Chewy chocolate chip peanut butter oatmeal cookies that just so happen to be perfect for breastfeeding moms! Loaded with oats, brewer’s yeast, flax and whole wheat flour, these are a delicious way to get your milk supply up!
If you had asked me a year ago if I’d ever make lactation cookies, I’d probably look at your cross-eyed. I barely even know that that was a thing. Well, there obviously was a lot I didn’t know about breastfeeding. And when I think back on it, I realize how naive I was.
Once I got pregnant with L, my plan was to breastfeed if possible… maybe for a month, or maybe for a few months. But no pressure, none. I didn’t realize that there was an inbetween of possible and impossible where there are many challenges but you can make it work. I also had no idea that I’d care so much and be so emotionally attached to being able to nurse. It’s hard to explain, because I never felt like breastfeeding was a big bonding moment with L, but there was some other emotional pull that I can’t put into words.
Anyway, one of the issues that I’ve faced is milk supply. I don’t know what happened, but by the end of the first month, I felt like my supply was really suffering. I’d been eating oatmeal every day and drinking a ton of water but that apparently had not been enough. Maybe I wasn’t eating enough calories that first month (hard to believe)? Maybe it was the lack of regular sleep? Whatever it was, I immediately started doing anything I felt comfortable doing to help the problem.
I dabbled in fenugreek (eh, not for me), started drinking stout beers on occasion, drank even more water, and stocked up on snacks that contained flaxseed. I also started baking lactation cookies. While my supply isn’t massive, at some point it became at least enough for L’s daily feedings (this fluctuates and he still gets supplemented with formula for multiple reasons). I don’t know if the lactation cookies did it, but I do think they help. I eat a couple of them most days and whether or not they are “the” solution, they taste delicious so that works for me. Originally I made Audra’s recipe (really good!) but have since tweaked them to be slightly different. They aren’t health food but there are quite a few ingredients that are good for you (whole wheat flour, oatmeal, flax seed, brewer’s yeast and peanut butter). That helps me justify the daily consumption.
- 120 milliliters / 4 fluid ounces water
- 26g (~4 tablespoons) ground flaxseed
- 130g (~1/2 cup) creamy peanut butter (recipe not yet tested with natural)
- 113g (1/2 cup) unsalted butter, softened at room temperature
- 234g (~1 cup packed) light brown sugar
- 100g (~1/2 cup) granulated sugar
- 15 milliliters / 1 tablespoon vanilla extract
- 126g (~1 cup) whole wheat pastry flour (or 158 grams / 5½ ounces white whole wheat flour)
- 130g (~1 cup) all-purpose flour
- 48g (~6 tablespoons brewer’s yeast)
- 8g (1 teaspoon) baking soda
- 2g (1/2 teaspoon) salt
- 200g (~2½ cups) rolled oats
- 125g (~3/4 cup) semi-sweet chocolate chips
- 125g (~3/4 cup) milk chocolate chips
- regular or smoked flaky sea salt (optional)
- Pre-heat oven to 350 degrees and line baking sheets with parchment paper
- In a small bowl, stir together flaxseed and water; set aside
- In a medium bowl, whisk together flours, brewer’s yeast, baking soda and salt; set aside
- In the large bowl of an electric mixer, beat peanut butter, butter and sugars on medium-high speed for several minutes or until light and fluffy; scrape sides of the bowl with a spatula
- Add flaxseed mixture and vanilla and mix on medium speed for one minute; reduce speed to low and add flour mixture
- Stir in oats and chocolate chips
- Scoop cookie dough with large cookie dough scoop (~3 tablespoons) onto prepared baking sheets; top with flaky sea salt
- Bake for 10-12 minutes or until cookies appear set and edges are lightly browned; allow to cool before eating
- Store in an airtight container at room temperature up to one week or freeze up to two months
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
You might also like:
Salted Caramel & Peanut Oatmeal Cookies
Chocolate Chunk Pistachio Oatmeal Cookies
Cinnamon Chip Oatmeal Blondies
I would die to have one! They tap into my taste buds.
Girl, if you have an excuse to eat cookies, then JUST DO IT! Especially cookies that sound as good as these!
pinned to my baby board!! These are totally my kind of cookie and the fact that they can also help your milk supply is awesome!
hahaha love the title. and these cookies look outrageously delicious!
Hi there Lauren, I was wondering…. is this recipe sans eggs? I am in the middle of baking this recipe and its come out a little dry… they smell yummy :)
No eggs! I hope they come out well for you. Please let me know what you think:)
Is there a limit or amount I should eat at once?
I used to eat two at a time. I think the only reason to be cautious about eating a lot is if your stomach might be sensitive to the brewer’s yeast.
I it just me or did you forget to note when the vanilla should be mixed in. I assume with the sugar and butter.
Sorry about that, Lauren! You can add it in with the butter or with the flax mixture. I hope that you enjoy the cookies!
It sounds yummy. But this cookie dough isn’t sticking together like any other cookie dough I’ve done. Doesn’t make sense. Probably won’t be making it again.
I’m sorry that your dough didn’t stick together, Jennifer. Did you make any changes to the recipe as written?
Made these today for my daughter… My 1st time making lactation cookies and her first time eating them. She said they were really good! Next batch she wants the oatmeal raisin, lol. She was wondering how soon she should see a difference in her milk supply? If you can give her even a round about idea.
Hi Jennifer- I’m so glad that your daughter enjoyed the cookies! I think that results will really vary from person to person. I’m not a professional lactation consultant but I can say that I noticed a difference within 24 hours on days that I ate 2-3 cookies.
What happened to my comment/question I posted last night?
Hi Jennifer – I apologize for the delay in approving your comment. It should currently appear on the site!
LOVE this recipe! I have added an extra tablespoon of flax for more goodness and add some cinnamon. I also like adding extra peanut butter. These are delicious and healthy. People who aren’t nursing request these cookies from me, some men (I didn’t tell them that they were supposed to be lactation cookies:). They bake up soft and plump. I’m going to try swapping butter for applesauce next time. Thanks for this great recipe! !
Thanks so much for the kind comment, Tiffany! I just made a batch myself and froze them in advance of my baby coming:-) I’d love to hear if you try them with the applesauce swap.
I had horrible luck with lactation cookies last time around so I wasn’t holding out much hope for these but OH MY GOODNESS! The dough just by itself is delicious – I can’t stop eating it – it might not even make it into the oven I’m considering just rolling some of it into balls, rolling them in something like oat flour and keeping them in the fridge for a quick snack☺️ Absolutely delicious!
Thanks so much for your nice comment!
I will never make this again. It tasted like cardboard and the whole wheat flour made the cookie super dry.,
I found the dough extremely dry. I had to mix in the oats by hand at the end and form the cookie balls with my hands as well. Ended up tossing half the dough because it was far too crumbly. I have made several flax egg based recipes before and this one did not work for me unfortunately. Probably won’t make again.
I’m sorry to hear that the recipe didn’t work out for you, I’ve made these many times and never had an issue with the moisture!