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lactation cookie recipe
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5 from 1 vote

Kitchen Sink Lactation Cookies

Like real deal kitchen sink cookies, these Kitchen Sink Lactation Cookies are truly delicious, help boost milk supply, and they are super easy to make and make a ton. Easily made gluten-free with a 1:1 mix, they'll be a hit with all!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sweets
Keyword: Lactation Cookies
Method: Baking
Servings: 24
Author: Lexi


  • 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


  • 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.


  • 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.