Vegan Gluten-Free Lactation Cookies

Vegan Gluten-Free Lactation Cookies

Kim Lehman 0

"These cookies are a delicious and healthy option for the breastfeeding mother who may need a vegan or gluten-free alternative to traditional lactation cookies. Using organic and natural ingredients would be in-line with the spirit of this recipe."

Ingredients 30 m {{adjustedServings}} servings 117 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Blend garbanzo beans in a food processor until chopped into very small pieces; transfer to a large bowl and add peanut butter, brown sugar, vanilla extract, and salt. Stir mixture until ingredients are incorporated into a dough-like substance. Fold chocolate chips, oats, flaxseed meal, and brewer's yeast into the bean mixture.
  3. Drop rounded spoonfuls of the 'dough' onto prepared sheet. Flatten cookies somewhat with the back of a spoon.
  4. Bake in preheated oven until browned, about 20 minutes.
Tips & Tricks
Big Soft Ginger Cookies

Make these 5-star ginger cookies for Christmas—or any time.

Soft Christmas Cookies

Buttery sugar cookies perfect for the holidays or any occasion.


  • Cook's Notes:
  • Some vegans don't consider sugar or Splenda(R) to be truly vegan. You can sub 1/4 cup raw honey or molasses for sweetness instead of sugar.
  • You can also sub 1/2 cup organic coconut oil or any nut butter.
  • Flaxseed and brewer's yeast are what make these lactation cookies in addition to the oats.
  • For a vegan recipe, sub raisins for chocolate chips.
Rate recipe

Your rating


Reviews 1

  1. 1 Ratings


Vegan Gluten-free Lactation Cookies Haiku: "Very 'wet' cookie, but I think they tasted great. Kept well in the fridge." Made recipe as written only I subbed 1/4 c. coconut oil & 1/4 c. applesauce for the peanut butter. The cookies completely fall apart after being baked, but I liked the taste alot, and I kept them in the fridge for a little over a week eating one in the morning, and one in the afternoon. Now whether or not they've increased my milk supply, I'm not sure, only b/c I'm also drinking Mother's Milk tea, and I made up a lactation zucchini muffin recipe too, but hey, if my baby's mursing well and I get to eat yummy things in b/t, then all is good w/ me!