I’m going to be a working mom, so I’m going to need to pump as much breast milk as possible. I heard about lactation cookies, which are meant to ramp up milk production, and had to try some. I found the Munchkin Lactation Cookies online at Target and had my husband run out and grab a box for me. They were delicious and did help, but they had so much sugar in them, I felt that they were a bit too unhealthy. I finished off the box and then decided to try baking some myself.
The most important ingredients for the lactation boost are the oats, brewer’s yeast, and flaxseed.
I tried some actual lactation cookie recipes and they were pretty terrible, despite the rave review comments about them. So, I created my own recipe based off of a normal cookie recipe.
I found a good oatmeal cookie recipe online and made quite a few alterations for the lactation ingredients (and for flavor) and these cookies are delicious!
Mandy’s Lactation Cookie Recipe
- 1 1/2 Cups of All-Purpose Flour, minus 5 Tbsp
- 1 tsp Baking Soda
- 5 Tbsp Brewer’s Yeast
- I got mine at GNC, it was nearly impossible to find anywhere else locally
- 3 Tbsp Ground Flaxseed
- 2 tsp Ground Cinnamon
- 1/2 tsp Sea Salt
- 1 Cup Unsalted Butter, room temperature
- 1 Cup Packed Light Brown Sugar
- (Optional) 1/4 Cup Granulated Sugar
- You can add this if you like your cookies sweeter. I skip it, because I prefer less sugar and find them sweet enough without it.
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 2 1/2 Cups Rolled Oats
- 1 1/2 Cup Dark Chocolate Chips
- Preheat oven to 350F
- In a medium bowl: Whisk flour, baking soda, brewer’s yeast, ground flaxseed, ground cinnamon, and sea salt
- In a large bowl: beat butter and sugars on medium-high until fluffy (about 3 minutes)
- Add eggs and beat on high for 1 minute. Add vanilla and beat until combined
- Add dry mixture slowly, beating on medium until combined
- Add oats and chocolate chips until combined
- Scoop dough into 1-2 inch balls, place on cookie sheet 2″ apart
- Bake for 10-13 minutes until edges are slightly browned, centers are soft
- Let cool for about 5 minutes on cooling rack
This makes about 30-35 cookies depending on size. I noticed a difference having between 3-5 cookies a day. I’ll eat them together or randomly throughout the day if I start to crave something sweet.
You can freeze the dough to make later, just scoop the dough into 1-2 inch balls and place in freezer bag. Thaw before baking.