Lactation Cookies

Lactation Cookies

25 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
kfwarden
Recipe by  kfwarden

“These cookies are great for breastfeeding mothers! They are moist and super yummy and they help boost and/or maintain milk supply. And yes, husbands can eat them too! I have to hide these from my hubby when I make them! The brewers' yeast, wheat germ, flax seed, and whole oats are why these cookies help with milk supply for lactating mothers. Don't skip those ingredients!”

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Ingredients

Adjust Servings

Original recipe yields 36 cookies

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix flaxseed with water in small bowl and let soak for 5 minutes.
  3. Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture.
  4. Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough.
  5. Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.
  6. Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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Reviews (25)

Rate This Recipe
RedCobra
13

RedCobra

These cookies are amazing as far as cookies are concerned! Then add the fact that they help me feed my baby! I couldn't ask for more. I've made it exactly as the recipe says and I liked them a lot. The next time I used coconut oil instead of butter (1:1), accidentally confused the sugar measurements, and used craisins instead. The coconut oil seems to keep the cookies moist longer and the taste doesn't seem to be affected. It seems to be a recipe that is easy to play with, which I love! :)

Catalina
12

Catalina

I usually follow a recipe per the recipe whenever it's my first time making it, this recipe being no exception, and really enjoyed the cookies. The second time I made some modifications that made it a bit healthier, but not necessarily less calories. Doubled the wheat germ Used half coconut oil, half butter Added 1 tsp cinnamon Added 1/2 cup coconut flakes (no sugar) Exchanged 3/4 cup sugar for apple sauce The final product: a much softer (10min bake time), less sugar, but still sweet cookie. Also to note, I used beet brewer's yeast, which did not make the cookies bitter. We love this recipe more now! I can also see adding or exchanging the chocolate for walnuts... Yum!

Karyn
10

Karyn

These were okay. The first bite was good, but the aftertaste was kind of bitter. It may be because I know what brewer's yeast taste like on it's own (gross) but I think I'll have to jazz these up quite a bit in order to like them. My husband thought they were pretty good though (although he noticed the aftertaste too.)

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 158 cal
  • 8%
  • Fat
  • 7.5 g
  • 12%
  • Carbs
  • 21.3 g
  • 7%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

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Healthier Soft Oatmeal Cookies

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Vegan Gluten-Free Lactation Cookies