to thaw! Simply place on a parchment lined baking sheet and bake at 350 for 12 minutes or until golden brown on the edges.
To Bake Now:
- Line a baking sheet with parchment paper. Evenly space 1-3 Tbsp (depending on preference) sized dough balls on baking sheet. Bake in oven at 350 for 10-12 minutes, or until golden brown on the edges. Remove from baking sheet and cool on cooling rack for softer cookies. Allow to cool on baking sheet for crunchier cookies.
Notes
Most Used Kitchen Items:
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