These chocolate chunk lactation cookies are not only for breastfeeding mamas. They are also great to add to the lunchbox as they're loaded with oats, healthy fats and proteins.
Do these chocolate chunk lactation cookies really boost milk supply?
It is known that oats, brewers yeast, LSA (linseed, sunflower seeds and almonds) and cinnamon are helpful in supporting breast milk production. These cookies are loaded with these ingredients so yes, I believe these cookies do help. They're also great for boosting energy which is so important in those foggy newborn days.
I personally couldn’t survive without them after giving birth to my three daughters and many of my mumma friends have said the same thing. I didn’t know what they were until my sister-in-law kindly baked me a batch and then I became totally hooked.
Who can eat these cookies?
- Exhausted new mums who needed quick, easy and on-the-go snacks which are loaded with nutrients and energy like these, need this recipe in their lives (or better yet, a friend who can bake them a batch!).
- Kids! These cookies are a favourite with my girls and often feature in their lunchboxes. I feel better about them eating these cookies because they are loaded with wholesome ingredients.
- Anyone who loves cookies. Because these cookies are loaded with chunks of chocolate, they are a hit with everyone. If the brewers yeast is too strong tasting for your liking, just add less or leave it out altogether.
Ingredients and why they matter
- Rolled oats - Oats are a classic ingredient to help milk supply. They also add texture, fibre, and a delicious chewy bite. Wholegrain or quick oats are fine, but I prefer quick oats personally.
- All-purpose flour - Gives the cookies structure and helps create a soft, chewy texture.
- Brewer’s yeast – Traditionally used in lactation cookies, brewer’s yeast is rich in B vitamins and nutrients that may help support breastfeeding. I usually buy mine from Bin Inn. If you prefer, you can omit it and replace it with an extra 5 tablespoons of plain flour. Or use half-half for a less strong brewers yeast flavour.
- Ground flaxseed or almond meal - Flaxseed is another common lactation cookie ingredient and provides fibre and healthy fats. Almond meal also adds richness and softness to the cookies.
- Baking powder and baking soda - Help the cookies rise slightly while keeping them soft and chewy. Learn more about how baking powder and baking soda work, here.
- Ground cinnamon - Adds warmth and flavour
- Salt - Balances the sweetness and enhances the flavour of the cookies.
- Butter - Adds richness, flavour, and helps create soft bakery-style cookies.
- Virgin coconut oil or flavourless oil - Did you know that makes more tender cookies and cakes? I often like to add a combination of both butter (flavour) and oil (for a tender crumb).
- Soft brown sugar - Adds moisture, chewiness, and a lovely caramel flavour.
- White sugar - Helps the cookies spread slightly and balances the texture.
- Egg + egg yolk - Bind the dough together and help create a rich, chewy cookie texture. I us an extra egg yolk for richness and moisture, but if you don't want to waste the extra egg white, go ahead and use it in the cookie dough.
- Vanilla extract – Adds warmth and enhances the overall flavour of the cookies. I love using homemade best.
- Dark chocolate – Adds pockets of melty chocolate throughout the cookies. I love using Whittaker's dark chocolate for the best flavour but use your favourite!
How to make lactation cookies
- Preheat oven to 175°C (350°F) and line two baking trays with baking paper.
2. Whisk together the dry ingredients in a large bowl.
3. Place butter and sugars in a separate mixing bowl
4. Cream the butter, oil, and sugars until light and fluffy, then beat in the egg, egg yolk, and vanilla.
5. Fold the dry ingredients into the creamed mixture.
4. The mixture should look like this
5. Stir in the chopped chocolate
6. Roll mixture into walnut sized balls and place on the prepared tray. Using your hand, slightly press down to make each one flat.
7. Bake for 12 minutes, or until lightly golden.
Success tips for the best lactation cookies
- Use slightly softened butter (not cold and hard), this will help the butter to whip up beautifully. You'll notice that when creaming the butter with the oil and sugars that the mixture will be super creamy and fluffy - this is great!
- For best results, use soft brown sugar instead of raw brown sugar. It makes the cookie texture much better.
- Measure all ingredients using scales, instead of cups. Here's why.
Make these for a mum in need
If you are a mum and are making these for yourself, you deserve the biggest pat on the back - you're amazing!! Feeding tiny humans is no small feat and mumma's (whether breastfeeding or not) need lots of energy and support. These cookies come in handy when it's 2am and you need a quick, filling snack.
These cookies are the best gift to receive as a mum to a newborn and I love making a batch for anyone I know who has just had a baby.
Variations:
- Nuts - if you want an even healthier option replace the nuts with chocolate.
- Dried Fruit - add your favourite dried fruit.
- Chocolate - if you don't like dark chocolate add milk, or semi sweet
- Almond meal - if you don't have any LSA, replace with almond meal or even more oats.
Storage - these cookies are easy to freeze!
Store these cookies in a cookie tin for up to 2 weeks or place in a freezer bag and freeze for up to 3 months.
I like to bake a big batch and place some in the cookie tin and the rest in the freezer. I pop the frozen cookies straight in the girls lunchboxes. They're defrosted by the time it's their lunch!
Make ahead
This cookie dough can be made ahead of time and frozen for later. Prepare the cookie dough according to the recipe, then roll the dough into balls and place them on a lined baking tray. Freeze until firm, then transfer the dough balls to an airtight container or freezer bag.
When ready to bake, place the frozen cookie dough balls onto a baking tray and bake straight from frozen, adding an extra 1–2 minutes to the baking time if needed. The cookie dough can be frozen for up to 3 months.
FAQ
Yes! Simply replace the all-purpose flour and oats with gluten-free versions using a 1:1 substitution ratio. Be sure to use certified gluten-free oats if needed.
To make them dairy free, coconut oil works really well as a substitute for butter. You could also use any other dairy-free butter alternative.
I mean, go with your gut on this one (excuse the pun!). I'd say eat 1–3 lactation cookies per day.
I live in NZ and get mine from Bin Inn. If you know where to buy this from readily where you live, please comment down below for others. Thanks!
Yes, absolutely!! Any mum looking after a tiny human needs these cookies in their lives.
Related
Looking for other recipes like this? Try these:
Chocolate Chunk Lactation Cookies
Ingredients
- 295 g (3 cups) rolled oats
- 190 g (1 + ½ cups) all-purpose flour
- 50 g (5 tablespoons brewers yeast) I get mine from Bin Inn Or omit and replace with flour 5 tablespoon of plain flour.
- 30 g (3 tablespoons) ground flaxseed or almond meal
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 170 g (12 tablespoons) butter, softened
- 65 mls ⅓ cup virgin coconut oil or flavourless oil
- 200 g (1 cup) soft brown sugar
- 100 g (½ cup) white sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 170 g (1+ ½ cups) dark chocolate, roughly chopped (I like Whittakers)
Instructions
- Preheat the oven the 175C (350F) and line two trays with baking paper.
- In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.
- Cream the butter, oil and both sugars together until light an fluffy, making sure you scrape the sides of the bowl as you go. Add in the egg, egg yolk and vanilla beating until combined.
- Using a wooden spoon, fold in the dry ingredients until just combined and mixed. Stir in the chocolate chunks.
- Roll dough into walnut-sized balls and place on baking tray about 4cm apart. Slightly flatten the balls down with a fork.
- Bake cookies for 12 minutes or until the cookies can slide on the baking tray when gently pushed.
Really good work well
Glad to hear you enjoyed them, Lisa!