These lactation cookies really work. Formulated with three key galactagogues, they’re freezer-friendly, tasty, and a helpful option for breastfeeding mothers looking to support milk supply.
On a personal note: I have an 8½‑month‑old baby boy and have been breastfeeding throughout my recent health challenge. About two weeks into the program my milk supply dropped sharply. My son was waking and crying at the breast, and despite drinking plenty of water and slightly increasing calories, nothing helped. I researched lactation cookies, adapted a recipe I trusted, and made changes to cut sugar and add healthier fats—using half coconut oil and half butter and swapping chocolate chips for raisins. The result was a delicious oatmeal chocolate chip lactation cookie that helped restore my supply quickly.
After making the cookies, I ate two the first day and one a day after that. Within 24–48 hours my supply was back and even better than before. I continued the routine while completing my six‑week health challenge and still lost 11.8 pounds by the end. My family enjoyed the cookies too—everyone can eat them, but they’re designed to support nursing mothers rather than to “make” milk for non‑nursing people.
The three milk‑supporting ingredients in these cookies are flaxseed meal, brewer’s yeast, and fenugreek. I found flaxseed and fenugreek at common grocery stores, but I had to pick up brewer’s yeast at a health food store. Brewer’s yeast is often cited as the most effective of the three for lactation support. Together with old‑fashioned oats, these ingredients work synergistically to support production for many mothers.
My favorite way to store them is individually wrapped in the freezer. I take one out after lunch and heat it in the microwave for 30 seconds—simple, convenient, and satisfying. These cookies gave me peace of mind during a stressful time and helped me continue breastfeeding comfortably.
Save or print the recipe so you have it when you need it. It’s a practical option to have on hand for low‑supply days or sudden changes in routine.
Lactation Cookies
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Ingredients
- 2 Tbsp flaxseed meal
- ¼ cup (59 ml) water
- 2 cups (304 g) whole wheat flour, (stir, spoon, & level)
- ¼ cup (60 g) brewer’s yeast, (this is the main ingredient for milk production)
- 1 tsp salt
- 1 tsp baking soda
- 9 fenugreek capsules, (empty capsules and discard)
- ½ cup (113 g) butter, softened
- ½ cup (113 g) coconut oil, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar, gently packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups (240 g) old fashioned oats
- 1 cup (170 g) semi-sweet chocolate chips
Equipment
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Silicone spatula
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Cookie scoop
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Stand mixer or hand mixer
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Baking sheet and silicone baking mat
Instructions
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Preheat oven to 375°F (190°C).
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Mix flaxseed meal with water and set aside to thicken.
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Combine flour, brewer’s yeast, salt, baking soda, and the contents of the fenugreek capsules in a bowl; set aside.
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Cream together butter, coconut oil, and both sugars until light. Add eggs and mix well. Stir in the flaxseed mixture and vanilla.
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Add the dry ingredients and mix until just combined. Fold in oats and chocolate chips.
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Scoop about 2 tablespoons of dough per cookie onto prepared baking sheets, spacing 1–2 inches apart (about 8 per tray).
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Bake at 375°F for 9–10 minutes, until the tops are matte and set.
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Cool completely. Individually wrap and freeze for easy daily use. Eat two cookies the first day, then one per day thereafter. To serve, microwave a frozen cookie for about 30 seconds. Enjoy!
Video
Notes
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third‑party tool.
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