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Healthy Lactation Cookie Recipe (Egg and Dairy Free)

Ashly shares food made with LOVE! A self-taught mom chef of three boys, she comes from a long line of amazing homemakers with food flair!

The tasty cookies, packed with protein and galactagogues.

The tasty cookies, packed with protein and galactagogues.

I had it in my mind that I was going to make some healthy cookies for my family, so I decided to also make lactation cookies. That's right: I am feeding my family lactation cookies, and that is okay because they're just cookies that are loaded with wholesome, tasty, regular cookie ingredients that may have added benefits for nursing moms.

What Is a Lactation Cookie?

A lactation cookie is loaded with galactagogues. Galactagogues are said to help promote the healthy production of milk for nursing moms. There are various types of galactagogues, such as herbal supplements, but this recipe only uses standard food ingredients like chia seeds and nuts. Although it hasn't been clinically proven that these foods boost milk supply, many women have found them helpful, and they provide plenty of nutrients to help support your body during breastfeeding.

Do You Have to Be a Nursing Mom to Enjoy This Recipe?

The answer is no, not at all! Anyone can enjoy the health benefits of these cookies. They support healthy digestion with all the added fiber and protein. They are satisfyingly delicious and not loaded with sugar. The added fruit, nuts, and peanut butter make them more filling than most cookies.

Mothers who are nursing infants can get away with saying these are "Mommy's boobie cookies"—a good reason to keep the kids from eating all of them.

How I Developed This Flexible Recipe

I went to the store to grab eggs and butter and realized there weren't any! The shelves at my local Walmart had been cleared of practically everything, thanks to people panic shopping over the coronavirus outbreak of spring 2020. So, instead of butter, I used plant butter made with almonds. Instead of eggs, I used a couple of bananas.

Cook Time

Prep timeCook timeReady inYields

15 min

12 min

27 min

3 to 4 dozen

Ingredients

  • 2 tablespoons hemp, chia, and flaxseed mix
  • 4 tablespoons water
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 3/4 cup crunchy or creamy peanut butter; I used crunchy
  • 1 cup butter substitute, like plant butter or margarine (or butter)
  • 2 bananas (or eggs)
  • 1 teaspoon vanilla
  • 2 cups flour
  • 5 tablespoons brewer's yeast (do NOT substitute regular yeast)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips or Reese's Pieces
  • 2 cups fruit and nut mix of your choice
  • 3 cups old fashioned oats

Instructions

  1. Preheat oven to 350° (the perfect cookie-baking temperature!).
  2. Mix your hemp, chia, and flaxseed blend with 4 ounces of water and let sit for five minutes while you combine the next ingredients.
  3. Mix together your white and brown sugar, softened peanut butter, and butter substitute (or butter, if using). I used plant butter made with almonds.
  4. Add and mix in your bananas. These are the egg substitutes.
  5. Once it has finished sitting for five minutes, add the hemp, chia, and flaxseed mixture from step 2; it will now be a fluffier version of itself.
  6. Add the vanilla and mix well.
  7. Combine the flour, brewer's yeast, baking soda, and salt in a separate bowl. Add these dry ingredients to the wet ingredients and mix.
  8. Next, add the oats, chocolate chips, and fruit and nut mix (the one I chose contained raisins, cranberries, and walnuts).
  9. Mix well. The batter will be thick!
  10. Spray a cookie sheet, and use a spoon to place balls of dough onto the cookie sheet about an inch apart.
  11. Put the cookie sheet in the preheated oven. Bake for approximately 12 to 14 minutes.
  12. Remove the sheet from the oven and let the cookies cool. Then enjoy!

Photo Tutorial

The wet ingredients will be very thick and hard to mix. Bring your muscles.

The wet ingredients will be very thick and hard to mix. Bring your muscles.

Add in the fruit, nuts, and chocolate chips.

Add in the fruit, nuts, and chocolate chips.

Place the cookies on a sprayed cookie sheet about an inch apart.

Place the cookies on a sprayed cookie sheet about an inch apart.

The completed cookies.

The completed cookies.

How Many Should I Eat?

Start out eating one or two cookies a day (if you can resist the temptation). After you see how they affect your milk, you may adjust your cookie intake as needed. Some women may notice a difference right away; for others, it may take longer. If you don't notice any change in your milk supply, then you can simply enjoy these cookies as a nutrient-rich dessert!

As a side note, these fiber-filled cookies help support digestion (meaning they may help you poop). You're welcome.

How to Store These Cookies

Put any extras in a Ziploc and freeze them to enjoy later. These freeze well for quick snacks on the go down the road.

About the Ingredients

Hemp Seeds, Chia Seeds, and Flaxseed

Parents magazine lists hemp seeds, chia seeds, and flaxseed on its list of the "12 Best Foods for Breastfeeding Moms." These ingredients are packed with omega-3 fatty acids, protein, amino acids, iron, zinc, and fiber! It is amazing how well-rounded these are alone for anyone's diet!

I used this brand of hemp, chia, and flax blend when I made these cookies. I like this brand because it is affordable and I am a budget shopper. I also like the fact that the seeds are already blended together for quick use in any recipe! I like to add them to my morning oatmeal or sprinkle them on peanut butter toast.

Brewer's Yeast

Brewer's yeast is a dietary supplement packed with nutrients such as iron, protein, and vitamin B. Don't have brewer's yeast? It is okay to leave this ingredient out. Do not replace it with regular yeast!

I personally use this brand of brewer's yeast in my recipes. I like this because it does not have a strong yeasty flavor and is an affordable version of this ingredient.

Rate It: How Does the Cookie Crumble?

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

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