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Like real deal kitchen sink cookies, these Kitchen Sink Lactation Cookies are truly delicious, help boost milk supply, and they are easy to make, make a ton, and great for the freezer. Easily made gluten-free with a 1:1 flour swap!
They’ll be a hit with even those not nursing!
Truly Amazing Lactation Cookie Recipe
I already have two really great lactation cookie recipes on the website, Gluten Free Lactation Cookies and Chocolate No Bake Lactation Bites, so why a third recipe?
Here’s the short story: Shortly after Skylar was born, I had a doula come to our home and she brought me incredible lactation cookies that I just needed to recreate. I wanted them gluten-free, and free of refined white sugar (and less of it), and these were born!
Now, I don’t typically use 1:1 gluten-free flour blend mixes, but when you’re a sleep deprived parent, it’s a nice short cut and works wonderfully in this recipe! I just find myself making these all the time for new mamas! They freeze so well and are loved by all!
Ingredients Needed
Scroll down to the recipe card for the full list of ingredients and the step-by-step recipe!
Bob’s Red Mill 1:1 Gluten-Free Flour Blend: This was the perfect substitute for white flour here.
Rolled Oats: Use certified gluten-free if needed, and I recommend looking for a glyphosate-free label like this brand as that’s my biggest concern overall with oats as a crop!
Coconut Sugar & Beet Sugar: I love this sugar blend here, but see below for other options!
Ground Flaxseed Meal: Great for milk supply and contains healthy fats, which are important for nursing mothers and babies!
Brewer’s Yeast: It contains chromium to help regulate blood sugar levels, and acts as a probiotic, aiding in digestive health. See below for more information about brewer’s yeast!
Fine Sea Salt, Baking Soda, and Baking Powder: To help them form and rise just right.
Eggs: Binder!
Unsalted Butter: Melted butter is used here and just trust me, do it!
Vanilla Extract: Always and forever!
Add Ins: All of these are optional! Use what you like or have.
- Chocolate Chips
- Dried Cranberries or Cherries
- Shredded Coconut
- Sliced Raw Almonds or Nuts of Choice (optional)
Possible Substitutions
Flour: Regular flour will work here. The only other 1:1 blend I tried was Cup for Cup. While good, I prefer Bob’s. I have not tested other gluten-free flour blends, but I bet they’ll work just fine!
Butter: While I haven’t tested this with vegan butter or coconut oil, I don’t see why it wouldn’t work just fine.
Eggs: I have not tested an egg-free option, but a flax egg may work. If you try it, let us know in the comments below!
Sugar: I really love the blend of coconut sugar and beet sugar, but you can sub brown sugar or maple sugar for the coconut sugar, and white sugar for beet sugar. Alternatively, you can try all coconut sugar but they won’t spread as much. You can even experiment reducing the amount of sugar as desired.
How To Make This Lactation Cookie:
- Pre-heat oven to 350ºF and line 2 baking sheets with parchment paper.
- Melt butter and set aside to cool slightly.
- In a bowl, combine dry ingredients. Add in eggs, vanilla, and melted butter. Mix until well combined. Fold in desired add ins.
- Scoop dough into balls about 2 tablespoons in size and place on baking sheet about 2” apart as they will spread.
- Bake in the preheated oven in the middle rack for 15-20 minutes (depending on size), until the edges are set and they are firm to touch.
- Remove to a cooling rack and let cool completely to allow them to finish setting up.
About This Lactation Cookie Recipe:
These are thick, crunchy cookies (once cooled)! They are not cakey at all. They are on the sweeter side, but truly taste like real-deal cookies anyone would want to devour! Mike loves them!
Do Lactation Cookies Work?
While scientifically there may not be fool-proof data that says galactagogues absolutely increase milk supply, we do know that these healthy additions to cookies can’t hurt, and most definitely have beneficial health properties!
What Are Lactation Cookies?
Lactation cookies are simply cookies made with ingredients that are said to support a woman’s milk supply. According to KellyMom.com (a popular and useful source for breastfeeding women), certain substances are anecdotally helpful in supporting or increasing a woman’s milk supply. They can be either herbal, or more popularly common kitchen ingredients, such as oats, flaxseed, and brewer’s yeast. These are known as galactagogues!
Oats
Oats contain plant estrogens which support prolactin, the hormone responsible for the production of breast milk. Oats are also a complex carb, providing long-term energy for exhausted mothers.
Flaxseed
Flaxseeds have estrogenic properties, which are connected to breast milk production. They also contain healthy fats which are important for nursing mothers and their babies.
Brewer’s Yeast
Brewer’s yeast is packed with vitamins and minerals and can boost energy and fights fatigue. It contains chromium to help regulate blood sugar levels, and acts as a probiotic, aiding in digestive health. See below for more information about brewer’s yeast!
What is Brewer’s Yeast and Do I Need It?
Brewer’s yeast is a fungus, often derived as a by-product of brewing beer. Beer of course is often made with wheat, which would mean that brewer’s yeast can contain gluten. However, there are several brands that are gluten-free, just make sure to check the labels. Brewer’s yeast comes in the form of a powder and can be easily purchased either in a local health food store or on Amazon.
Each brand can vary in terms of taste. Some have more of an after taste than others. Those labeled as “debittered” have less of an aftertaste, but depending on how fine your taste buds are you still might be able to notice it.
If you do not want to buy brewer’s yeast for this recipe and wish to leave it out, that is totally fine. You will just need to replace it with an extra tablespoon of oat flour.
Other Ways to Boost Milk Supply
While everyone is different, know that generally your supply is based on demand. So, nursing more often or pumping will let your body know you need it to start making more milk. Here’s a list of a few things to try:
- Nurse on demand.
- Get out the PUMP!
- Try out these cookies and other recipes, like this one!
- Make a loaded smoothie with galactagogues (see above for more explanation of this).
- Get your nutrients in through your diet.
- Drink A LOT of water.
- Try some nursing teas.
- Rest and sleep when you can, it’s important!
How to Store Lactation Cookies
Store: These cookies can be stored in an air-tight container for up to 3 days.
Freeze: Keep in the refrigerator for 5-7 days. Or they can be frozen for up to 2 months.
Defrost From Freezer: When ready to eat, simply defrost at room temperature for about an hour!
Tip: We recommend you bake the cookies before freezing, as the dough doesn’t keep as well in the freezer as the baked cookies do.
Other Resources For Parents
- What I’m Packing in My Hospital Bag
- 12 Pregnancy Books to Read
- Pregnancy Meal Plan
- My Baby Registry Must Haves
- Products for You & Your New Baby (When You Have Anxiety)
Kitchen Sink Lactation Cookies
Ingredients
- 1 cup Bob’s Red Mill 1:1 Gluten-Free Flour Blend see note
- 1/2 cup coconut sugar can sub brown sugar or maple sugar
- 1/2 cup beet sugar can sub regular sugar
- 1- 1/2 cup gluten-free rolled oats
- 2 tablespoons ground flaxseed meal
- 1 tablespoon Brewer’s Yeast
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 eggs
- 1/2 cup butter melted and cooled
- 1 teaspoon vanilla extract
Add Ins:
- 1/2 cup chocolate chips
- 1/2 cup dried cranberries raisins, or cherries
- 1/3 cup shredded coconut
- 1/4 cup sliced raw almonds or nuts of choice
Instructions
- Pre-heat oven to 350ºF and line 2 baking sheets with parchment paper.
- Melt butter and set aside to cool slightly.
- In a bowl, combine dry ingredients.
- Add in eggs, vanilla, and melted butter. Mix until well combined.
- Fold in desired add ins.
- Scoop dough into balls about 2 tablespoons in size (20-24 cookies depending on your size) and place on baking sheet about 2” apart as they will spread.
- Bake in the preheated oven in the middle rack for 15-20 minutes (depending on size), until the edges are set and they are firm to touch.
- Remove to a cooling rack and let cool completely to allow them to finish setting up.
Notes
- If you are gluten-intolerant, make sure to look for gluten-free rolled oats and oat flour, as well as gluten-free brewer’s yeast.
- If you want to skip the brewer’s yeast, increase the ground flaxseed by 1 tablespoon.
- Substitutions:
- Flour: Flour: Regular flour will work here. The only other 1:1 blend I tried was Cup for Cup. While good, I prefer Bob's. I have not tested other gluten-free flour blends, but I bet they'll work just fine!
- Butter: While I haven't tested this with vegan butter or coconut oil, I don't see why it wouldn't work just fine.
- Eggs: I have not tested an egg-free option, but a flax egg may work. If you try it, let us know in the comments below!
- Sugar: I really love the blend of coconut sugar and beet sugar, but you can sub brown sugar or maple sugar for the coconut sugar, and white sugar for beet sugar. Alternatively, you can try all coconut sugar but they won't spread as much. You can even experiment reducing the amount of sugar as desired, noting that it will change the recipe slightly.
So good and easy to make! We used regular flour, all the add ins, and turned out just right. Loved by my toddler too! 👍