This healthy Lactation Cookies recipe, which has peanut butter, banana, and chocolate chips (just like Chunky Monkey ice cream!), is full of healthy ingredients to help mamas keep their energy supply up. Plus, you can make them ahead and stash them in the fridge or freezer for a one-handed snack that’s sure to give you a boost.
Feeding babies is exhausting, no matter if you’re breastfeeding or formula feeding. But moms who are nursing face a physical toll that many of us don’t see coming. It can be hard to feed ourselves and we need to eat really frequently to avoid feeling shaky or unwell. So easy to eat snacks that provide a balanced mix of energy are key.
When my friends have babies or when I was stocking my own freezer before having my own kids, this simple lactation cookie recipe is one of my go-to recipes for nourishment.
Healthy Lactation Cookie Recipe
I love this healthy lactation cookies recipe because it’s made with wholesome ingredients, the cookies are easy to eat with one hand, and there are no hard to find ingredients needed—so they’re accessible for everyone to make and enjoy. And they have fat and protein which are key to stabilizing blood sugar that can be hard to manage in breastfeeding moms.
Tips for Boosting 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.
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.
Ingredients in Chocolate Chip Lactation Cookies
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.
- 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.
How to Make a Lactation Cookie Recipe Step-by-Step
This Lactation Cookies recipe isa very easy to make. Here’s a look at the process.
- Mash the bananas.
- Add the bananas to a medium bowl and stir in the rest of the ingredients.
- Chill batter in the fridge while the oven heats.
- Portion and flatten.
- Bake and let cool.
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.
TIP: Because of the nutrition, these make a super yummy breakfast cookie for the whole family!
Can I make these Lactation Cookies egg-free and dairy-free?
Because I know that many families struggle with allergies, and some babies are sensitive to foods their mamas eat, these lactation cookies are naturally 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.
Gluten-Free Lactation Cookies
To make these cookies gluten-free, simply use gluten-free rolled oats..
Can I share these with my kids?
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! They are great 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!
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!
Tips for Making the Best Lactation Cookies
- Warm the peanut butter and honey to make them easy to stir into the other ingredients.
- Use sunflower seed butter or another nut butter in place of the peanut butter if desired.
- Swap in dried fruit for the chocolate chips if desired.
- To make these without coconut, simply use additional oats instead.
- To make these gluten-free, use certified gluten-free oats.
- Use a 1/4 cup measuring cup to help you portion out the cookies.
- Let the cookies cool completely on the baking sheet so they hold together well.
I’d love to hear what you think of this recipe if you try it so please comment below to share!Print
These egg, dairy, and gluten-free cookies are perfect for breakfast, treats, or afternoon snacks for any mama. (And they are great to share with the kids too!)
- 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
- 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.
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.
Warm the peanut butter and honey to make them easy to stir into the other ingredients.
Use sunflower seed butter or another nut butter in place of the peanut butter if desired.
Swap in dried fruit for the chocolate chips if desired.
To make these without coconut, simply use additional oats instead.
To make these gluten-free, use certified gluten-free oats.
Use a 1/4 cup measuring cup to help you portion out the cookies.
Let the cookies cool completely on the baking sheet so they hold together well.