The Best Damn Lactation Cookies You’ll Ever Eat

Now, I am the first person to admit that cooking is not my forte. In fact the closest my celebrity has ever come to a celebrity chef is being the warm up comic for a pilot that Paula Dean was a guest on. And just for the record she IS as sweet in person as she is on TV and she loves butter just as much as you think she does- I don’t care how much she’s changed her diet post diabetes.

But that’s neither here nor there. This blog entry is dedicated to the “Milk Mommies”,  the ladies who like myself are doing their darndest to keep the milk flowing for their little nursing ones.

I applaud all of you who are part of this club. Breast feeding is SO not the easy task that one might think it is nor does it come as second nature or as naturally as it seems it should. It’s hard work made harder when the baby you so wish to nourish doesn’t have an abundant milk supply. Some women’s boobs runneth over. Others of us must use supplements like Fenugreek, Blessed Thistle, Goat’s Rue, etc…but the tastiest thing I’ve come across thus far is Lactation Cookies- that I swear on my cracked nipples work.

There are several recipes out there, I’ve take a bit from here and there, but this is my own recipe that has made some of the best batches of cookies me and CJ, my non-lactating husband have ever had. Oh, and these cookies were a hit at “Baby Breastfeeding Bootcamp” so I can vouch for them.

Here is goes…


  • 3 cups of steel cut/ old fashioned oatmeal
  • 2 cups of all-purpose flour
  • 1 and 1/2 cups of brown sugar
  • 1 cup of  chocolate chips (I prefer the milk chocolate morsels)
  • 1 cup of butter (I prefer salted)
  • 4 table spoons of water
  • 2-4 tablespoons of Brewers Yeast (be generous)
  • 2 tablespoons of Flaxseed Meal (I’ve used plain and the milled Flaxseed from Trader Joe’s with blueberries)
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking soda (yes like Arm & Hammers)

IMPORTANT! Do not substitute the brewers yeast… that’s the ingredient which makes them work.


Preparation time is around 15-20  minutes.
Preheat the oven to 350F.

1) Mix together 2 tablespoons of flaxseed meal and water, set aside for 3-5 minutes.
2) Cream (beat well) butter and brown sugar. Add eggs one at a time, mix well.
3) Stir flaxseed mixture and add with vanilla to the butter mix. Beat until blended.
4) Sift together dry ingredients, except oats and chips.
5) Add to butter mixture. Stir in oats then chips.
6) Scoop or drop onto baking sheet. The dough is a little crumbly, it might be easier if you use a scoop- I just use a spoon- no need to get too  fancy.

Bake for 8-12 minutes, depending on size of cookies. Makes approximately 6 dozen cookies.

*Again, I can only vouch for myself, but this definitely increased my milk supply and it was a delicious treat that was easy to make. A HUGE plus when you’re crazy busy with a newborn.

**Where to Get Brewers Yeast
You can get brewers yeast from health food stores, or in the health food isles of supermarkets. It’s a bit cheaper to buy brewers yeast from supermarkets than from health food stores.

As Paula Deen and I would say, HAPPY NURSING Y’ALL!!!

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  • How many eggs do you use?

  • I just made these and they are so good. I did two eggs as a guess and it worked. The dough wasnt crumbly at all. More like normal cookie dough.

  • Wow, some of the comments on here are so rude…This is a great recipe. My first time making lactation cookies, so I was concerned about them being too crunchy or bitter, but they were delicious.

    It should absolutely be baking soda. I researched it because of all the negative comments, and the brown sugar provides the “acid” that will interact with the baking soda. I did however reduce the baking soda to .5 tsp based on Sally’s baking addiction recommendation.

    I also used all coconut oil instead of butter. Increased the vanilla to 1 T because YUM. I used Enjoy life chocolate chips to keep the cookies dairy free. Half whole wheat flour/half all purpose. And I used a medium cookie scoop (1.5T) and I got 50 cookies out of it. Perfect!

    Thanks so much!

  • I did the recipe to the T but did 3 tbs of Brewers yeast, 2 large eggs, added a good amount of raisins as well as chocolate chips and made large cookies. I suggest you put all dry ingredients in one bowl and all wet in the other and add to dry bow as you are mixing, another suggestion use a mixer, it’s thick and you will need to mix for awhile. The mix may smell bad and you really don’t want to eat it before you bake it but once you do bake it the Brewers yeast is barely noticeable. I actually enjoyed my cookie and I’ll see if it works in the next couple days. I would suggest to all my friends and family ☺️

  • Yes, there should be 2 room temperature eggs in the recipe.

  • For those wondering on how many eggs. I used 2 eggs with this recipe and it turned out great. My scoops for each cookie was the size of a bouncy ball and it made at least 3 dozen cookies. ENJOY

  • These cookies taste amazing and the recipe was perfect. I followed the recipe exact and added butterscotch chips. The cookies turned out perfect!

  • These cookies are delicious – I used 3 large eggs and a half cup of butter (instead of 2 eggs and 1 cup butter) they are moist and taste amazing – it made about 36 good size cookies …. However haven’t noticed any increase in my supply at all eating 2-3 cookies a day.

  • There are no eggs listed in the list of ingredients

  • So I have roughly a month left before I am due and I have not been leaking like I did with my last two. I made these cookies and have a few a day for the past week and now I’m leaking like a leaky faucet! So so happy about it! I’ll let you know how my supply is after I give birth. Also 2 eggs work perfectly!