This lactation cookies recipe makes soft, chewy oat cookies with flaxseed and brewer’s yeast. They’re easy to mix, freeze really well and are easy to eat with one hand.
They also make a lovely gift for a friend with a new baby. Bake a batch, pop them in a tin and drop them off.
A quick note: there’s no strong proof that any food boosts milk supply. Think of these as a tasty, filling snack, not a fix. If you’re worried about your supply, talk to your doctor, midwife or the Australian Breastfeeding Association.
Table of Contents
What are lactation cookies?
Lactation cookies are oat cookies made with a few extra ingredients that many breastfeeding mums like to eat. Most recipes use the same three: rolled oats, flaxseed meal and brewer’s yeast.
The rest is a simple cookie dough with butter, brown sugar and chocolate chips or dried fruit.
The key ingredients in this lactation cookies recipe
Rolled oats
Oats give the cookies their chewy texture and make them filling. Use rolled oats, not quick oats, or the cookies will spread more.
Flaxseed meal
Ground flaxseed adds fibre and helps hold the dough together. Buy it already ground. Whole seeds won’t work the same way.
Brewer’s yeast
This gives the cookies their slightly nutty, malty taste. Make sure you buy brewer’s yeast, not the yeast used for baking bread. You’ll find it in health food shops or online.
Chocolate or dried fruit
Dark chocolate chips are the classic choice. Chopped dates, apricots or sultanas work well too.
Lactation Cookies Recipe
Course: SnacksCuisine: AustralianDifficulty: Easy28
cookies15
minutes12
minutes140
kcal35
minutesSoft, chewy oat cookies with flaxseed meal and brewer’s yeast, plus dark chocolate chips or dried fruit. Easy to make and freezer friendly.
Ingredients
- Dry ingredients
160 g plain flour (1 cup plus 2 tbsp)
1 tsp baking powder
1 tsp ground cinnamon
½ tsp fine salt
30 g brewer’s yeast (3 tbsp)
40 g flaxseed meal (⅓ cup)
240 g rolled oats (2⅔ cups)
- Wet ingredients
150 g unsalted butter, softened (⅔ cup)
100 g light brown sugar (½ cup packed)
80 g caster sugar (⅓ cup plus 1 tbsp)
1 large egg, at room temp
2 tsp vanilla extract
60 ml milk of choice (¼ cup)
- Add-ins, choose one or mix
150 g dark chocolate chips (1 cup)
or 150 g chopped dried apricots, dates or sultanas
optional 70 g chopped almonds or pepitas (½ cup)
optional 2 tbsp desiccated coconut
- For dairy free
Use 150 g coconut oil or plant butter and swap milk for oat or almond milk.
- For gluten free
Use a good 1-to-1 gluten free baking flour and certified gluten free oats or quinoa flakes.
Directions
- Preheat and line. Heat oven to 170°C fan or 180°C conventional. Line two baking trays with baking paper.
- Whisk dry ingredients. In a medium bowl combine flour, baking powder, cinnamon, salt, brewer’s yeast, flaxseed meal and rolled oats. Set aside.
- Cream butter and sugars. In a large bowl beat the softened butter with the brown and caster sugars until pale and fluffy, about 2 minutes by hand or 1 minute with a mixer.
- Add egg and vanilla. Beat in the egg until smooth. Mix in the vanilla.
- Bring dough together. Tip in the dry ingredients. Add the milk. Stir with a wooden spoon until no dry pockets remain. Fold in chocolate chips or your chosen fruit and any nuts or seeds. The dough should be thick and slightly sticky.
- Scoop and shape. Scoop heaped tablespoons of dough onto prepared trays, spacing 5 cm apart. Roll quickly into balls, then flatten gently with your fingertips to about 1.5 cm thick.
- Bake. Bake 10 to 12 minutes until the edges are set and just golden but the centres still look a touch soft. Do not overbake.
- Set and cool. Leave the biscuits on the tray for 5 minutes to firm up, then transfer to a rack to cool completely. Warm cookies will be fragile but they will set as they cool.
- Enjoy and freeze. Enjoy one fresh with a cuppa. Freeze the rest in small containers for easy snacks.
Notes
- Sweetness: These are lightly sweet. For a sweeter cookie, add 2 more tablespoons of caster sugar.
- Texture: The oats and flaxseed keep the cookies soft for days. For crunchier edges, bake 1 to 2 minutes longer.
- Brewer’s yeast: Use brewer’s yeast, not baker’s yeast. If the taste is too strong, use 2 tablespoons and add 1 extra teaspoon of vanilla.
- Make it vegan: Use plant butter, plant milk and a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, rested for 5 minutes).
- Bigger batch: This recipe doubles well. Swap the trays around halfway through baking so they colour evenly.
Easy swaps and variations
- Dairy free: use plant butter and oat or almond milk.
- Gluten free: use a 1 to 1 gluten free flour blend and certified gluten free oats.
- Egg free: mix 1 tablespoon flaxseed meal with 2.5 tablespoons water and let it sit for 5 minutes. Use it in place of the egg.
- Double chocolate: swap 2 tablespoons of the flour for cocoa powder.
- Breakfast style: swap half the butter for peanut butter and add 1 tablespoon chia seeds and some chopped dates.
Lactation cookies troubleshooting
- Cookies spread too much: the butter was too soft, or you used quick oats. Chill the dough for 20 minutes before baking.
- Dry and crumbly: too much flour, or baked too long. Spoon the flour into the cup and level it off. Take the cookies out while the centres still look soft.
- Taste too strong: cut the brewer’s yeast to 2 tablespoons and add an extra teaspoon of vanilla.
- Not sweet enough: add 2 more tablespoons of caster sugar, or use chocolate chips instead of fruit.
Make ahead and storage
Dough: keeps in the fridge for up to 2 days. Bake straight from cold and add 1 extra minute.
Baked cookies: keep in an airtight tin for up to 4 days.
Freezer: freeze for up to 3 months with baking paper between layers. Thaw on the bench for 15 minutes, or warm in the microwave for about 10 seconds.
Handy tip: mix the dry ingredients in a jar ahead of time. When you want cookies, just add the butter, sugar, egg and milk.
Recipes you might like
Frequently asked questions
Will this lactation cookies recipe increase my milk supply?
There’s no strong proof that any food boosts milk supply. Feeding often, rest, food and water matter most. If you’re worried, speak to your doctor, midwife or a lactation consultant.
Where can I buy brewer’s yeast in Australia?
Look in health food shops or online. Make sure it says brewer’s yeast, not baker’s yeast.
Can I make lactation cookies without brewer’s yeast?
Yes. They’ll just be classic oat cookies, and they’re still delicious.
Can I make these vegan or gluten free?
Yes. Use plant butter, plant milk and a flax egg for vegan. Use gluten free flour and certified gluten free oats for gluten free.
Are lactation cookies a good gift for a new mum?
Yes. They freeze well and are easy to eat with one hand. If you add nuts, check for allergies first.
This lactation cookies recipe is simple, freezer friendly and easy to make in small moments. Bake a batch for yourself or a friend, and keep a few in the freezer for busy days.
Happy baking,
Ella x
