Best Oatmeal Lactation Cookies

Here’s my go-to recipe for oatmeal lactation cookies, packed with ingredients like oats, brewer’s yeast, and flax seeds – all known to help support milk supply for nursing moms.

These cookies have become a lifesaver for many of my mom friends, and I always keep a batch in my freezer to share. Plus, they’re so good that even the non-nursing family members can’t resist sneaking a few! Who doesn’t love a cookie that’s both tasty and helpful?

What Kind of Oats Should I Use?

Old-fashioned rolled oats are your best bet for these lactation cookies, as they provide the perfect chewy texture and hold up well during baking. While quick oats can work in a pinch, they tend to make the cookies a bit softer and less textured since they’re more processed. Steel-cut oats aren’t recommended here – they’re too hard and won’t soften enough during baking. When measuring your oats, you can either weigh them for precision or use the scoop-and-level method with measuring cups. Just make sure not to pack them down too tightly, as this can lead to dry cookies.

Options for Substitutions

Let’s talk about what you can swap in these cookies while still keeping their milk-boosting properties:

• Brewer’s yeast: This is a key ingredient for lactation support, so I don’t recommend skipping it. However, you can reduce the amount to 2-3 tablespoons if you find the taste too strong.
• Butter: You can use coconut oil as a 1:1 replacement, though it might change the texture slightly. Just make sure it’s soft but not melted.
• Flaxseed: This is another important ingredient for milk production, but you can swap ground chia seeds in the same amount if needed.
• Chocolate chips: Feel free to use any mix-ins you like – raisins, dried cranberries, chopped nuts, or white chocolate chips all work great here.
• Almond butter: Any nut butter works well – try peanut, cashew, or sunflower seed butter if you have allergies.
• Rolled oats: Quick oats can work in a pinch, but they’ll give you a different texture. Stick to old-fashioned rolled oats if possible for the best results.

Watch Out for These Mistakes While Baking

The biggest mistake when making lactation cookies is using hot butter, which causes the cookies to spread too thin and lose their chewy texture – make sure your butter is just softened enough to leave a slight indent when pressed. Getting the right consistency matters with these special cookies, so avoid skipping or reducing the brewer’s yeast and ground flaxseed, as these are the key ingredients that support milk production. Another common error is overbaking these nutrient-rich treats – they should still look slightly underdone in the center when you take them out, as they’ll continue to set while cooling on the baking sheet. For the best texture and flavor, let the dough rest in the fridge for at least 30 minutes before baking, which allows the oats to soften and the flavors to develop while preventing excessive spreading.

What to Serve With Lactation Cookies?

These nourishing cookies are perfect paired with a warm cup of mother’s milk tea or a tall glass of milk to help support milk production while satisfying those new-mom snack cravings. Since breastfeeding moms need to stay hydrated, I always suggest keeping a big water bottle nearby while enjoying these cookies as a snack. For an extra nutrition boost, serve them alongside some fresh fruit like sliced apples or berries, which add natural sweetness and important vitamins. These cookies also make a great midnight snack during those late-night feeding sessions when you need something substantial but easy to eat one-handed.

Storage Instructions

Counter Storage: These lactation cookies stay fresh in an airtight container at room temperature for up to 5 days. I like to place a piece of bread in the container to help keep them soft and chewy – it’s an old trick that really works!

Freeze: These cookies are perfect for freezing, which is great for meal prep before baby arrives! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. You can even freeze the raw cookie dough balls to bake fresh cookies whenever you need them.

Make Ahead: The cookie dough can be made up to 24 hours in advance and stored in the fridge. Just cover the bowl with plastic wrap and let it come to room temperature for about 30 minutes before scooping and baking. This is super helpful when you’re juggling newborn duties!

Preparation Time	15-20 minutes
Cooking Time	10-12 minutes
Total Time	25-32 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 40-50 g
• Fat: 160-180 g
• Carbohydrates: 450-480 g

Ingredients

• 1 cup softened butter (226 grams)
• 1 cup packed brown sugar (213 grams)
• 1/2 cup white sugar (99 grams)
• 2 large eggs, at room temperature
• 2 teaspoons vanilla essence
• 1 1/2 cups plain flour (180 grams)
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 3 tablespoons flaxseed, ground
• 1/3 cup brewer’s yeast
• 2 tablespoons almond butter (or swap with peanut butter, optional)
• 3 cups rolled oats (267 grams)
• 1 1/2 cups chocolate chips (255 grams)

Step 1: Prepare Baking Sheets and Oven

Start by preheating your oven to 350°F (175°C).

Line two baking sheets with silicone baking mats or parchment paper to ensure the cookies don’t stick and bake evenly.

Step 2: Mix Wet Ingredients

In a bowl using a mixer, beat together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 5 minutes.

Proceed to beat in the eggs, adding them one at a time for smooth incorporation, followed by adding vanilla extract.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, salt, baking powder, flaxseed, and brewer’s yeast.

Once combined, gradually add this dry mixture to the wet ingredients in the mixing bowl.

Beat on low until just combined to avoid overmixing.

Step 4: Add Additional Ingredients

Fold in the almond butter, which is optional, and oatmeal, mixing until they are just integrated into the dough.

Finally, stir in the chocolate chips to complete the cookie dough.

Step 5: Portion and Bake the Cookies

Using a tablespoon, drop 1.5 tablespoons of dough onto the prepared cookie sheets, spacing the dough apart to allow for spreading.

Bake the cookies in the preheated oven for 10-12 minutes, or until the bottoms become golden brown.

For flatter cookies, use the underside of a spatula to press down gently on the tops of each cookie before baking.

Step 6: Cool and Store the Cookies

After baking, allow the cookies to cool on the baking sheet for 10 minutes to help them set.

Then transfer them to a wire rack to cool completely.

Once cooled, store cookies in an airtight container for freshness up to a week, or freeze them to keep for up to 3 months.