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I’ve mentioned these lactation cookies a few times on different boards and Facebook groups, so I thought it was time to add it here for easy access! Here’s my favorite lactation cookie recipe! When I was nursing, these cookies were a life saver! There were many times when I could quickly get a good meal, or feared that my supply was dropping, and in both cases these cookies always seemed to come to the rescue! I tried many recipes but this is my all time favorite!

UPDATE: I’m almost due with baby #3 and have multiple batches of these in my freezer ready to bake after the baby comes! They’re quick and nutritious even if I’m not struggling with supply! If you know a mom to-be, or you are one, you might want to try this too!

Does baby have food sensitivities? Make sure to look for my recommended substitutes!

 

Here’s the thing though… I can’t take credit for the recipe! I got this off of All Recipes website here.  If you read the reviews on the website, I think you’ll see that I’m not the only one that raves about this recipe! It’s amazing! So thank you AllRecipes.com for sharing this amazing recipe!

Usually I modify recipes I find online pretty drastically, but in this case, I actually left them as is. The recipe is amazing! The only thing I did differently is in the preparation. So here you’ll see the ingredients found on the AllRecipes.com website, followed by my method for preparing it.

According to the AllRecipes.com page, this makes about 36 servings at 158 calories each (but it never made that many for me! I think I made them much bigger than they called for!).The best tasting lactation cookies to help nursing moms with their milk supply! So helpful for breastfeeding!

Okay so here goes…

Lactation Cookie Ingredients:

These ingredients make a whole lot of sense because ingredients like Brewer’s Yeast, Flax Seed, Oats, and Wheat Germ are all said to help with milk supply! So don’t omit these ingredients if you’re a nursing mom and trying to boost your supply.

Kitchen/Cooking Supplies:

It’s pretty simple! You’ll need the following:
(Click on any of the images to find them on Amazon!)

  

 

 

Food Sensitivity / Allergy Substitutions

Many moms worry that their babies have food sensitivities. If you suspect or know that yours does and you want to cut out dairy and gluten, then here are some possible substitutions. There might be other substitutions needed, but here’s a start!

Butter substitute (for Dairy and Soy sensitivities this may work)

Flour Substitute (for gluten sensitivities this may work)

Chocolate Chips (for dairy, soy, and gluten sensitivities this may work):

Don’t have these ingredients? No problem!

I love to bake so I had lots of these ingredients already but not all of them!

If you’re missing some of the more unusual items, or just want to learn more about them, you can easily click on any of the links below to order them from Amazon.com and get them in 2 days or less with Amazon prime! (Don’t have amazon prime or amazon family? Get a 30-Day Free Trial to Amazon Family and get tons of extra perks for free for 30 days! Click here to see the perks!)

My Favorite Flaxseed Meal

Best Tasting Brewer’s Yeast (that isn’t bitter!!)

Yummy Wheat Germ (You’ll find yourself adding this to lots of things!)

Old-Fashioned Oats In Bulk! (You’ll use it – trust me!)

Cream of Tartar

Why these ingredients? Most – like Brewers yeast, flax seed, oats, and wheat germ – may help increase milk supply! Whether you use them in this recipe, or just start adding it to other ingredients, smoothies, or yogurt you can likely get the same results! You’ll love having these within reach 🙂

My Preparation Instructions (slightly different than AllRecipes.com):

  1. Preheat the oven to 350 degrees (F)
  2. Melt or soften the butter and mix in the sugar (white and brown) and the egg yolk until the sugar dissolves (but let’s face it, this doesn’t need to be perfect!)
  3. Add everything else to the mixture EXCEPT the rolled oats and chocolate chips and mix with a wooden spoon or by hand.
  4. Then pour in the oats and chocolate chips (sometimes I included extra chocolate chips because.. why not?)
  5. Grab a 9x12 baking dish and line with parchment paper or spray liberally with cooking spray (I prefer the parchment paper).
  6. Pour the dough (which may be a bit crumbly depending on how well mixed it is) into the dish and spread as flat as you can.
  7. Bake at 350 for about 15 minutes but keep an eye on it starting around 10 minutes to make sure it doesn’t burn. This cooks fast!
  8. Once you remove from the oven, pull out the parchment paper and let the sheet of cookies/bars cool.
  9. Once cooled, cut into squares or bars and enjoy

 

This recipe is super forgiving and some days I mixed it really well and even “creamed the butter” and other days I just barely mixed it together while holding a baby in one arm and it still came out great! In fact, my husband and brother-in-law started eating these for breakfast they were so good!

A note about Brewers yeast… Lots of brands have a TERRIBLE after taste but I found one that doesn’t! If you’re going to make this recipe, then this brand of Brewer’s Yeast is a must and it will last you for SO long!! Like I said – two grown men were eating these for breakfast and never complained!). Here’s a link to the brand I ordered.

Make these in bulk!

 When you make a batch, double it and then free half of the uncooked dough! I did this often because I was making so many and it saves so much time! You can even then ask your spouse to pop them in the oven for you if you’re little one is going through a growth spurt and you can leave your couch!

Want a Lactation Brownie Instead?

Follow the same recipe EXCEPT, replace the All Purpose Flour with Oat Flour and skip the rolled oats! Then melt the chocolate chips and mix the melted chocolate in! it’s that easy! Your Lactation Cookies will now come out more like a brownie consistancy! Don’t have Oat Flour? Just put some rolled oats in a food processor or even a blender and grind until fine. It’s so easy to make!

Also, you can absolutely make these in cookie form like they say on AllRecipes.com. I switched to bar form because I was making a batch of these at least once a week and the bars were easier. I also found that the bars were more moist and more forgiving.

If you give these a try, I’d love to know what you think! Post a comment below and let me know what you think of the recipes or if you have another recipe you prefer! I’d love to see it!

 

Looking for more related to breastfeeding? Check out my 2 part post with nursing tips!

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