Gluten Free Lactation Cookies

These Gluten Free Lactation Cookies are a nursing mom’s best friend. Packed with nutrient-rich flaxseed and oats, these cookies help keep a new mom fueled throughout the day. They are simple to put together and free from gluten, refined sugars, eggs, and dairy. Made in partnership with my friends at Spectra.

Lactation Cookies on a sheet tray.Healthy Oatmeal Lactation Cookies

These lactation cookies don’t look much different than your average oatmeal cookie, but they do combine a couple of ingredients that are said to support a mom’s milk supply AND they’re really delicious. These vegan cookies are made in 1-bowl and are free from gluten, refined sugar, dairy and eggs. Make them as oatmeal raisin cookies or oatmeal chocolate chip cookies, depending on what you have on hand. And now that our sweet little girl has arrived (more on that soon), I have an excuse to dive into the freezer stash I have of these with my name on it!

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! 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!

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!

 

The dough being made for gluten free lacatation cookies.Ingredients Needed

Can I Make my Own Oat Flour?

Yes! You can make your own oat flour for this recipe by blitzing whole rolled oats in a blender or food processor until they are a fine powder. If you have a kitchen scale at home, simply measure out 120 grams of rolled oats, as that is how much oat flour you need. If you don’t have a kitchen scale, measure out about 1 heaping cup of oats.

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.

Spectra breast pump device for breastfeeding.

Why I chose Spectra

I’m really excited to partner with my friends at Spectra today to bring you this recipe! Spectra is run by a team of registered nurses, lactation consultants, and fellow mothers and as a new mom, this gives me peace to know! If you read my registry post, you may have already seen that most mamas recommended Spectra to me, and per my research, they were the clear winner.

Breastfeeding pump through your health insurance: Did you know many insurance companies actually cover or partially cover the cost of a breast pump? All you have to do is call the number on the back of your card and ask about options for breast pumps. I opted to go through my insurance and contribute a portion of the cost to get the Spectra S1.

Why I picked the Spectra S1? This pump will be my main one for at home, but I love that it can also be on-the-go if need be. The S1 can be plugged into an outlet or be battery operated, which seems like the way to go in my opinion rather than only having the outlet option (thinking in the car here). It’s super quiet, yet hospital strength, and it’s a true closed system, so breast milk only contacts flanges and bottles (not tubing or pump), keeping pumping sanitary.

Many moms grab two pumps (especially if traveling or working). While travel is up in the air right now, I decided to also snag the Spectra 9 Plus (and give away one to one of you!), to have the extra flexibility when I need it.

The 9 Plus is only half a pound, and can actually fit in your pocket! It allows you to multitask while you pump so you can work or cook or anything else you might need to be doing. Its size makes it great for mobility. So with the size and weight of the 9 Plus, it’s portable and great for travel, and it’s still hospital strength despite its compact size.

Gluten free lactation cookies on a plate near a glass of milk.

How to Make these Gluten-Free Lactation Cookies

It couldn’t be easier to make these cookies! They’re made all in one bowl. The most complicated part about making these is that you have to let the flaxseed thicken up for about 10 minutes before you mix in the rest of the ingredients. The flaxseed takes the place of eggs, so it’s important to let it absorb the water, prior to moving on to adding in the rest of the ingredients.

After you mix together the dough, scoop out the dough onto two baking sheets. Bake in a preheated oven for about 10-15 minutes. If you like your cookies a bit more soft, bake closer to 10 minutes, and if you like them a bit more set, bake more towards the 15-minute mark.

Let them cool slightly before trying to handle, as they will be delicate when hot. Once cool enough to handle, they’re ready to eat!

A lactation cookie with a bite taken out of it.

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:

How to Store Lactation Cookies

These cookies can be stored in an air-tight container for up to 3 days. Keep in the refrigerator for 5-7 days. Or they can be frozen for up to 2 months. We recommend you bake the cookies before freezing, as the dough doesn’t keep as well in the freezer as the baked cookies do.

When ready to eat, simply defrost at room temperature for about an hour.

Watch the video here:



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Gluten Free Lactation Cookies

These Gluten Free Lactation Cookies are a nursing mom's best friend. Made primarily from oats, these cookies are a nutrient-rich treat, making it the perfect snack to keep a new mom fueled throughout the day. They are simple to put together and free from gluten, refined sugars, eggs and dairy.


Yields 20
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Recipe Type: Cookies

Difficulty: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

  • ¼ cup flax seed
  • ½ cup water
  • 1/2 cup coconut oil, melted
  • ¾ cup coconut sugar
  • 2 cups rolled oats
  • 1 cup (120 grams) oat flour
  • ¼ cup brewer’s yeast (see note)
  • 1/2 teaspoon baking soda
  • Pinch of fine sea salt
  • 1/2 teaspoon cinnamon
  • ½ cup raisins or chocolate chips, more as desired

Directions

  1. Pre-heat oven to 350 and line 2 baking sheets with parchment paper.
  2. Add flaxseed and water to a bowl, and let sit for 10 minutes to thicken up. Add the remainder of the ingredients to the bowl and mix together.
  3. Scoop dough into balls about 2 tablespoons in size and place on baking sheet about 1-½” apart. Gently press down on the dough to flatten it.
  4. Bake in the preheated oven in the middle rack for 10-15 minutes, until the edges are set. The cookie will still be soft when hot.
  5. Remove to a cooling rack and let cool at least 1 hour to allow them to finish setting up.

Recipe Notes

  1. 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.
  2. If you want to skip the brewer’s yeast, increase the oat flour by 1 tablespoon.
  3. We preferred these cookies baked at 10 minutes, for a slightly "underbaked" cookie. If you prefer your cookies more set, bake for the full 15 minutes.

Nutrition

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DISCLAIMERS:

Gluten Free Lactation Cookies

Crispy on the outside and soft and chewy in the middle, these Gluten Free Chocolate Chip Cookies are the real deal. They’re also easy to put together, using just 1-bowl and no fancy equipment. Made without any refined sugar, and using nutrient-dense baking flours, this cookie is not only delicious, but one you can feel good about eating.

gluten free chocolate chip cookies broken apartGluten Free Chocolate Chip Cookies

These cookies just may be the best chocolate chip cookies we’ve ever had. How do we know that? Because these gluten-free cookies taste better than the traditional flour cookies. We dare you to bake them to see for yourself. They’re crispy on the outside soft in the middle and hit all the right flavors. They’re made with a mix of almond flour and tapioca for the perfect texture and contain no refined sugars.

But what’s more is that we really simplified the steps needed to make this cookie by using just 1 bowl and a sturdy spoon to mix the dough all together. Which means you can have fresh, hot chocolate chip cookies on your table quickly. So what are you waiting for?

vegan gluten free chocolate chip cookie dough in a bowl

Ingredients for Gluten Free Chocolate Chip Cookies

Dairy-free and Vegan Substitutions

Hands down, we prefer this chocolate chip cookie recipe made as is, without substitutions. However, we wanted to offer substitutions to make this dairy-free, vegan and paleo, if possible. So we tested and tested to get it to work out.

We were able to swap out the butter for equal parts coconut oil. Make sure the coconut oil is softened very well (though not melted).

The egg can be replaced with a flax egg. To make the flax egg, mix together 1 tablespoon of ground flax seed with 2 tablespoons of water, and let it sit for about 5-10 minutes before using.

Please note: If you are making either of the substitutions (or both) you have to chill the dough for at least 2 hours (or up to 3 days) before baking.

gf chocolate chip cookie dough balls

Tips for Making Gluten Free Chocolate Chip Cookies

  1. Make sure your butter is fully softened. This recipe requires the butter (or coconut oil) to be room temperature because it is mixed in with the dough as is, as opposed to creaming it or melting it. Room temperature butter will easily be mixed into this almond flour dough, with no chunks of butter remaining.
  2. Use a sturdy spoon and a bit of muscle. We use a bit of an unusual method of making this dough: all the ingredients are simply mixed together in a bowl until the dough has come together. It’s easiest to achieve smooth dough if you use a sturdy spoon, such as metal or wooden, and really mix up the dough well. At some point while you are making the dough you are going to feel like it won’t ever come together–but keep mixing: it will.
  3. Chill the dough, if you have time. We tested this chocolate chip cookie dough baked right after mixing and baking after a chill in the refrigerator. Truth be told, we preferred the chilled cookies, because the dough has chance to rest and the flavors play better together when this happens. However, this recipe works too, when baking right after being made.
  4. Scoop, roll and flatten. To get the prettiest and most even cookies, use a cookie scoop that measures out about 2 tablespoons of dough (the scoop is a number #30), roll out the portioned dough to make a smooth surface, and then lightly flatten the cookies. This helps the cookie have an even surface, as well as spread a bit more than if you just placed a cookie dough ball on the baking sheet.
  5. Add additional chocolate chips before baking. Stick some extra chocolate chips / chunks directly on top of the cookie dough. This makes for a pretty presentation and melty chocolate right on top of the cookie.

Easy gluten free chocolate chip cookie recipeStoring Gluten Free Chocolate Chip Cookies

As with any chocolate chip cookie recipe, these are best eaten on the day they are made. On day 1, the edges are nice and crispy and the middle is soft. The cookies can be stored in a bag or container at room temperature for up to 3 days, but they soften as time goes on.

Freezing Cookie Dough

The cookie dough can be rolled into balls and frozen for up to 3 months. To freeze, place the portioned cookie dough balls on a baking sheet and freeze until solid. Then, transfer cookie dough balls to a freezer bag for longer storage.

When ready to bake, follow the baking instructions but add an extra minute or two to the cooking time.

gluten free chocolate chip cookies on a plate

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5.0 rating
1 reviews

Gluten Free Chocolate Chip Cookies

Buttery and crispy on the outside and soft and chewy in the middle, these Gluten Free Chocolate Chip Cookies are the real deal. They're also so easy to put together, using 1 bowl and no fancy equipment. Made without any refined sugar, and using nutrient dense baking flours, this is a cookie you can feel good about eating.


Yields 15
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Recipe Type: Dessert
Cuisine Gluten-free
Difficulty: Easy
Author: Lexi's Clean Kitchen
Scale This Recipe

Ingredients

Directions

  1. Preheat the oven to 350ºF and line 2 baking sheets with parchment parchment paper.
  2. Add almond flour, tapioca flour, coconut sugar, baking soda, and salt to a bowl. Whisk together until combined.
  3. Add in the egg, honey, vanilla and softened butter. Using a heavy spoon, mix the dough all together until fully combined with no visible butter streaks remaining. Mix in the chocolate chips.
  4. Roll dough into balls (about 2 tablespoons in size, or a #30 scoop), if desired stick additional chocolate chips in the top of the dough, and place on baking sheet about 2 inches apart. Lightly flatten the tops of the dough balls.
  5. Bake for 10 minutes (for soft, slightly undercooked cookies) or 12 minutes (for fully cooked cookies).
  6. Let cookies cool slightly before picking up as they are delicate when hot.

Recipe Notes

  1. For dairy-free, vegan and paleo, substitute the butter for softened / room temperature coconut oil, and the egg for a flax egg (to make whisk together 1 tablespoon ground flax seed with 2 tablespoons water and let sit for 5-10 minutes before using). The dough must be chilled for at least 2 hours before baking. See the post for information on how to successfully make these swaps.
  2. This dough could also be made in an electric stand mixer, following the same process as mixing it by hand.
  3. If you find the dough difficult to work with, place in the refrigerator for 15-20 minutes before rolling cookie dough balls.
  4. Let cookies cool before picking up, as they are quite delicate when hot.

Nutrition

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Gluten Free Chocolate Chip Cookies

These Chocolate Chip Paleo Zucchini Muffins are fluffy, moist, and packed with good-for-you ingredients. Made with a combination of almond flour and coconut flour, this gluten-free muffin recipe is made with unrefined sweeteners, zucchini, dark chocolate and is the perfect grab-and-go breakfast!

Gluten free zucchini muffins with chocolate chips broken openChocolate Chip Paleo Zucchini Muffins

This Paleo Zucchini Muffin recipe is an OG Lexi’s Clean Kitchen and still a goodie all these years later! This recipe was originally published in celebration of LCK turning 1 back in 2014. We’re republishing today because this recipe has stood the test of time and is worth the photo facelift it got to reshare today!

These gluten free muffins made with a blend of almond flour and coconut flour have the perfect texture! They are the best way to use up zucchini and your picky eaters will never know there are some veggies inside the muffin! Grab one when you are running out the door, or for a guilt-free mid-day snack. They freeze well, too!

Chocolate paleo zucchini muffins in a tinIngredients for these Gluten Free Zucchini Muffins:

bowl of batter of almond flour zucchini muffinsIs Almond Flour Healthy?

I love using almond flour as the base for my muffin recipes because they make the best gluten-free muffins without needing to add a lot of other fussy ingredients. Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that makes you feel fuller, longer.

How to Measure Almond Flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

Gluten free zucchini chocolate chip muffinsLooking for other recipes to use up zucchini? Check out these others:

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[yumprint-recipe id=’162′]

Chocolate Chip Zucchini Muffins

Chai Cookie Bars Vanilla Bean Glaze (gluten-free & paleo-friends) | Lexi's Clean Kitchen

These Chai Chocolate Chip Cookie Bars with Vanilla Bean Glaze are deliciously gooey, chocolatey, and perfectly spiced. Drizzled with easy vanilla bean glaze for an added yummy bonus! If you love chai spices as much as we do, these cookie bars are a must-make! These bars take 30 minutes or less to make, and are totally gluten-free and grain-free. Made in partnership with Nuts.com!

Chai Cookie Bars Vanilla Bean Glaze | Lexi's Clean Kitchen

Is there anything better than warm ooey-gooey chocolate chip cookies in bar form with a hint of chai spice and drizzled with vanilla bean glaze? These are seriously my favorite!

Chai Cookie Bars Vanilla Bean Glaze | Lexi's Clean Kitchen

I am so excited to bring you today’s recipe in partnership with my friends at Nuts.com. Their spices are incredibly fresh and tasty, and combined together makes these chai-spiced bars my absolute FAVORITE. You get nice size, re-sealable bags which are perfect for stocking your pantry and assuring that you don’t run out! Plus their vanilla bean (used in the glaze) is a great value!

Chai Cookie Bars Vanilla Bean Glaze | Lexi's Clean Kitchen

Chai Cookie Bars Vanilla Bean Glaze | Lexi's Clean KitchenGluten-free, paleo-friendly, and grain-free, but nobody will know the difference! Substitute the butter for coconut oil or palm shortening to make this dairy-free as well.

Chai Cookie Bars Vanilla Bean Glaze | Lexi's Clean Kitchen

Chai Cookie Bars Vanilla Bean Glaze | Lexi's Clean Kitchen

5.0 rating
1 reviews

Chai Cookie Bars with Vanilla Bean Glaze



Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes



Author: Lexi
Scale This Recipe

Ingredients

    Dry Ingredients

    Wet Ingredients

    Cookie Add-Ins

    Optional Topping

    Vanilla Glaze

    • 1/4 cup powdered sugar
    • 1 tablespoon almond milk, or nut-milk of choice
    • 1/2 vanilla bean, sliced in half and seeds scraped out

    Directions

    1. Preheat oven to 350°F and line an 8x8 baking dish with parchment paper.
    2. In a medium mixing bowl, combine dry ingredients.
    3. In a separate mixing bowl, combine the wet ingredients.
    4. Add the wet ingredient to the dry and mix until well combined.
    5. Fold in the chocolate chunks and chai spices.
    6. Pour the batter into the baking dish lined with parchment paper.
    7. Sprinkle with maple sugar and cinnamon if using and bake for 10-15 minutes (see note).
    8. While cookie bars bake, whisk together glaze ingredients in a small mixing bowl.
    9. Let cool completely before cutting. Drizzle with vanilla bean glaze and devour!

    Recipe Notes

    I like to cook these for 10 minutes as I like them slightly undercooked. Set your timer for 10 minutes, then add time as desired.


    Nutrition

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    This post is sponsored by Nuts.com. All opinions are always 100% my own!

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