Lactation cookies are a yummy way to support good milk supply. Of course the best way to keep the milk flowing is to nurse your baby often.  🙂


3 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour

5 tablespoons brewers yeast
3 tablespoons flaxseed (grind these at home in your blender to preserve the fatty acids)

2 tablespoons ground sesame
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
12 tablespoons salted butter
4 tablespoons unrefined virgin coconut oil
1 1/2 cups cane sugar
2 large eggs
2 teaspoons vanilla extract

1 1/2 cups chocolate chips


Preheat the oven the 350 degrees F.

In a large bowl, whisk together:

  • oats
  • flour
  • yeast
  • ground flaxseed and sesame
  • baking powder
  • soda
  • cinnamon
  • salt

With an electric mixer:

  • beat the butter and coconut oil on medium speed until creamy.
  • Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed.
  • Add in the eggs, beating until combined, about 2 to 3 minutes.
  • Add in the vanilla extract and beat until combined again.
  • Gradually add in the dry ingredients, beating on low speed until just combined and mixed.
  • Stir in the chocolate chips with a spatula until they are evenly dispersed.
  • Scoop the dough into 1-inch balls and place on a baking sheet about 2 inches apart. Press the balls flat on top. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

This recipe makes approximately 3 dozen cookies.

This dough freezes well just scoop onto a baking sheet, place the sheet in the freezer for 2 hours, then place the dough rounds in a ziplock bag and store in the freezer. Bake at the same temp – they may need an extra minute or two.