Really Good Chocolate Chip Lactation Cookies
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These chocolate chip lactation cookies are REALLY good.
In fact, they’re so good that I feel confident in saying that anyone could enjoy one (nursing or not).
They’re good enough on their own to make even without the possible milk-boosting benefits in mind.
Before we get any farther, I do have to add the disclaimer that lactation cookies are NOT made with breast milk. 😜 Lactation cookies are made with ingredients (like oats, coconut, flaxseed, and brewer’s yeast) that are thought to be good for increasing milk production.
As a registered dietitian and mom, I’ve looked into the research on lactation cookies and other lactogogues (a food or supplement that increases breast milk production).
To sum it all up, my evidence-based conclusion is that it’s not really known whether eating lactation cookies will actually boost your milk supply. In fact, some evidence points to it not being effective at all.
However, even if the ingredients do not directly increase milk volume, personally, I think that lactation cookies are the perfect snack for new and nursing mothers.
Nutrient- and energy-dense foods are SO good for a nursing mother who is burning energy like crazy caring for and nourishing her baby with her own body.
These cookies are perfect for grabbing out of the freezer for a quick afternoon snack to provide some much needed fuel until dinnertime. Not to mention, who doesn’t enjoy a little chocolate around 3pm??
My favorite thing to do for a new mom is to make a batch of these cookies (along with a frozen dinner), freeze them, and take them for her to keep in her freezer and pull out as needed.
These one-bowl, one-spatula, no mixer chocolate chip lactation cookies are filled with dark chocolate and sprinkled with sea salt. They’re SO easy and SO good.
I’ve had so many friends enjoy these cookies already–I hope you do too!
Notes & Tips
Where to find ingredients
I like to buy my brewer’s yeast (affiliate link), coconut sugar, oat flour (affiliate link), and ground flax meal on Amazon or at Walmart. I like to order a big tub of Maldon sea salt flakes from Amazon (affiliate link) to keep on hand for all of my cookies!
Modifications
Dairy-free: To make these cookies dairy free, you can substitute the butter for your favorite vegan butter and make sure you use DF chocolate chips. I’ve done this many times!
Gluten-free: I’d recommend replacing the all purpose flour with your favorite GF flour blend for baking.
Storage
I recommend storing these cookies in the freezer and pulling one or two out as needed. Just thaw at room temperature for about 30 minutes (or as long as you can wait). I also like to keep the dough frozen and bake as needed for fresh, warm cookies on demand.
Other recipes you might like…
- Take a new mom these lactation cookies and this soup: Sausage and Gnocchi Soup
- Another idea if you’re taking a meal or need to prep some freezer meals: Cottage Cheese Egg Bake
- If you’re looking for more life-changing chocolate chip cookie recipes: Brown Butter Chocolate Chip Cookies
Really Good Chocolate Chip Lactation Cookies
Ingredients
- ½ cup salted butter, softened use dairy-free/vegan if desired
- ¼ cup coconut oil, melted
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup coconut sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups all purpose flour 200 grams
- 1 ⅓ cups oat flour 160 grams
- ¼ cup brewer's yeast
- ¼ cup ground flax meal
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 10 oz dark chocolate chips
- flaky sea salt optional
Instructions
- In a large bowl, add the butter, coconut oil, and all three sugars. Mix with a spatula until creamed together, about 2 minutes.
- Add the eggs and vanilla. Mix until smooth and combined.
- Add the two flours, brewer's yeast, flax, baking powder, baking soda, and salt. Mix until just combined.
- Add the chocolate chips and mix in until evenly dispersed.
- Using a 1/3 cup scooper, portion the dough into about 12 balls. Place onto a small pan lined with parchment paper and sprinkle with flaky sea salt.
- Cover and let chill in the refrigerator for at least 2 hours. After this you can either bake all cookies or freeze the dough to bake individually.
- Preheat oven to 350˚F. Prepare two aluminum sheet pans with parchment paper. Place six dough balls per sheet pan.
- Bake cookies for 10 minutes, then let cool and store in the freezer.
- Let thaw at room temperature for about 30 minutes before enjoying.
Did you try this recipe? Make sure to give it a rating and leave a comment below and tag Table Nutrition in your photos on social media!
