LACTATION COOKIES

Lactation Cookies

These healthy Lactation Cookies are so simple to throw together and new moms love them!  Filled with wonderful natural ingredients and they taste amazing, too!  They’re whole grain, all-natural, gluten-free, and vegan. Made without refined sugar, oil, or butter, these cookies are thick and chewy, and filled with flavor.  Even non-nursing moms love these for quick and lasting energy. 

Sophia

Lactation Cookies

PERFECT GIFT FOR NEW MOMS...

It's always wonderful to bring a few homemade meals to new moms, just a few favorites to have in the fridge or freezer to make those first few days and weeks a little bit easier.  One of the things that my sweet girls have always loved are these homemade Lactation Cookies.  A pretty basket filled with homemade cookies, filled with all of their personal favorites, is something that they really love. 

These are so very simple and easy to make!  Whether new mom is nursing or not, these cookies provide quick and lasting energy.  Not only delicious, but they work!

And these delicious Lactation Cookies are great for a breakfast on the go, an afternoon snack, or even dessert - they're great all day, every day!

CUSTOMIZE WITH YOUR FAVORITE INGREDIENTS...

• Breakfast Cookies:  Because toddlers and everyone else seems to love these cookies too, you can leave out the brewer’s yeast and milk and call them “Breakfast Cookies” – a great way to start the day with a quick and easy, on-the-go breakfast! 
• Oatmeal:  For best results, use whole oats (old-fashioned oats) for this recipe.  Quick oats or instant oatmeal will not give you the same chewy texture and will result in a dryer cookie.
• Nut Butter:  Pick your favorite - Peanut Butter, Almond Butter, Cashew Butter or Sunflower Seed Butter
• Fruit Butter:  Apple Butter, Pumpkin Butter or Unsweetened Applesauce are wonderful choices! 
• Cookie Add-Ins:  These cookies are easily customizable to your favorite cookie add-ins.  For the perfect consistency and to hold their shape, keep add-ins to no more than 1-1/2 cups total. 
• Dried Fruit:  Raisins, Craisins or chopped Dates are all wonderful.  I recommend dried fruit, rather than dehydrated or freeze-dried fruit for this recipe.  Dried apples, strawberries and apricots are also tasty options. 
• Nuts & Seeds:  Pepitas (pumpkin seeds), sesame seeds, sunflower seeds, honey-roasted nuts, peanuts, pecans, or sunflower seeds all add nice crunch. 
• Dark Chocolate Chips:  Probably my most-requested add-in! 
• Double Batch: The recipe can easily be doubled to make a bigger batch.
• Gluten Free: Use certified GF oats for gluten free cookies.
• Vegan:  Use pure maple syrup (NOT pancake syrup) rather than honey to keep these cookies vegan.

BLESSINGS & BEST REASONS FOR LACTATION COOKIES...

Jackson

Lucas

Aiden

LACTATION COOKIES

These healthy Lactation Cookies are so simple to throw together and new moms love them!  Filled with wonderful natural ingredients and they taste amazing, too!  They’re whole grain, all-natural, gluten-free, and vegan. Made without refined sugar, oil, or butter, these cookies are thick and chewy, and filled with flavor.  Even non-nursing moms love these for quick and lasting energy.  
​

Lactation Cookies

INGREDIENTS:
2 cups (160g) old-fashioned whole oats
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (250g) peanut butter, almond butter, cashew butter or sunflower seed butter
1/4 cup (60ml) pure maple syrup (NOT pancake syrup) or honey 
1/3 cup (60g) natural unsweetened apple sauce or apple butter
1 large ripe banana, mashed (about 1/2 cup)
1/3 cup (75g) raisins or chopped dates
1/3 cup (75g) dried cranberries or dried cherries
1/3 cup dark chocolate chips
1/3 cup (70g) pepitas (pumpkin seeds)
1/4 cup (28g) ground flax
3 Tablespoons brewers yeast
2 Tablespoons milk
 
HOW I MAKE THESE: 

1. Preheat oven to 325°F. Line 2 large baking sheets with parchment paper or silicone baking mats; set aside.
2. In the bowl of a stand mixer, combine all of the ingredients (or use a hand mixer).
3. Mix until all of the ingredients are combined. The dough will be thick and heavy.
4. Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough onto prepared cookie sheet.
5. Use the back of a spoon or your fingers to slightly flatten out into a cookie shape. (These cookies will not spread in the oven.)
6. Bake for 15-18 minutes or until the edges are slightly brown. Because of different ingredients you may use and different ovens, use your eyes – when the edges are lightly browned, they’re done!
7. Remove from oven and cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
8. Wrap cookies individually and store at room temperature for up to 5 days, in the refrigerator for up to 10 days, or freeze for up to 3 months.

YIELD:  Makes 12 cookies.
​
RECIPE NOTES: 

• Breakfast Cookies:  Because toddlers and everyone else seems to love these cookies too, you can leave out the brewer’s yeast and milk and call them “Breakfast Cookies” – a great way to start the day with a quick and easy, on-the-go breakfast! 
• What kind of Oats?  For best results, use whole oats (old-fashioned oats) for this recipe.  Quick oats or instant oatmeal will not give you the same chewy texture and will result in a dryer cookie.
• Apple Butter: I love using apple butter in these breakfast cookies, but 1/3 cup of unsweetened applesauce works in its place.
• Recipe Add-Ins:  These cookies are easily customizable to your favorite cookie add-ins.  For the perfect consistency and to hold their shape, keep add-ins to no more than 1-1/2 cups total.  Dried fruit, nuts, seeds or dark chocolate chips – mix and match your favorites! I recommend dried fruit, rather than dehydrated fruit for this recipe.
• Double Batch: The recipe can easily be doubled to make a bigger batch.
• Gluten Free: Use certified GF oats for gluten free cookies.
• Vegan:  Use pure maple syrup (NOT pancake syrup) rather than honey to keep these cookies vegan.
• Freezing Instructions:  I wrap each of these cookies individually before freezing.  Cookies can be frozen up to 3 months. Thaw on the counter or in the refrigerator.  Enjoy these cookies chilled, or bring to room temperature, or warm in the microwave for a few seconds before eating.

Originally published September 2019, revised & reposted January 2021.
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