Lactation Cookies (Gluten Free, Vegan)
These lactation cookies are chewy, gooey and chocolaty! They are insanely delicious and contain healthy nutrients that are known to boost milk supply. This recipe only takes under 30 minutes to make. These breastfeeding cookies are gluten free, dairy free, egg free and Vegan, making them suitable for any mother!
Disclaimer: I am not a doctor, obstetrician, or gynecologist. Please consult your doctor about questions related to breastfeeding, breast milk supply, and diet after baby is born.
Why You’ll Love This Recipe
- These lactation cookies are quick and easy.
- They taste like oatmeal chocolate chip cookies.
- You would never guess they have so many health benefits!
- They contain ingredients that are known to boost milk supply.
- If not breastfeeding, these cookies can still be enjoyed!
- This recipe is gluten free, dairy free, egg free, and Vegan.
- These Lactation Brownies are amazing too!
- Check out these Vegan Oatmeal Chocolate Chip Cookies which this recipe was based off of.
Ingredients & Substitutions
These are the main ingredients and substitutions. Scroll down to the recipe card for full ingredients list and instructions.
Coconut oil is a great healthy fat. In addition, it acts as a dairy free replacement for butter. Coconut is packed with lauric acid, which is an important ingredient in breast milk. If not dairy free or Vegan, feel free to use cold refrigerated butter in its place.
Both granulated sugar and brown sugar add sweetness. These cookies are not overly sweet.
Almond milk is another great ingredient for breastfeeding. This dairy free milk contains omega 3 fatty acids, which are great for women’s hormone health. Moreover, almonds contain high levels of linoleic acid. This is a main component of breast milk. If needed, any milk works in this recipe.
Vanilla extract adds some great classic cookie flavor.
Gluten free old fashioned rolled oats add a great chewy texture. In addition, oats contain fiber and iron, which are both key in milk supply. Use old fashioned rolled oats, not quick oats. Quick oats will yield tougher cookies.
Gluten free 1 to 1 flour and all purpose flour both work well.
Ground flaxseed is another great ingredients for breastfeeding moms. They contain phytoestrogens which aid in the production of breast milk. They also contain fatty acids.
Brewers yeast is a common supplement for breastfeeding. It contains tons of vitamins and minerals and has been known to elevate moods.
Baking soda is the leavening agent used to help make these cookies rise.
Add in a pinch of sea salt if desired.
Any type of chocolate chips work. I used a dairy free and Vegan dark chocolate variety.
What are Lactation Cookies?
Lactation cookies are cookies that contain healthy nutrients and vitamins to aid mothers in breast milk production. These cookies are easy to make and filled with healthy ingredients.
Although these cookies contain wholesome ingredients, they are shockingly delicious! You can absolutely feed these to anyone, both mothers and non mothers.
Taste & Texture
These gluten free lactation cookies taste like regular oatmeal chocolate chip cookies. There is a very subtle slightly hearty flavor from the flaxseed.
These cookies are soft, chewy and gooey. The edges are crispy while the middles are soft.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In a large mixing bowl or stand mixer, beat solid coconut oil with granulated sugar and brown sugar. Beat for 1 to 2 minutes or until no clumps of coconut oil remain.
Next, add in all remaining ingredients except chocolate chips. Stir until a thick dough forms. If too sticky, add in 1 extra tablespoon gluten free flour.
Fold in dark chocolate chips.
Use a cookie scoop or ice cream scoop to scoop balls of dough onto lined pan.
Bake for 9 to 10 minutes or until cookies look slightly golden around the edges and set in the middle.
Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack.
Expert Tips & Tricks
Use solid coconut oil, not softened. I keep mine at room temperature and it is solid but not softened or melted. If slightly softened at room temperature, refrigerate cookie dough for 30 minutes or so before baking.
Use old fashioned rolled oats instead of quick oats.
The cookie dough should not be sticky. If it is too sticky to touch, add 1 tablespoon more gluten free flour.
Use cookie scoop or ice cream scoop to scoop dough onto parchment lined pan. This yields evenly sized and evenly shaped cookies.
Bake cookies until the edges are golden and the middles are barely set. These “boobie cookies” are meant to be a little gooey!
Allow the dairy free lactation cookies to cool on pan for at least 10 minutes. Then, transfer to a cooling rack.
How to Serve & Store
These Vegan lactation cookies are great served with a tall glass of almond milk! They are delicious any time of day or night.
Store cookies in an airtight container for up to 3 days.
These cookies are insanely yummy while frozen too! Freeze for up to 2 months.
Frequently Asked Questions
Lactation cookies do work! Although every mother is different, lactation cookies are known to increase break milk supply.
Lactation cookies are cookies with ingredients and nutrients that aid mothers in increasing milk production.
Lactation cookies are available for purchase online. They can also be found in Target and Walmart.
These cookies can be consumed in the couple weeks prior to giving birth.
Yes, men can eat lactation cookies. Men will not start lactating. Anyone can eat them!
You May Also Like
If you make this lactation cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Lactation Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a large mixing bowl or stand mixer, beat solid coconut oil with granulated sugar and brown sugar. Beat for 1 to 2 minutes or until no clumps of coconut oil remain.
- Next, add in all remaining ingredients except chocolate chips. Stir until a thick dough forms.
- Fold in dark chocolate chips.
- Use a cookie scoop or ice cream scoop to scoop balls of dough onto lined pan.
- Bake for 9 to 10 minutes or until cookies look slightly golden around the edges.
- Finally, remove from oven. Allow cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack. They are gooey!
- Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut flavor.
- Any type of milk can be used.
- Old fashioned rolled oats provide a much better texture than quick oats.
- If not gluten free, all purpose flour can be used.
- Any type of chocolate chips can be used.
- These cookies are gooey! Feel free to bake them 1 or 2 more minutes for a crispier cookie.
- These cookies spread quite a bit while baking. For a thicker cookie, place dough in fridge for 30 minutes before baking. Or, add another 1 to 2 tablespoons of flour for a thicker dough.
- Store cookies in an airtight container at room temperature for up to 3 days.
- They freeze well!
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