I’M BACK! Well, at least I’m starting to figure out how to write and test recipes, while feeding a baby, hopping on one foot and patting my head. Just don’t ask me hard questions like what day it is or when I showered last 🙈. It felt only fitting that I share my brand new recipe for Chocolate Chip Lactation Cookies for my grand return!
Now, lots of lactation cookies are kind of crappy–either they don’t taste great, or they don’t have enough “pro-milk” ingredients. These cookies are delicious and are loaded up with great ingredients to support a healthy supply. They’re delicious enough that I’m currently hiding them from my hubby who keeps swiping them–don’t worry, they won’t increase his supply 😂.
While these cookies worked wonders for me, if you are having breastfeeding difficulties or feel like it could be better, I would recommend connecting with a lactation consultant. I personally got support through Boober and hired a fabulous virtual birth/postpartum doula Shawn Clancy and who helped me troubleshoot everything from lactation to “is this poop normal??” (This is not sponsored, just excited to share 🙂 )
Ok, ok, one chunky baby pic
Now, let’s get to it!
What are Lactation Cookies?
So what makes a cookie a lactation cookie? It all comes down to baking in some key milk-boosting ingredients which have been known to help increase breastmilk supply. The key ingredients we’re using are Flaxseed Meal (contains phytoestrogens), Whole Oats (rich in iron), Debittered Brewer’s Yeast (high in complex b vitamins, protein, and selenium), and Toasted Wheat Germ (high in zinc). It’s super important to make sure your Brewer’s Yeast says “debittered” otherwise your cookies will taste BAD.
How Many Lactation Cookies Should I Eat to Increase Supply?
I recommend eating 2 – 4 of these cookies to increase your supply. I should note, that while these are chock full of supply-boosting ingredients, they also have normal cookie ingredients (butter, sugar, etc), so it might be best to reallocate some other daily calories while working on boosting your supply.
INGREDIENTS
- 2 tbsp Flaxseed Meal
- 1/4 cup Water
- 2 cups (250g) All Purpose Flour
- 1/4 cup (23g) Debittered Brewer’s Yeast, package must say “debittered”
- 1 tbsp Toasted Wheat Germ, I like Kretschmer
- 1/2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (226g) Unsalted Butter, room temperature
- 1 cup (200g) Granulated Sugar
- 1/2 cup (100g) Light Brown Sugar
- 2 Large Eggs, room temperature
- 1 1/2 tsp Vanilla Extract
- 2 1/2 cups (238g) Old Fashioned Oats
- 1 12oz bag Semi-sweet Chocolate Chips
INSTRUCTIONS
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or aluminum foil (if using foil, grease with cooking spray) and set aside.
In a small bowl, combine the flaxseed meal and water and let sit for 5 minutes. Set aside.
In a medium mixing bowl, whisk together the flour, debittered brewer’s yeast, wheat germ, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and brown sugar until light and fluffy.
Use a rubber spatula to scrape down the sides, and beat in the eggs, vanilla extract, and the flaxseed mixture.
Scrape down the sides again, and beat in the flour mixture until just combined.
Use the rubber spatula to incorporate the oats and chocolate chips until just combined.
Drop cookie dough (2 tbsp-sized scoops) onto the prepared pan, spacing cookies at least 2″ apart.
Bake for 12-15 minutes (edges should be slightly browned, centers may still be slightly under but shouldn’t be raw. They’ll finish baking as they cool). Allow cookies to cool completely on cookie sheet before enjoying. I hope these Chocolate Chip Lactation Cookies bring a smile to your face, a delight to your tummy, and I’ll refrain from making a joke about the glass of milk to go with them!
NOTE: You can freeze the raw dough in a ziploc bag for three months. Defrost in the refrigerator and bake as directed. Colder dough will spread less when baked. If you prefer a flatter look, gently flatten the cookies with the back of a spoon as soon as you remove them from the oven.
Follow me on Instagram and tag @500spatulas so I can see all the recipes you make. 👩🍳
Chocolate Chip Lactation Cookies
Ingredients
- 2 tbsp Flaxseed Meal
- 1/4 cup Water
- 2 cups (250g) All Purpose Flour
- 1/4 cup (23g) Debittered Brewer's Yeast package must say "debittered"
- 1 tbsp Toasted Wheat Germ I like Kretschmer
- 1/2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (226g) Unsalted Butter room temperature
- 1 cup (200g) Granulated Sugar
- 1/2 cup (100g) Light Brown Sugar
- 2 Large Eggs room temperature
- 1 1/2 tsp Vanilla Extract
- 2 1/2 cups (238g) Old Fashioned Oats
- 1 12oz bag Semi-sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or aluminum foil (if using foil, grease with cooking spray) and set aside.
- In a small bowl, combine the flaxseed meal and water and let sit for 5 minutes. Set aside.
- In a medium mixing bowl, whisk together the flour, brewer's yeast, wheat germ, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and brown sugar until light and fluffy. Use a rubber spatula to scrape down the sides, and beat in the eggs, vanilla extract, and the flaxseed mixture. Scrape down the sides again, and beat in the flour mixture until just combined. Use the rubber spatula to incorporate the oats and chocolate chips until just combined.
- Drop cookie dough (2 tbsp-sized scoops) onto the prepared pan, spacing cookies at least 2" apart. Bake for 12-15 minutes (edges should be slightly browned, centers may still be slightly under but shouldn't be raw. They'll finish baking as they cool). Allow cookies to cool completely on cookie sheet before enjoying. Enjoy!
- NOTE: You can freeze the raw dough in a ziploc bag for three months. Defrost in the refrigerator and bake as directed. Colder dough will spread less when baked. If you prefer a flatter look, gently flatten the cookies with the back of a spoon as soon as you remove them from the oven.
This page contains affiliate links, meaning I may receive a small commission if you click on and purchase items I’ve recommended. Using these links will NOT cost you any extra money, but does help to keep 500 Spatulas up and running. Recommended products are based on my own opinions and are not sponsored. Thank you for your support!
