Thick, chewy, and moist, these high energy lactation cookies are an excellent treat for breastfeeding mothers. Loaded with nutritious boosts of Oats, Flax, and Brewer’s Yeast! The original paper recipe I received at Mayo Clinic states, “Great for breastfeeding moms – partners like them, too!” And they aren’t kidding… hide these from your partner!
This oatmeal chocolate chip recipe was the second greatest thing to come out of my hospital birthing experience. The first was quite obviously, my wonderful baby boy. After what was a traumatic birth experience, I ended up needing two units of blood transfused and was exhausted. I ate so many of these cookies every day just to start to replenish my body with nutrients and calories. Whether these cookies scientifically worked or they just provided the comfort that only a warm chocolate chip cookie can, I swear by how wonderful these cookies worked for me. My milk came in within 24 hours of giving birth!
Bake these lactation cookies for a nursing mom and she will absolutely thank you!
You don’t have to be a breastfeeding mom to enjoy these nutrient-loaded cookies, either! I just whipped up a batch for my husband as he headed out to Colorado for two weeks of elk hunting in the mountains. I can’t imagine how good these taste after hiking miles in high elevation!
What ingredients are in the high energy lactation cookie recipe?
The main ingredients to help stimulate milk supply are Oats, Flaxseed Meal, and Brewer’s Yeast or Nutritional Yeast. I’ve also seen many recipes for lactation cookies that add a tablespoon of wheat germ as well. This could also be added to the recipe if you have some on hand, but don’t make a special trip to the grocery store just for wheat germ unless you plan to continue baking with it often!
- Oats: The true powerhouse ingredient in this recipe! Oats support lactation in so many ways! Check out this awesome article by Donna Murray, RN, BSN about the lactation benefits of oats! Summary:
- Nutrients: Oats contain vital proteins, vitamins, and minerals.
- Beta-glucan: Awesome fiber that helps increase prolactin levels and stimulate immune system.
- Saponins: Compound correlated with breast milk production.
- Plant estrogens in oats: Correlated with stimulating milk glands.
- Flour: A staple in any chocolate chip cookie recipe. I have not tried substituting with gluten free 1:1 flour in this particular recipe, but I imagine it would work quite well. I did substitute 1/2 cup of AP Flour with 1/2 cup of Oat Flour with great results!
- Brewer’s Yeast or Nutritional Yeast: Brewer’s Yeast is the most nutritious option, but I prefer making these with nutritional yeast as that’s what I have on hand in my kitchen. Here are the differences.
- Sugar: An equal blend of granulated white sugar and brown sugar for added flavor.
- Salt & Baking Soda: For flavor boost & leavening agent.
- Oil: Any mildly flavored oil will do. I used a mix of EVOO and Avocado Oil.
- Eggs: Emulsifier “glue” to stick the ingredients together and help them bake perfectly.
- Flaxseed Meal: Loaded with nutrients and Omega-3 fatty acids.
- Vanilla Extract: Added for a delicious vanilla flavor boost.
- Chocolate Chips: Delicious chocolatey bites of flavor make this cookie worth every bite!
What else can I add to cookies for breastfeeding moms?
While I’m only posting the original recipe I received from Mayo Clinic, you can experiment at home by adding other nutrients as well. Just be sure to reduce some of the flour if adding powders to the recipe.
- Protein Powder: Vanilla flavored protein powder would be the best option. Add up to 1/4 cup and reduce the amount of flour by at least 1/8 cup.
- Hemp seeds: Loaded with Omega-3 and Omega-6 fatty acids as well as other health benefits. Add up to 1/4 cup and reduce the amount of flour by at least 1/8 cup.
- Sunflower Lecithin: Used to boost milk supply and has plenty of other health benefits.
- Fenugreek: Used to boost milk supply
- Wheat germ: contains Zinc and is thought to help with postpartum ‘baby blues.’
- Alternative flours such as almond flour or oat flour in lieu of 1/2 cup all purpose flour
- Increase nutritional yeast to 1/4 cup
- Increase flaxseed meal to 4 Tablespoons
How do I make lactation cookies?
Oatmeal chocolate chip lactation cookies are very easy to make and do not require a stand mixer. Just a little bit of good old-fashioned elbow grease and these cookies come together in about 10 minutes!
Prepare your baking sheet pans with a layer of parchment paper. Preheat your oven to 350F/177C.
In a small bowl, mix the flaxseed meal and water together and set aside. Let this sit for 3-5 minutes.
In a large bowl, mix the oil, granulated sugar, and brown sugar together well until completely saturated. Add the eggs to the oil/sugar mixture and mix well. Add the flaxseed water and vanilla until fully incorporated.
In a medium bowl, sift together the dry ingredients: flour, brewer’s yeast or nutritional yeast, baking soda, salt. Add the dry ingredients slowly to the wet ingredients bowl, about 1 cup at a time, mixing until fully incorporated. Stir in the oats and chocolate chips.
With a medium scoop, scoop the cookie dough onto the parchment-lined baking sheets. Bake for 12 minutes and remove from the oven. The cookies will look soft and not done. They will continue to harden as you let the cookies sit on the baking sheet for 10 minutes before removing them to cool on a cooling rack.
Lactation cookies are best enjoyed warm or room temperature.
More delicious & nutritious Oat recipes to try
- No Bake Peanut Butter Oat Cookies: Chewy, no-bake cookies take only minutes to make! You’ve never made a cookie as simple as this one – plus they taste incredible.
- Versatile Granola Bars: Homemade granola bars are a deliciously healthy snack, and these particular bars are made even better by the fact that you can add your favorite ingredients!
- Classic Chewy Oatmeal Chocolate Chip Cookies: These cookies are soft, chewy, and loaded with chocolatey goodness! They stay moist for days.
- Homemade Granola: Packed with a ton of wonderful ingredients that make it both super healthy and delicious. Sprinkle on top of your favorite yogurt!
This recipe is very easy to make and does not require a stand mixer. These oatmeal chocolate chip cookies are thick, chewy, moist, nutritious, and delicious.
- 2 Tablespoons flaxseed meal
- 1/4 cup (2 oz) water
- 3/4 cup (6 oz) flavorless oil such as canola oil *see notes
- 1 cup (200g) granulated sugar
- 1 cup (214g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups (240g) flour *see notes
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 Tablespoons brewer's yeast *substitution: nutritional yeast
- 3 cups (270g) old-fashioned oats *see notes
- 1 cup (170g) semisweet or bittersweet chocolate, finely chopped, and more for the tops of the cookies
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Prepare your baking sheet pans with a layer of parchment paper. Preheat your oven to 350F/177C.
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In a small bowl, mix the flaxseed meal and water together and set aside. Let this sit for 3-5 minutes.
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In a large bowl, mix the oil, granulated sugar, and brown sugar together well until completely saturated. Add the eggs to the oil/sugar mixture and mix well. Add the flaxseed water and vanilla until fully incorporated.
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In a medium bowl, sift together the dry ingredients: flour, brewer's yeast or nutritional yeast, baking soda, salt. Add the dry ingredients slowly to the wet ingredients bowl, about 1 cup at a time, mixing until fully incorporated. Stir in the oats and chocolate chips.
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With a medium scoop, scoop the cookie dough onto the parchment-lined baking sheets. (If you like extra chocolate, place 3-4 chocolate chips in the top of each cookie dough.) Bake for 12 minutes and remove from the oven. The cookies will look soft and not done. They will continue to harden as you let the cookies sit on the baking sheet for 10 minutes before removing them to cool on a cooling rack.
*Flavorless Oil: I typically use a blend of Olive Oil and Avocado Oil in this recipe.
*Flour: I typically substitute 1/2 cup of flour with 1/2 cup oat flour for more nutrients. Nut flours could also be substituted as well.
*Oats: I use old-fashioned oats and have never used quick oats in this recipe. I have substituted 1/4 cup of old fashioned oats for 1/4 cup of steel cut oats with great results!
*Yeast: Brewer’s yeast is more nutritious, but nutritional yeast can be substituted if you don’t have this on hand in your kitchen.
*See blog post at www.prettysimplesweet.com for more substitutions and additional suggestions.
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