Lactation Cookies

4.84 from 95 votes
↓ Jump to Recipe 82

This post may contain affiliate links | disclosure policy

Lactation cookies with oatmeal and chocolate chips are a treat for breastfeeding mommies! Brewer’s yeast, flaxseed, and oatmeal are the special ingredients. The cookies taste yummy too!

Lactation cookies on a parchment paper lined sheet pan.

Hey, all of you incredible breastfeeding momma’s out there, this post is especially for you! Cookies especially made for moms who are still breastfeeding their little ones.

A friend had recommended trying fenugreek supplements (which totally worked for me) and also baking some lactation cookies that had helped other moms. Each month I’ve been noticing my milk production decreasing since I started working full time again.

Now that James is eating more solids, its honestly been hard for me to see my supply drop with each passing month. When I found out there was a chocolate cookie with added milk-producing benefits, I was determined to do what I could to keep things flowing!

Stack of oatmeal chocolate chip cookies.

Did you know that cookies could be so yummy and help with lactation? Yes, and I am totally in! So what ingredients make these cookies extra special? What I was able to find as I searched for information on the internet was that ingredients such as oats, flaxseed and Brewer’s yeast help with milk supply.

The combination of these three ingredients provides a nutritional punch in each cookie. Oats contain whole grains, fiber, vitamins, and minerals. Brewer’s yeast stimulates the increase in breast milk and is a source of B-vitamins and amino acids. Flaxseed contains healthy omega-3 fatty acids and fiber as well.

Lactation cookie activating ingredients that promote milk production.

Like any delicious cookie, I added butter, brown sugar, cinnamon, nutmeg and flour for the base. However, I used a white whole wheat flour (my new favorite baking ingredient) to get more whole grains into each cookie. I’ve found that they give a more similar texture to all-purpose flour that you can use instead, compared to whole wheat flour.

I chose to make chocolate chip coconut flavored cookies because it was a special request from my cousin Melissa who was coming to visit. I wanted to make her some delicious lactation cookies as she has a four-month-old adorable son named Lucas (I love him!).

If you don’t LOVE chocolate and coconut, no worries, you can substitute any mix you like! How about white chocolate chips, butterscotch, nuts, cranberries or raisins for a flavor burst? Oh the possibilities, yum…

Lactation cookie made of oatmeal and chocolate chips.

The most intriguing ingredient in these lactation cookies has to be the brewer’s yeast. Since you have to add a good amount, about 2 tablespoons per batch, there is a very slight lingering bitter flavor. Although it’s nothing that prevents you from enjoying the cookie, especially with the chocolate chips, coconut, and the lactation benefits!

The even sweeter deal is that my husband is afraid to eat them, even though I don’t think anything would happen to him (if you know what I mean) but at least I don’t have to share, muahaha!

Oatmeal chocolate chip lactation cookies with a sprinkle of coconut flakes.

This recipe gives new meaning to milk and cookies! After I made my first batch and ate these cookies consistently for about a week (about 3 throughout the day), I personally noticed a slight increase in my supply (a few ounces), which is huge knowing how hard your body has to work to produce each drop.

I really enjoy providing nourishment for James and wanted to breastfeed at least for a year, so it’s exciting to try a natural way to help increase my milk supply. Make these delicious cookies for yourself or mommy friends, it’s an enjoyable treat!

Here’s a pic of me, James (9 months), Lucas (4 months), and Melissa 🙂

Jessica and James with Melissa and Lucas.
Jessica holding James.

Recipe Science

What is white whole wheat flour?

White whole wheat white flour is milled from hard white spring wheat rather than traditional red wheat and still provides whole grains. Compared to red wheat, white wheat lacks some of the pigmentation in the bran layer of the wheat berry; since that pigment carries an astringent flavor, white wheat is lighter in both color and flavor. The result is baked goods will be lighter in color than using whole wheat, they will also have a milder taste and be less coarse in texture. You can use it for cookies, bars, bread, muffins, pancakes as a substitute for all-purpose white flour and whole wheat flour.

Chocolate Chip Lactation Cookies

Chocolate chip lactation cookies are a treat for breastfeeding mommies! Brewer's yeast, flaxseed, and oatmeal are the special ingredients.
4.84 from 95 votes
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings 24 cookies
Course Dessert
Cuisine American


  • 2 tablespoons water
  • 1 tablespoon flaxseed meal
  • ½ cup butter, softened
  • ½ cup dark brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour, or all-purpose flour
  • 2 tablespoons brewers yeast
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon cinnamon, ground
  • teaspoon nutmeg, grated
  • 1 ¼ cups old-fashioned rolled oats
  • ¼ cup mini chocolate chips, semi-sweet
  • ¼ cup chocolate chips, semi-sweet, plus extra for topping the cookies
  • ¼ cup sweetened coconut flakes, plus 2 tablespoons chopped for topping cookies


  • In a small bowl stir together the flax and water, set aside.
  • In a large bowl, use an electric mixer to cream together the butter and sugars until smooth. 
  • Add the egg and vanilla and beat on high until creamy. Stir in the flax mixture.
  • In a medium-sized bowl, lightly whisk together the flour, yeast, baking soda, baking powder, salt, cinnamon, and nutmeg until just combined.
  • Sprinkle the flour mixture over the butter mixture and mix on low speed until just incorporated. 
  • Fold in the oats, chocolate chips, and coconut flakes.
  • Scoop 2 tablespoons of dough into rounded mounds and place them on a baking sheet lined with parchment paper.
  • Use your fingers to flatten the rounds slightly, pressing down more if you like the cookies flatter.
  • Sprinkle with chopped coconut flakes and extra mini chocolate chips (if desired).
  • Bake cookies in the center part of the oven at 350°F for 8-10 minutes or until the edges are golden. 
  • After 2 minutes, transfer cookies to a wire cooling rack.

Recipe Video

YouTube video


  • Some moms have told me the recipe makes about 14 to 16 bigger cookies. You can get 24 smaller cookies if you level the tablespoon when measuring. Bigger cookies are always good too!

Nutrition Facts

Serves: 24 cookies
Calories 132kcal (7%)Carbohydrates 19g (6%)Protein 2g (4%)Fat 6g (9%)Saturated Fat 4g (20%)Polyunsaturated Fat 0.2gMonounsaturated Fat 1gCholesterol 18mg (6%)Sodium 57mg (2%)Potassium 2mgFiber 1g (4%)Sugar 10g (11%)Vitamin A 150IU (3%)Calcium 10mg (1%)Iron 0.7mg (4%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Tried this recipe?

Tag me on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Quick & Easy Meals in Under 30 Minutes!
Get 25 simple meals your whole family will love.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

4.84 from 95 votes (54 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

82 Comments Leave a comment or review

  1. Debra Riddle says

    Thank you so much for this recipe! I’ve been making these cookies non stop for my daughter who is a new mom and breastfeeding. Today I am going to make a batches of the dry ingredients so she can more easily make them herself when I leave.

    • Jessica Gavin says

      You’re so welcome!That’s a great idea to make a dry blend to make a batch of cookies whenever she needs more. You are the best mom 🙂

  2. Jessica says

    Thank you for sharing! These sound amazing, and I can’t wait to try them! Do you know if ground nutmeg versus grated would make a difference with the taste?

    • Jessica Gavin says

      Freshly grated nutmeg always has a stronger flavor than the ground, but I often use ground nutmeg for convenience.

See More Comments