These oatmeal lactation cookies are chewy, lightly sweet, and packed with whole-grain oats, flaxseed, and plenty of nutrient-dense ingredients. Made with honey instead of refined sugar, the recipe is naturally gluten-free and easy to customize with raisins, dried fruit, or dark chocolate chips. And despite the name, you definitely don't need to be nursing to eat them.
For more information on galactagogues and breastfeeding support, check out the La Leche League, International Board of Lactation Consultant Examiners, or the Center for Breastfeeding. Your OB-GYN should also be able to recommend local nursing support.
On Lactation Cookies
While nearly unheard of until the last decade, lactation cookies are everywhere an expectant or nursing mother looks. Loads of recipes exist online, but a lactation cookie is only as good as its ingredients.
While evidence that herbs or supplements like brewer’s yeast can increase breast milk production is limited, nursing moms can still benefit from a nutrient-dense snack. And lactation cookies don’t need a laundry list of specialty ingredients to be worthwhile.
Any oats, oat flour, or oat bran provide fiber, which supports digestive health and can be especially helpful after childbirth. Oats have also long been used as a galactagogue, although like brewer's yeast, evidence that they increase milk production is largely anecdotal.
Regardless, brewer’s yeast contributes B vitamins and protein, while ground flaxseed adds fiber and alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid that research suggests fights inflammation. Raisins and other dried fruits contribute fiber, iron, and potassium. Dark chocolate adds a little magnesium, which can assist with digestion, but more importantly, well, it's chocolate. Nursing or not, these are ultimately nutrient-dense oatmeal cookies, and an easy way to make sure the mom gets fed, too.
The Ingredients
These oatmeal lactation cookies are built on whole-grain oats and oat flour, with honey and molasses for sweetness. Baker's choice of butter, ghee, or coconut oil adds richness, and ground flaxseed or psyllium husk binds the dough and offers fiber.
Oats and oat flour. Either old-fashioned or quick-cooking oats work. Quick oats absorb more moisture and create a more cohesive dough; old-fashioned oats give the cookies more texture. If you can't find oat flour, grind oats finely in a blender or food processor.
Brewer's yeast. Optional, and quite bitter. A little goes a long way, so don't assume more is better.
Ground flaxseed, oat bran and psyllium. For best results, use at least one of these ingredients to keep the dough scoopable. Psyllium is particularly absorbent, so measure carefully.
Fat. Butter and coconut oil produce different doughs. If using coconut oil, it should be soft but solid and not melted. Unlike butter, coconut oil is pure fat, so you need less.
On Sweetener
Honey and a small amount of molasses give these gluten-free lactation cookies their lightly sweet flavor. Honey also helps keep the cookies soft and chewy, while molasses adds its signature depth and color.
You can substitute maple syrup for the honey or use brown or coconut sugar for a less moist, slightly more structured cookie. Because liquid and granulated sweeteners behave differently in baking, use the amounts listed in the recipe rather than substituting them cup for cup
The Method
The dough for these oatmeal-raisin delights comes together using the creaming method. First beat the fat with the honey or sugar until smooth and light in color. Then, beat in the eggs, extracts, and last dry ingredients.
Storage
Oatmeal cookies - designed for lactation or not - keep and freeze very well. Especially if you use oil as the fat, the cookies will stay moist for several days if kept well-sealed. My favorite way to store cookie dough is to mold it into a cylinder using plastic wrap. But whichever way you chill or freeze the dough, be sure to seal it in an airtight bag or container.
Frequently Asked Questions
Coconut oil can make the dough greasy if it is too warm or melted (liquid). Unlike butter, it is nearly all fat and melts around 76°F. For the best texture, use coconut oil that is soft but still solid. You may need to chill it. If your dough is too loose to scoop after mixing, refrigerate or freeze it to firm it up.
The theory behind eating specially formulated cookies called "lactation cookies" is that the ingredients work as galactagogues. The term galactagogue refers to any herb, medicine, or food that can increase a nursing mother's milk supply by supporting the production of the hormone prolactin. Clinical and scientific evidence is inconsistent regarding the effectiveness of herbs and medicines on the hormone prolactin. However, many cultures and nursing mothers believe in the milk-boosting power of certain foods and herbs.
Anytime. A carefully chosen lactation cookie that is high-fiber and lower-sugar can be great for a new mom who is running on fumes.
📖 Recipe
Gluten-Free Oatmeal Lactation Cookies
Chewy, naturally gluten-free oatmeal lactation cookies made with whole-grain oats, honey, flaxseed, and optional brewer’s yeast, plus plenty of dried fruit or dark chocolate chips. Easy to make, freezer-friendly, and delicious whether you’re nursing or not.
- Total Time: 35 minutes
- Yield: 1 to 2 Dozen Cookies 1x
Ingredients
Dry Ingredients
- 1½ cups of old-fashioned or quick-cooking oats
- ⅔ cup of oat flour
- 1 teaspoon of kosher or sea salt
- 2 teaspoons of ground cinnamon
- 2 tablespoons of ground flaxseed
- 2 tablespoons of psyllium husk powder or oat bran
- 3 tablespoons brewer's yeast, optional
Wet Ingredients
- 8 ounces (2 sticks) of softened unsalted butter or ¾ cup coconut oil (soft, but solid)
- ¼ cup plus 2 tablespoons of honey, 3 tablespoons of maple syrup, or ⅓ cup coconut sugar
- 1 tablespoon of blackstrap or unsulphured molasses
- 2 large eggs, at room temperature
- 1 teaspoon of vanilla extract
Mix-Ins
- 1-1½ cups of dried fruit and/or dark chocolate chips
Instructions
Before you begin mixing the dough, preheat your oven to 350° F, line your baking pans or cookie sheets with parchment paper (if using), gather your equipment, and measure the ingredients.
Soak the Dried Fruit
- Chop larger pieces of dried fruit into quarter-inch pieces.
- In a small bowl, combine all of the dried fruit and cover it with the hottest water your tap will give.
- Let the fruit soak while you mix the dough.
Mix the Dough
- Whisk together all of the dry ingredients in a large bowl.
- Combine the butter and honey (or your sweetener) in a large bowl. Using a hand mixer or a stand mixer with a paddle attachment, beat at medium-high speed until the ingredients are nicely combined and lightened in color.
- Add the eggs, vanilla, and molasses and beat on medium-high speed to mix well, stopping to scrape the bowl and beater a couple of times. This brings all the ingredients together for the smoothest dough possible.
- On low speed, beat in dry ingredients in several additions. Stop the mixer and scrape the bottom and sides of the bowl and the beater with a spatula.
- If using, drain and squeeze all the excess water from the dried fruit by hand. With a spatula, fold in the soaked fruit and/or chocolate chips until evenly dispersed in the dough.
- You can prepare the cookie dough up to this step several days ahead and store it chilled for up to a week. Or shape into a log, wrap tightly in plastic wrap, seal in a zipper storage bag, and freeze for three to six months.
Scoop and Bake
- Scoop even-sized balls of cookie dough onto a non-stick or parchment-lined cookie sheet, spacing them a couple of inches apart.
- With a chewy, dense cookie like these, I find flattening the scooped dough allows for the best bake. I use a quick, easy method to press all my cookies at once and keep my hands from getting sticky and gooey. Simply cover your pan with a sheet of parchment or wax paper, then use another pan to press down with even pressure on all of the dough balls at once.
- Bake the cookies until set and beginning to brown around the edges, about 8 to 10 minutes. The longer you bake, the crispier the cookies will be. Cool the cookies on the pan for five minutes, then carefully move them to a cooling rack or plate.
- Store in an airtight container at room temperature, or freeze.
Notes
On oats. Old-fashioned oats make a slightly looser cookie, while quick-cooking oats absorb more moisture for a more cohesive dough. Both work well and offer plenty of fiber.
On brewer's yeast. Brewer’s yeast adds B vitamins but can taste bitter. If you are worried about flavor, add less.
On sugar. For sweeter cookies, use up to ½ cup honey or ¾ cup brown or coconut sugar.
Storage. Store cookies in an airtight container at room temperature for several days, or freeze for longer storage. You can also freeze the dough for later baking.
Nutrition information. Nutrition values are calculated using oat bran and will vary depending on your final ingredient choices.
- Prep Time: 20 minutes
- Cook Time: 8 to 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 Cookie
- Calories: 218
- Sugar: 10.5 g
- Sodium: 127.4 mg
- Fat: 13.4 g
- Carbohydrates: 20.8 g
- Fiber: 2.6 g
- Protein: 3 g
- Cholesterol: 18.8 mg
Iris
I made a half batch of these cookies for a friend and 4oz of coconut oil for the half batch wqs way to much. The cookies were greasy when I was rolling balls and oil was squeezing out of them. I ended up adding 1/4 cup coconut flour amd amextra 1/3 cup oat flour to absorb some of the oil but even that didn't help. They are in the oven so I will report back.
Fatimah
I’m having the same issue. In the oven now. We will see what happens…
Chef Christina Bailey, CCMP
Hi Fatimah,
I am finding there are big differences among coconut oil types and brands. Coconut oil that is solid at room temperature works best as a butter replacement. Even better if it is cold and you chill the dough before scooping. Thank you so much for your feedback. I am going to add notes to the recipe and article.
Chef Christina Bailey, CCMP
As of September 2026, the recipe has been updated to work better with coconut oil by calling for less. Thank you for the feedback, it helps every reader bake better!
Nicole
These were delicious and I love that it ha s healthy, whole food ingredients! ❤️ Thank you thank you Christina!