Chocolate-Oat Lactation Cookies
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Chewy, chocolate-studded lactation cookies are among the tastiest ways breastfeeding parents can boost their milk production. Thanks to hearty ingredients like lactogenic old-fashioned rolled oats, brewer’s yeast, flaxseed meal, and crunchy omega-rich chia seeds, they’re chock-full of galactagogues, or substances that can increase milk supply. (Additional galactagogues include fenugreek, alfalfa, and other herbs rarely used to make delicious cookies.) Not to be confused with baker’s yeast, brewer’s yeast powder is a nutritional supplement sold on Amazon and in many grocery and health food stores. This recipe also contains coconut oil, a pantry power player that researchers believe increases prolactin, a hormone tied to lactation.
Even if you’re not concerned with breast milk production, there’s a lot for new moms and dads to love about these energizing chewy oatmeal cookies. Number one, they’re adaptable: Substitute milk chocolate chips, dark chocolate chunks, or dairy-free carob chips. Instead of cranberries, use golden raisins or chopped dried apricots. Add a ½ teaspoon almond or coconut extract, or trade ½ cup white sugar for brown sugar for nuttier-tasting cookie dough. Wholesome enough to eat for breakfast and sweet enough to have as a dessert, lactation cookies also freeze beautifully.
Recipe information
Total Time
2 hours
Yield
Makes 26 cookies
Ingredients
Preparation
Step 1
Mix 3 cups (267 g) old-fashioned oats, 1 cup (113 g) whole wheat flour, ¾ cup (94 g) all-purpose flour, 5 Tbsp. brewer’s yeast powder, ¼ cup (25 g) ground flaxseed, 3 Tbsp. white chia seeds, 1 tsp. ground cinnamon, ½ tsp. aluminum-free baking powder, ½ tsp. baking soda, and ¼ tsp. fine sea salt in a large bowl to combine.
Step 2
Using an electric mixer on medium speed, beat 1¼ cups (250 g) granulated sugar, 6 Tbsp. virgin coconut oil, melted, cooled slightly, and 6 Tbsp. unsalted butter, room temperature, in another large bowl, scraping down sides as needed, until fluffy, about 5 minutes. Add 2 large eggs and 2½ tsp. vanilla extract and beat until incorporated, about 4 minutes. Add 6 Tbsp. unsweetened applesauce and beat for just a few seconds (it will break the mixture slightly and look lumpy; that’s okay).
Step 3
Reduce mixer speed to low. Gradually add flour mixture to egg mixture and beat just to combine. Using a wooden spoon, stir in 1½ cups (255 g) semisweet chocolate chips, plus ¾ cup (86 g) dried cranberries and ¾ cup (45 g) unsweetened coconut flakes (if using). Chill dough at least 1 hour and up to overnight.
Step 4
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Coat parchment with nonstick spray.
Step 5
Using a ¼-cup (2.5-oz.) scoop, portion dough on prepared baking sheet, spacing 1"–2" apart (you’ll get 6 per sheet). Flatten top of each cookie with your hand, then season lightly with flaky sea salt. Bake cookies until golden brown, 12–14 minutes.
Step 6
Let cookies cool on baking sheets about 5 minutes, then transfer to a wire rack and let cool completely (if moved immediately, they will crack and start to break apart). Repeat with remaining dough.
Do Ahead: Cookies can be made 5 days ahead. Store in an airtight container at room temperature, or place in a freezer-safe bag and freeze up to 1 month. Reheat by microwaving on low about 1 minute.
Editor’s note: This lactation cookie recipe was first printed online as part of our guide to breastfeeding. Head this way for more of our favorite cookie recipes →
Recipe notes
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