This easy Lactation Cookie recipe is packed with nutrition and yumminess to fuel new mamas. Plus, you can make them ahead and store them for a one-handed snack that’s ready and waiting.
When I was stocking my freezer with freezer meals before having my own kids—or am helping feed friends in their postpartum days—this simple Lactation Cookie recipe is my go-to for nourishment.
These cookies are nourishing with plenty of protein, fiber, oats, and beneficial fats. And they also taste decadent enough that they offer a moment of reprieve…no matter what’s happening around you.
I call this my “tired mama cookie.” The batter stirs up easily in one bowl and it’s a perfect postpartum snack. They are, hands down, my very favorite meal option for a tired parent.
Why this Recipe Works
This Lactation Cookie recipe is made with nutritious ingredients meant to provide energy for breastfeeding moms and stabilize blood sugar to support caring for new babies. The cookies are easy to eat with one hand and can be prepped ahead and frozen for ease.
(You may also like my Lactation Smoothie, healthy oatmeal recipes, healthy pregnancy snacks, and Pregnancy Smoothie for this phase of life, too.)
Table of Contents
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How do Lactation Cookies work?
The idea behind the concept of a lactation cookie is that the ingredients will help milk supply and milk production. It is more factual to say that they “may help” milk supply, because there are no guarantees and breastmilk supply is impacted by a whole host of factors.
That is important context, especially given how much pressure falls on new moms to nurse their babies.
Ingredients You Need
This lactation recipe is made with basic ingredients you likely have in the pantry (or can easily pick up at the store) and basically have no filler—each ingredient serves a specific purpose.
- Rolled oats: Oatmeal provides fiber, B vitamins, and complex carbs for long-lasting energy. (They are one of the ingredients believed to help to boost milk supply, according to places like CHOP.)
- Shredded coconut adds flavor and fat to help prevent blood sugar crashes by balancing the natural sugars in the cookies. Many new moms are particularly sensitive to blood sugar fluctuations due to fatigue and increased energy demands, so this is really helpful.
- Ground flax seed helps bind the batter and adds good-for-you fats (omega 3) and fiber (which can be especially helpful in the early postpartum days!). It may be called “flaxseed meal” at your store.
- Bananas chip in natural sweetness for flavor and quick energy, and potassium. You’ll want to use really ripe ones for the best flavor.
- Nut butter adds protein and satisfying fats, as well as Vitamin E. You can use peanut, almond, cashew, or sunflower seed butter.
- Chocolate chips add just enough indulgence to help a mama through tired days.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“I have tried a lot of lactation cookie recipes and this one is the best so far! I love the ingredients and the shredded coconut gives it a little sweetness. I have made these for friends postpartum and they always ask me for more. They also freeze really well. LOVE!” —Elizabeth
Step-by-Step Instructions
Here’s a look at the process in making these lactation cookies so you know what to expect. Scroll down to the bottom of this post for the full recipe.
Step 1. Mash the bananas with a potato masher or a fork.
Step 2. Add the bananas to a medium bowl. Add the rest of the ingredients.
Step 3. Chill batter in the fridge while the oven heats. Portion and flatten.
Step 4. Bake and let cool. Enjoy or store for later.
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Frequently Asked Questions
Lactation cookies usually contain oats and sometimes Brewer’s yeast which may help breastmilk supply. There is no guarantee and there are so many other factors at play. This post from CHOP has more helpful information.
You can enjoy them as much as you’d like unless your medical provider gives you other advice. If the ones you’re planning to eat have supplements or herbs or ingredients you’re less familiar with, you may want to check in with your medical provider.
You can omit the coconut and replace it with the same amount of additional oats if you either dislike it or would rather not use it.
Tips for Boosting Breast Milk Supply
Oats are thought to possibly improve breastmilk supply know that and the protein and fats are key ingredients to help provide mamas with the nutrients their bodies need at such an exhausting time. And water is a big key, as is frequent on demand nursing.
The hard facts on any foods or supplements actually increasing supply are slim at best. There is a lot of anecdotal information, a lot of shared wisdom. But I also know that no matter what you may or may not do, sometimes your supply just is what it is. Be kind to yourself.
How to Store
Once cooled, you can store the lactation cookies in an airtight container in the fridge for up to 5 days or up to 3 months in the freezer. Thaw at room temperature or overnight in the fridge.
Best Tips for Success
- Warm the peanut butter and honey to make them easy to stir into the other ingredients.
- Swap in dried fruit for the chocolate chips if desired.
- To make these gluten-free, use certified gluten-free oats.
- Use a ¼ cup measuring cup or a standard ice cream scoop to help you portion out the cookies.
- Let the cookies cool completely on the baking sheet so they hold together well.
Related Recipes
Breakfast
Banana Oatmeal Breakfast Cookies
Smoothie Recipes
Easy Lactation Smoothie
Pregnancy Recipes
Best Freezer Meals for New Moms & Dads
I’d love to hear what you think of this recipe if you try it so please comment below to share!
Favorite Lactation Cookie Recipe
Ingredients
- 1 1/2 cups sliced ripe-with-brown-spots bananas (about 2 medium)
- 2 cups rolled oats
- ¾ cup shredded unsweetened coconut
- ¼ cup ground flaxseed
- 1 teaspoon baking powder
- ¼ cup nut or seed butter (like peanut butter, almond butter, cashew butter, or sunflower seed butter)
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
Instructions
- Mash the bananas until smooth.
- Add the bananas to a medium bowl and stir in the rest of the ingredients.
- Chill batter in the fridge while the oven heats to 375 degrees F. Line a baking sheet with parchment paper.
- Scoop out 1/4-cup portions onto the prepared baking sheet and flatten to about ½-inch thick.
- Bake 18-20 minutes or until set and golden brown around the edges. Let cool on the pan.
- Store in an airtight container in the fridge for up to 5 days or up to 3 months in the freezer.
Video
Notes
- To make them smaller: Portion into 1-tablespoon balls, flatten, and bake for 16-18 minutes.
- To make them without flaxseed, substitute and equal amount of whole-wheat flour.
- Warm the peanut butter and honey to make them easy to stir into the other ingredients.
- Swap in dried fruit for the chocolate chips if desired.
- To make these without coconut, simply use additional oats instead.
- Gluten-free: Use certified gluten-free oats.
- Use a ¼ cup measuring cup to help you portion out the cookies.
- Let the cookies cool completely on the baking sheet so they hold together well.
Nutrition
This post was first published January 2018.
Hey could I use tahini instead of nut butter please?
Sure!
I forgot to buy coconut! Do I just omit it, or do I need to add more of something else? Thanks
You can omit it and use the same amount of additional oats. Enjoy!