When my friends have babies or when I was stocking my own freezer before having my own, I love making this simple lactation cookie recipe for nourishment. The cookies, which have peanut butter, banana, and chocolate chips (just like Chunky Monkey ice cream!), are full of healthy ingredients to help mamas keep their energy supply up. Plus, the ingredients are perfectly suited for the rest of the family, so you can share with the kids too!
Healthy Lactation Cookie Recipe
Feeding babies is exhausting, no matter if you’re breastfeeding or formula feeding. I love this healthy lactation cookies recipe because it’s made with wholesome ingredients to help provide balanced energy, the cookies are easy to eat with one hand, and there are no hard to find ingredients inside—so they’re accessible for everyone to make and enjoy. 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.
Do lactation cookies really boost milk supply??
To be honest, I was on the fence about calling this a lactation cookie because I know just how crazy we can feel when it seems like our milk supply isn’t high enough. And I don’t want anyone who’s frantically trying to increase their milk supply to feel like they have to take care of and feed a newborn AND make themselves special cookies. Or to go out and buy hard-to-find supplements or herbs that may or may not help. So know this: 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. And that for sure, 100% has its place and totally might help you! But I also know that no matter what you may or may not do, sometimes your supply just is what it is. You can drink lots of water, take care of yourself with solid nutrition including lots of protein and healthy fats, ask for help when you need it, and relax about your supply. (Here are some additional tips on improving your supply.) And use formula if you need to supplement! Fed is best. I’m just trying to offer a little reassurance since I know this issue can be totally fraught.
Healthy Cookies for Tired Mamas
I love these for new mamas (and mamas in general!) because you can eat them with one hand. I love them cold, straight out of the fridge with milk or coffee, and they taste decadent enough that they offer a moment of reprieve…no matter what’s happening around you! I’ve gone so far as to mail a batch of these across the country to my best friend after she had her second baby.
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How to Make a Lactation Cookie Recipe Step-by-Step
These Chocolate Chip Lactation Cookies are very easy to make. Here’s a look at the process.
- Mash the bananas with a fork or potato masher 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.
- Scoop out 1/4-cup portions onto the prepared baking sheet. Flatten to about ½-inch thick.
- Bake 18-20 minutes or until set and golden brown around the edges.
You can make them smaller if you want—I like the bigger size for new mamas and the minis for the kids. And they store in the fridge and freezer really nicely, so they’re a perfect recipe to make ahead when you might have time. Or to send to a friend or family member and request that they bake them for you!
Peanut Butter Lactation Cookies
The flavor combination of peanut butter, ripe banana, and chocolate is super delicious and the peanut butter lends moistness and comforting healthy fats. You can make these with almond butter or sunflower seed butter if you prefer. Using nut butter instead of say, oil or butter, helps to create an egg-free batter that holds together well and stores for days in the fridge…while also adding protein. Because of the nutrition, these make a super yummy breakfast cookie for the whole family!
Lactation Cookies Ingredients
They are 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.
- Oats provide fiber, B vitamins, and complex carbs for long-lasting energy. They may also help to boost milk supply.
- 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.
- Flaxseed helps bind the batter and adds good-for-you fats and fiber (which can be especially helpful in the early postpartum days!).
- Bananas chip in natural sweetness for flavor and quick energy, and potassium.
- Nut butter adds protein and satisfying fats, as well as Vitamin E.
- Chocolate chips add just enough indulgence to help a mama through tired days.
Egg-Free and Dairy-Free Lactation Cookies
Because I know that many families struggle with allergies, and some babies are sensitive to foods their mamas eat, these lactation cookies are free from dairy, eggs, and gluten. And you can use nut-free Sunbutter instead of peanut or almond if needed. If you need to omit the coconut, substitute more oats instead.
And of course, even if you don’t have a new baby to welcome, these cookies are perfect as an everyday treat as a toddler snack or breakfast cookie!
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These egg, dairy, and gluten-free cookies are perfect for breakfast, treats, or afternoon snacks. (To be sure they are gluten-free, use certified GF oats if needed.) Adjust the chocolate chips as desired and know you can also use raisins or dried cranberries if preferred.
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 butter
- ¼ cup honey
- 1 teaspoon vanilla
- 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.
Notes
Variations
To make them smaller: Portion into 1-tablespoon balls, flatten, and bake for 16-18 minutes.
To make them without coconut: Use additional oats instead.
To make them without flaxseed: Use whole-wheat flour instead.
I don’t have a lot of time to cook, but I made two batches of these tonight and not only was it very little prep, but they are so delicious! Even my husband likes them and it’s so nice to have a sweet treat to eat that I can feel good about eating.
I’m so happy to hear this Sarah, enjoy them! (And I’m glad your husband likes them too!)
I had a baby in July, and these cookies have been the single most important food in my diet for the last 3.5 months. I ate them in the middle of the night when I was up at all hours in the first couple of weeks, and now they are my favorite snack after taking the baby for a walk – and sometimes I have one with my coffee in the morning, too. My sister made me the first batch and had them ready when I came home from the hospital, which was an amazing gift. Thanks for the recipe!
★★★★★
Awe, that makes me so happy to hear Lori! Every sister should bake a batch as a welcome home-with-baby gift! Hugs to you and baby E!