Supporting your body through breastfeeding takes more than patience and hydration. What you eat matters. These lactation cookies are more than just a snack. They combine functional ingredients like oats, flaxseed, and brewer’s yeast that are known to support breastmilk production.
I’ve baked many versions of these over the years, testing ratios and add-ins, and this one holds its shape, keeps soft for days, and genuinely helps when you’re in the thick of nursing. You’ll find this recipe simple, no-fuss, and friendly to adjust depending on what’s in your pantry.
Why These Oatmeal Cookies Support Breastfeeding
The base of this recipe uses old-fashioned rolled oats, which are a common staple in breastfeeding recipes. Oats are rich in iron and have been traditionally associated with increasing breastmilk supply. Combined with flaxseed and brewer’s yeast, you get a trio that many lactation consultants recommend as part of a breastfeeding diet.
This isn’t a magic cure, but it’s a consistent addition that helps keep things steady. I’ve heard from readers and clients who swear by these during cluster feeding days.
If you’re after more snack ideas that keep you full and support your goals, my Coconut Cookies offer another easy option.
Ingredient Notes From My Kitchen
The butter-sugar base gives these cookies a rich flavor, but it’s the combination of oats and brewer’s yeast that gives them purpose. I prefer using light brown sugar for that deeper chew and warm undertone.
Vanilla isn’t optional here. It softens the sharper edge of the brewer’s yeast and rounds out the flavor. I use two tablespoons of ground flaxseed soaked in water to act as a binder, but it also contributes essential fatty acids to the overall nutritional profile.
If you’re experimenting with breastfeeding snacks milk supply boosters, these cookies can be part of your routine.
Chocolate Chips vs. Chopped Almonds: What Matters More?
I’ve tested both, and I often keep a batch with each. Chocolate chips make the cookies more kid-friendly and comforting. Chopped almonds, on the other hand, give crunch and protein without added sugar.
If I’m baking for myself, I go with both. If I’m sharing with toddlers, I skip the nuts and use mini chocolate chips. You can also try my Almond Cookies for a simple nut-forward alternative that pairs well with tea.
Baking and Storage Tips That Make a Difference
These bake best at 350°F. Keep a close eye after the 10-minute mark. You want golden edges with soft centers. The centers will continue cooking as they cool on the tray.
I store mine in an airtight container at room temperature for 3 days. For longer storage, freeze baked cookies in a single layer, then move to a bag. Reheat briefly in a warm oven or let thaw at room temp.
They stay chewy thanks to the moisture in the oats and brown sugar.
I also recommend trying a few without the coconut if you prefer a classic oatmeal cookie profile. You’ll find the texture is still strong thanks to the flaxseed.
Craving something gooey? Gooey Butter Cookies might interest you.
How to Fit These Into Your Breastfeeding Diet
These cookies are easy to grab during a night feed or while prepping bottles. Keep a few in a container next to your feeding chair.
I’ve even added a few to snack packs alongside dried fruit and crackers for hospital bags or postpartum gifts. They hold up well and don’t crumble too easily.
They also make a thoughtful contribution to a freezer meal package for a new parent.
If you’re looking for more soft cookie ideas that still support milk production, my Cream Cheese Cookies recipe is another reader favorite.
Before You Go: Pin and Share Your Experience
You don’t need to be a nutritionist or lactation consultant to benefit from this recipe. You just need a few pantry ingredients and about 30 minutes.
Save this to your breastfeeding food board on Pinterest and come back when you’re low on snacks or short on energy.
Let me know in the comments how they worked for you, or what you changed. I read every one.
Lactation Cookies Recipe
The best lactation cookies support milk supply with key ingredients like oats, flaxseed, and brewer’s yeast. These chewy, chocolatey cookies are easy to prepare and enjoyed by the whole family, not just nursing moms.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons ground flaxseed
- 3 tablespoons water
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons brewer's yeast
- 3 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped nuts (optional)
- 1/2 cup shredded coconut (optional)
Instructions
PREHEAT THE OVEN: Set the oven to 350°F (175°C) and line baking sheets with parchment paper.
PREPARE THE FLAXSEED MIXTURE: In a small bowl, combine ground flaxseed and water. Let it sit for 5 minutes to thicken.
CREAM THE BUTTER AND SUGARS: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy.
ADD WET INGREDIENTS: Add the eggs, vanilla extract, and the thickened flaxseed mixture to the creamed butter and sugar. Beat until fully combined.
MIX DRY INGREDIENTS: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and brewer’s yeast.
COMBINE WET AND DRY INGREDIENTS: Gradually add the dry mixture to the wet ingredients, stirring until everything is fully incorporated.
ADD MIX-INS: Stir in the rolled oats, semi-sweet chocolate chips, chopped nuts, and shredded coconut if using.
SCOOP DOUGH: Use a tablespoon to scoop portions of dough onto the prepared baking sheets, spacing each about 2 inches apart.
BAKE: Place the baking sheets in the oven and bake for 10–12 minutes, until the edges are lightly golden and the centers remain soft.
COOL: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Brewer’s yeast is essential for the lactation-supporting benefits; do not substitute it. The nuts and shredded coconut are optional but add extra texture and flavor.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 170Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 110mgCarbohydrates 21gFiber 2gSugar 11gProtein 3g
