These oatmeal chocolate chip lactation cookies are a handy snack for breastfeeding moms and may help support milk production for some people.
Many mothers worry about supply while breastfeeding. Although oversupply is often mentioned, some of us experience low milk supply. I’ve been in that category with both my babies, so this time I took steps early—consulting a lactation consultant before leaving the hospital and following up with a breastfeeding-specialist physician when needed. Even so, my baby needed close tracking of weight and a nurse‑pump‑bottle routine every few hours for a while. Feeding dominates my days right now.
That said, I count my blessings: my newborn is calm and easygoing, which makes it possible to be proactive about increasing supply. One small way I try to help is by having a batch of these Oatmeal Chocolate Chip Lactation Cookies on hand.
I baked and froze several batches before Baby J arrived so I would have an easy snack ready. They thaw quickly in the microwave and are a lifesaver when you need something quick between feedings or pumping sessions.
These cookies are straightforward to prepare even with a newborn at home. I made multiple batches when my older daughter was an infant—she tended to cry a lot—so if I could do it then, you probably can now, too.
It’s important to be clear: there’s no strong scientific proof that lactation cookies or their ingredients substantially increase milk supply. Evidence is mostly anecdotal. Still, the ingredients are safe and nutritious, and the cookies make a convenient one‑handed snack for busy nursing parents who can’t sit down for a full meal.
The components commonly cited as galactagogues in these cookies include ground flaxseed, oats, wheat germ, and brewer’s yeast. All are generally healthy pantry items and contribute fiber, protein, and other nutrients.
Most grocery stores carry oats, wheat germ, and flaxseed. Brewer’s yeast can be harder to find; check the natural foods aisle or a health food store. If you see de‑bittered brewer’s yeast, choose that for a milder flavor. Regular active baker’s yeast is not a substitute.
Once the cookies are ready, label them clearly so family members don’t eat them all—“LACTATION COOKIES” in big letters works well. Flavor depends on the brewer’s yeast: de‑bittered varieties are less likely to leave an aftertaste.
Want more chocolate chip cookie recipes?
Oatmeal Chocolate Chip Lactation Cookies Nutrition Notes:
The nutrition shown below uses chocolate chips; you can substitute chopped nuts or dried fruit if preferred. At about 151 calories per cookie (when making 36 cookies), one cookie plus a glass of milk is a sensible, energy‑boosting snack for nursing parents.
Oatmeal Chocolate Chip Lactation Cookies
Equipment
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2 Baking sheets
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Stand mixer or hand mixer
Ingredients
- 2 Tablespoons ground flax seeds
- ¼ cup water
- 2 cups whole wheat flour
- ¼ cup brewer’s yeast
- 1 Tablespoon wheat germ
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup (1 1/2 sticks) unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 ½ cups rolled oats
- 1 cup chocolate chips (see note)
Instructions
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Heat oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats. Cookies baked on silicone mats may spread slightly more than those on parchment.
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In a small bowl, mix the ground flax seeds and water. Set aside for at least 5 minutes to thicken.
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In a large bowl, whisk together whole wheat flour, brewer’s yeast, wheat germ, baking soda, baking powder, salt, and cinnamon. Set aside.
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In a stand mixer fitted with the paddle (or using a hand mixer), cream the softened butter, brown sugar, and granulated sugar on medium‑low. Add the eggs, vanilla, and the flaxseed mixture and mix until blended.
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Reduce speed to low and add the dry ingredients gradually, mixing until just incorporated. Stir in the rolled oats and chocolate chips.
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Drop tablespoon‑sized portions of dough onto the prepared baking sheets about 2 inches apart. Bake 8–10 minutes, until edges are beginning to brown but centers remain soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Store cookies in an airtight container at room temperature for up to 4 days or freeze for several weeks.
Nutrition
Carbohydrates: 22g
Protein: 3g
Notes
