20 Delicious Lactation Cookies Recipes for Nursing Moms

Pregnancy, postpartum, and parenting it can be a whirlwind of emotions, sleepless nights, and endless love. As a nursing mom, you deserve a treat that nourishes both body and soul. That’s where lactation cookies come in delicious, comforting, and (most importantly) effective at supporting your milk supply. Get ready to indulge in our top 20 Lactation Cookie Recipes!

Oatmeal Chocolate Chip Lactation Cookies

Sometimes I feel like I’m constantly juggling multiple roles – food blogger, wife, mom, friend. But no matter what’s on my plate (literally!), baking has always been a constant source of comfort and joy for me. Today, I’m excited to share with you one of my favorite recipes that combines two things: oats and chocolate chips. It’s also lactation-friendly, making it perfect for nursing moms like myself who need an extra boost of nourishment.

Ingredients

• 1 cup rolled oats (I love using steel-cut oats for their nutty flavor)
• 1/2 cup unsalted butter, softened (yes, you read that right – softened, not melted!)
• 1/2 cup white granulated sugar
• 1/4 cup brown sugar
• 2 large eggs (farm-fresh, of course!)
• 2 teaspoons vanilla extract (I prefer a high-quality Madagascar bourbon vanilla)
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt (I like using kosher salt for its slightly sweet flavor)
• 2 cups semisweet chocolate chips

Instructions

1. Mix together the oats, flour, baking soda, and salt in a large bowl.
2. In a separate bowl, cream together the butter and sugars until light and fluffy – I like to use my stand mixer for this step!
3. Add the eggs one at a time, beating well after each addition. You’ll know it’s done when the mixture is smooth and creamy.
4. Stir in the vanilla extract (tip: always use high-quality vanilla for the best flavor).
5. Mix the wet ingredients into the dry ingredients until just combined – be careful not to overmix!
6. Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie.
7. Bake in a preheated oven at 375F for exactly 12 minutes (no more, no less!). You’ll know they’re done when the edges are lightly golden brown.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The result is a chewy, indulgent cookie that’s perfect for satisfying your sweet tooth. I love serving them warm with a glass of cold milk or a cup of coffee – the combination is absolute perfection!

Peanut Butter Banana Lactation Cookies

Relying on my mom’s legendary baked goods during nursing sessions with my firstborn was a lifesaver. Those chewy chocolate chip cookies became my go-to comfort food as I navigated those sleep-deprived days and nights. When I discovered lactation-friendly ingredients, I knew I had to recreate that same magic in the form of Peanut Butter Banana Lactation Cookies.

Ingredients

• 1 cup rolled oats
• 1/2 cup peanut butter (creamy or crunchy, whichever you prefer)
• 1 ripe banana, mashed
• 1 large egg
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup lactation cookies-friendly chocolate chips (I use Loving Earth’s Organic Chocolate Chips)

Instructions

1. Mix the oats, peanut butter, and mashed banana in a large bowl until well combined. I like to think that this step is where the magic begins as you’re creating something nourishing for both yourself and your little one.
2. Add the egg, honey, vanilla extract, and salt to the bowl. Stir until smooth. Tip: Make sure to use room temperature ingredients for a better texture.
3. Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie. I find that using a small cookie scoop makes this process so much easier and more fun!
4. Bake in a preheated oven at 375F (190C) for 12-14 minutes or until the edges are lightly golden brown. Keep an eye on them you don’t want to overcook these babies!
5. REMOVE FROM OVEN AND LET COOL FOR 5 MINUTES ON THE BAKING SHEET before transferring the cookies to a wire rack to cool completely.

When I take my first bite of one of these Peanut Butter Banana Lactation Cookies, the peanut butter and banana flavors transport me back to those early mom days. The texture is soft and chewy on the inside, with just the right amount of crunch from the oats. And the lactation-friendly ingredients give me peace of mind knowing that I’m nourishing myself while enjoying a delicious treat.

Almond Butter and Flaxseed Lactation Cookies

You know those days when you’re a busy mom trying to balance everything, and baking something delicious for the family just feels like an impossible task? Well, today I’m sharing my secret recipe for a lactation cookie that’s not only nourishing but also ridiculously tasty. As a breastfeeding mom myself, I’ve experimented with many recipes to find the perfect combination of ingredients that satisfy both my taste buds and my baby’s needs.

Ingredients

• 1 cup almond butter (creamy)
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups whole wheat flour
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• Salt, to taste
• Optional: chocolate chips or nuts for added flavor and texture

Instructions

1. In a medium-sized bowl, whisk together the almond butter, sugar, egg, and vanilla extract until smooth. Set aside.
2. In a large bowl, whisk together the flour, ground flaxseed, baking soda, and salt.
3. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix.
4. If using chocolate chips or nuts, fold them into the dough at this stage.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flaxseed to absorb excess moisture.
6. When you’re ready to bake, preheat your oven to 375F (190C). Line a baking sheet with parchment paper.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake for 12-14 minutes or until the edges are lightly golden brown. Keep an eye on them to avoid overcooking!

As I mentioned earlier, one of my favorite tips when baking lactation cookies is to use room temperature ingredients. This ensures that everything mixes together smoothly and evenly. Another tip: don’t be afraid to add a pinch of salt it really brings out the flavors in these cookies! And if you’re feeling adventurous, try adding some chopped nuts or seeds for extra texture.

These Almond Butter and Flaxseed Lactation Cookies have quickly become my go-to snack. The almond butter provides sustained energy, while the flaxseed supports lactation and digestion. Plus, they’re just plain delicious perfect for munching on the go! I like to serve them with a glass of cold milk or as a post-workout treat.

Double Chocolate Lactation Cookies

Mornings after a late night with the kids can be chaotic. But on those especially crazy days, I’ve learned to rely on one trusty companion: my Double Chocolate Lactation Cookies. Soft-baked and indulgent, these babies are not only a hit with the fam but also provide me with an extra boost of comfort during those early morning hours.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened (at room temperature)
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup semi-sweet chocolate chips
• 1 cup rolled oats
• Lactation Cookies’ secret ingredient: 2 tbsp brewers yeast (available at most health food stores)

Instructions

1. Mix dry ingredients (flour, baking soda, salt) in a medium bowl; set aside.
2. In a large bowl, cream together butter and sugars until light and fluffy, about 2-3 minutes with an electric mixer. I like to get this step done while getting the kids’ breakfast ready multitasking is key!
3. Add eggs one at a time, beating well after each addition. Then, mix in vanilla extract.
4. In a separate bowl, whisk together cocoa powder and brewers yeast (yes, it’s a bit odd-looking, but trust me on this one). Add the dry ingredients to the chocolate mixture and stir until combined.
5. Stir in those delicious semi-sweet chocolate chips because everything is better with more chocolate!
6. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie. You’ll get around 12-15 cookies total.
7. Bake at 375F (190C) for exactly 10 minutes or until the edges are set and the centers still slightly soft.

These chewy babies are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 3 days. I love serving them with a glass of cold milk it’s a match made in heaven! The lactation cookies have the perfect balance of fudgy and crispy, and that hint of brewers yeast gives them an earthy undertone. It’s a taste sensation that’ll keep you coming back for more.

Coconut and Brewer’s Yeast Lactation Cookies

Gearing up for a morning routine that fuels my energy and supports my little one’s growth, I stumbled upon an intriguing combination of ingredients coconut, brewer’s yeast, and oats. As a nursing mom, I’m always on the lookout for lactation-friendly treats that not only satisfy our taste buds but also provide essential nutrients.

Ingredients

• 2 cups rolled oats
• 1 cup unsweetened shredded coconut
• 1/2 cup brewer’s yeast
• 1/4 cup honey
• 1/4 cup coconut oil, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: chocolate chips or dried cranberries for added flavor

Instructions

1. In a medium bowl, whisk together oats, unsweetened shredded coconut, brewer’s yeast, and salt. Set aside.
2. In a large bowl, cream together honey and softened coconut oil until well combined.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually mix in the dry ingredients (oats mixture) until a dough forms.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the dough to firm up.
6. Preheat your oven to 375F (190C). Line a baking sheet with parchment paper or a silicone mat.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-14 minutes or until lightly golden around the edges.

These lactation cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days. For an added treat, consider sandwiching a slice of banana or a dollop of peanut butter between two warm cookies it’s a game-changer!

Pumpkin Spice Lactation Cookies

Starting my day with a warm cup of coffee and the aroma of freshly baked cookies is one of my favorite routines. It’s even more special now that I’m a mom to two little ones who are always asking for homemade treats.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 cups rolled oats
• 1 cup chopped walnuts (optional)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pumpkin puree (about 1/2 cup)
• Lactation blend powder (about 2 tbsp)
• Vanilla extract

Instructions

1. Mix together flour, baking soda, and salt in a medium bowl. Set aside.
2. In a large bowl, cream together butter and sugars until light and fluffy, about 2-3 minutes.
3. Beat in eggs one at a time, followed by vanilla extract. Note: I always make sure to use room temperature eggs for better mixing results.
4. Add the flour mixture to the wet ingredients and mix until just combined. Be careful not to overmix!
5. Mix in oats, walnuts (if using), cinnamon, nutmeg, ginger, pumpkin puree, lactation blend powder, and a pinch of salt.
6. Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie. Bake at 375F for 10-12 minutes or until the edges are lightly golden brown.
7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: If you’re using a convection oven, reduce the temperature by 25F (from 375F) to prevent overcooking.

The texture of these cookies is perfect crunchy edges and chewy centers. I love serving them with a glass of cold milk or a warm cup of coffee. My little ones adore helping me mix the dough and decorating the cooled cookies with cream cheese frosting and sprinkles!

Apple Cinnamon Lactation Cookies

Slipping into the morning routine of a new mom can be overwhelming. Between feeding, burping, and soothing little ones, it’s hard to prioritize even the most essential tasks like eating. I know firsthand how challenging breastfeeding can be, especially when those initial days feel like an endless cycle of feedings and diaper changes. So, I’ve created a recipe that not only satisfies my sweet tooth but also provides some much-needed support for nursing mamas: Apple Cinnamon Lactation Cookies.

Ingredients

• 2 cups all-purpose flour (at room temperature)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened to 76F (24C)
• cup granulated sugar
• cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups diced apples (Granny Smith or your preferred variety)
• 1 teaspoon ground cinnamon
• 1 tablespoon lactation support powder (or additional oat fiber for non-nursing cookies)
• Chopped walnuts or pecans, optional

Instructions

1. Mix the flour, baking soda, and salt in a medium bowl. Set aside.
2. In a large mixing bowl, cream the butter and sugars until light and fluffy, approximately 2-3 minutes at medium speed with an electric mixer.
3. Add the eggs one at a time, making sure each is fully incorporated before adding the next. Be careful not to overmix, as this can result in tough cookies.
4. Stir in the vanilla extract, ensuring it’s evenly distributed throughout the mixture.
5. Gently fold in the flour mixture until just combined be gentle, as overmixing will lead to dense cookies.
6. Add the diced apples and cinnamon; mix until they’re evenly dispersed. Don’t worry if some apple chunks remain intact for added texture.
7. Stir in the lactation support powder or additional oat fiber according to your needs.
8. Using a cookie scoop, drop rounded balls of dough onto a parchment-lined baking sheet about 2 inches apart. Bake at 375F (190C) for 12-14 minutes, or until the edges are lightly golden brown and the centers are set.
9. If desired, sprinkle chopped nuts over the cookies immediately after they come out of the oven. This adds an extra crunch that complements the apple cinnamon flavor beautifully.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The texture is everything in these cookies: slightly crispy edges, chewy centers, and a hint of spice from the cinnamon. They’re perfect with a warm glass of milk or as an after-workout snack. For an added twist, try serving them alongside a bowl of fresh fruit or whipped cream for a delightful dessert.

Maple Walnut Lactation Cookies

My kitchen has been a whirlwind of activity lately, what with back-to-school season in full swing and my friends who are new moms dropping by for lactation cookie emergencies. I’ve been experimenting with new recipes to help them boost their milk supply, and today I’m excited to share one that’s become a fast favorite: these delicious Maple Walnut Lactation Cookies.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened (F: 76-78)
• 3/4 cup white granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 tbsp maple syrup
• 1 cup chopped walnuts (about 3 oz)
• 1 cup rolled oats
• 2 tbsp lactation cookies boost (galactagogues, like fenugreek or blessed thistle)

Instructions

1. Mix the flour, baking soda, and salt in a medium bowl; set aside.
2. In a large bowl, cream together the butter and sugars until light and fluffy (about 2 minutes).
3. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add the flour mixture to the wet ingredients, mixing until just combined (be careful not to overmix). Stir in maple syrup and lactation cookies boost.
5. Gently fold in the chopped walnuts and oats.
6. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie. Bake at F: 375 for 10-12 minutes or until lightly golden brown around the edges.
7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

I love these cookies because they’re not only delicious, but also packed with ingredients that support milk production. The oats and lactation cookie boost (which can be adjusted according to individual needs) help increase prolactin levels, while the walnuts provide essential fatty acids for hormone regulation.

Carrot Cake Lactation Cookies

Enjoying a warm summer morning with a cup of coffee and scrolling through my social media feeds, I stumbled upon a post from a fellow mama who was raving about lactation cookies. As a busy blogger mom myself, I’ve been trying to perfect my own recipe for these magical treats that help with milk supply while being deliciously indulgent. Today, I’m excited to share with you my Carrot Cake Lactation Cookies recipe that’s sure to satisfy your cravings and support your breastfeeding journey.

Ingredients

• 1 cups all-purpose flour (9 oz)
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened (2 sticks)
• 3/4 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 cups rolled oats
• 1 cup chopped walnuts (optional)
• 1 cup dried cranberries (optional)
• 1 tsp vanilla extract
• 1/4 cup lactation cookies mix or oat flour
• Shredded carrot, for garnish (about 1 cup)

Instructions

1. Mix the softened butter and sugars in a large bowl until light and fluffy, about 2-3 minutes. I like to use a stand mixer with the paddle attachment for this step.
2. In a separate bowl, whisk together the flour, baking soda, and salt. Set aside for now.
3. Add the eggs one at a time, beating well after each addition. Be patient it’s essential to get those eggs incorporated evenly.
4. With the mixer on low speed, gradually add the dry ingredients (flour mixture) to the wet ingredients and mix until just combined. Do not overmix!
5. Stir in the oats, walnuts (if using), cranberries (if using), and lactation cookies mix or oat flour.
6. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie. You should end up with around 12-15 cookies.
7. Bake in a preheated oven at 375F (190C) for 10-12 minutes or until the edges are lightly golden brown.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. I like to garnish with shredded carrot it adds a lovely touch!

When you take your first bite of these Carrot Cake Lactation Cookies, be prepared for a delightful explosion of flavors! The combination of carrot cake spices, sweet brown sugar, and crunchy oats is absolutely divine. These cookies are perfect for snacking on-the-go or sharing with fellow breastfeeding mamas at your next playdate.

Blueberry Almond Lactation Cookies

Most mornings, I find myself scrounging for snacks to fuel my pre-breakfast workout routine. But with a little one at home, it’s not just about me anymore – I’m on the lookout for recipes that cater to both mine and her needs. These Blueberry Almond Lactation Cookies have been a game-changer for us; they’re packed with nutritious ingredients, easy to make, and perfect for munching on-the-go.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup rolled oats
• 1/2 cup almond butter (creamy)
• 1/2 cup coconut sugar
• 1/4 cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped fresh blueberries
• 1 tablespoon flaxseed meal (optional)
• Pinch of salt

Instructions

1. Mix together the flour, oats, baking soda, and salt in a large bowl. Set aside.
2. In another bowl, cream together the almond butter and coconut sugar until smooth.
3. Add the honey, eggs, and vanilla extract to the almond butter mixture; mix until well combined.
4. Stir in the chopped blueberries and flaxseed meal (if using).
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. It might seem sticky at first, but don’t worry – that’s what we’re going for!
6. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
7. Bake in a preheated oven at 375F (190C) for exactly 10 minutes. Keep an eye on them – they should be lightly golden around the edges when done.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These lactation cookies have become a staple in our household. I love that they’re not only delicious but also nutritious, packed with wholesome ingredients like oats, almond butter, and flaxseed meal. When I’m feeling stressed or overwhelmed (and let’s be real – it happens often with a toddler at home), there’s something about biting into one of these chewy cookies that just hits the spot. Plus, they’re perfect for snack time or even as a post-workout treat!

Gingerbread Lactation Cookies

Early morning baking sessions are my happy place, and today I’m excited to share with you one of my most beloved creations – a recipe that’s not only delicious but also packed with nutrition. These Gingerbread Lactation Cookies are a game-changer for nursing moms like me who need an extra boost of energy and milk supply. With the perfect blend of warming spices, sweet molasses, and creamy oats, these cookies will become your new obsession!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup unsalted butter, at room temperature (F)
• 3/4 cup white granulated sugar
• 1/2 cup packed dark brown sugar
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 cups rolled oats
• 1 cup chopped crystallized ginger
• 1 cup milk powder (optional)

Instructions

1. Mix the flour, baking soda, cinnamon, ginger, and cloves in a medium bowl. Set aside.
2. In a large bowl, cream the butter and sugars until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
3. Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
4. In a separate bowl, whisk together the oats, crystallized ginger, and milk powder (if using). Add this mixture to the wet ingredients and stir until combined.
5. Gradually mix in the dry ingredients until a dough forms. Wrap it in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
6. Preheat your oven to 375F (190C). Line a baking sheet with parchment paper or a silicone mat.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-14 minutes or until the edges are lightly golden brown.

Tips: Always use room temperature ingredients for better texture and flavor. If you’re short on time, use a stand mixer to cream the butter and sugars in just 1 minute! To ensure even baking, rotate the baking sheet halfway through the cooking time.

These cookies are soft-baked, chewy, and utterly delicious – perfect with a glass of cold milk or a warm cup of coffee. You can also store them in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Enjoy!

Lemon Poppy Seed Lactation Cookies

Wondering how to satisfy your sweet tooth while breastfeeding? I was in the same boat a few months ago when my little one started growing at an alarming rate. I needed a snack that would keep me going throughout the day, but also be gentle on my milk supply. After some trial and error, I stumbled upon these amazing Lemon Poppy Seed Lactation Cookies that have become a staple in our household.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tbsp freshly squeezed lemon juice
• 1 tsp vanilla extract
• 2 tbsp poppy seeds
• Lactation cookies blend (optional)

Instructions

1. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
2. Cream butter and sugar: In a large bowl, use an electric mixer to cream together softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
3. Add egg and lemon juice: Beat in the large egg and freshly squeezed lemon juice until well combined.
4. Add vanilla extract and poppy seeds: Mix in the teaspoon of vanilla extract and 2 tablespoons of poppy seeds. I love adding a bit more texture to my cookies, but feel free to reduce or omit if you’re not a fan.
5. Combine wet and dry ingredients: Gradually mix in the dry ingredients until just combined, being careful not to overmix.
6. Add lactation blend (optional): If using lactation cookies blend, stir it in at this point. I like to use about 1-2 tablespoons depending on my milk supply needs.
7. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. This will help the flavors meld together and make the cookies easier to shape.
8. Scoop and bake: Preheat your oven to 375F (190C) and line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-15 minutes or until lightly golden brown.

When done correctly, these cookies should be soft on the inside and slightly crispy on the outside. The lemon flavor is bright and citrusy, while the poppy seeds add a delightful crunch. I love serving them warm with a glass of cold milk or as a snack on-the-go. My little one loves helping me bake (and taste test!) these cookies it’s become our special bonding time in the kitchen.

Chocolate Mint Lactation Cookies

Zipping through my kitchen on a lazy Sunday morning, I stumbled upon the perfect recipe to satisfy my sweet tooth and support nursing moms. As a food blogger, I’m always on the lookout for recipes that combine delicious flavors with practicality. Today’s treat is inspired by the classic combination of chocolate and mint, but with an added twist.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 cups semi-sweet chocolate chips
• 1 tsp peppermint extract
• 1 cup chopped fresh mint leaves

Instructions

1. Mix the flour, baking soda, and salt in a medium bowl; set aside. This is where I like to prep all my dry ingredients before starting the wet mix it helps keep things organized.
2. In a large bowl, cream together the butter and sugars until light and fluffy. Be patient here; it’s essential to get this right for the perfect texture. About 5-7 minutes with an electric mixer should do the trick!
3. Add the eggs one at a time, beating well after each addition. Don’t overbeat you’ll end up with tough cookies.
4. Melt the chocolate chips in a double boiler or in 30-second increments in the microwave, stirring between each interval until smooth. I like to use this method for melted chocolate as it helps maintain its flavor and texture.
5. Stir in the peppermint extract and chopped fresh mint leaves. For an extra burst of minty goodness, consider adding a few drops of peppermint essential oil to the dough just be sure to adjust the amount according to your taste preferences.
6. Gradually mix in the dry ingredients until just combined, being careful not to overmix. Think of this step like folding in whipped cream you want to maintain that delicate balance.
7. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie for even spreading. If you’re using a cookie scoop, make sure it’s at room temperature before scooping it’ll help the dough release smoothly.
8. Bake in a preheated oven at 375F (190C) for 10-12 minutes or until edges are set and centers are slightly soft. Keep an eye on them after 9 minutes to avoid overcooking, as they can quickly go from perfect to burnt.
9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is where patience truly pays off resist the temptation to devour them warm!

The finished Chocolate Mint Lactation Cookies are chewy, indulgent, and packed with nutrients, making them an ideal treat for nursing moms or anyone looking for a delicious way to boost their milk supply. I love serving these alongside a glass of cold milk or as a sweet surprise in my kids’ lunchboxes.

Raspberry Dark Chocolate Lactation Cookies

Some of you may know that I’m a nursing mom, and as such, I’ve been experimenting with lactation-friendly baked goods in my kitchen. Today, I’m excited to share one of my favorite creations – these indulgent Raspberry Dark Chocolate Lactation Cookies. Not only do they satisfy my sweet tooth, but the galactagogues (lactogenic compounds) present in oats and brewer’s yeast help support my milk supply.

Ingredients

• 1 cup rolled oats
• 1/2 cup dark brown sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3 tablespoons brewer’s yeast
• 1 cup semisweet dark chocolate chips (at least 60% cocoa)
• 1 cup fresh raspberries, chopped
• 2 cups all-purpose flour

Instructions

1. Mix the oats, brown sugar, and salt in a large bowl. I like to use my stand mixer with the paddle attachment for this step.
2. Add the softened butter and mix until the mixture resembles coarse crumbs. Make sure to scrape down the sides of the bowl as you go to avoid any lumps.
3. In a separate bowl, whisk together the egg, vanilla extract, and brewer’s yeast. This helps distribute the yeast evenly throughout the dough.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix at this stage.
5. Stir in the dark chocolate chips and chopped raspberries. I love adding fresh raspberries for their sweetness and texture contrast.
6. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
7. Bake at 375F (190C) for 12-14 minutes or until the edges are lightly golden. Keep an eye on them after 10 minutes to avoid overcooking.
8. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The resulting cookies are chewy, with a delightful balance of sweet and tart flavors. I love enjoying one (or two) alongside a glass of cold milk – the ultimate comfort food combo! When serving, consider pairing these lactation cookies with a scoop of vanilla ice cream or whipped cream for an added indulgence.

Sunflower Seed and Honey Lactation Cookies

Understanding the cravings of new mothers is a vital part of being an aunt and food blogger. Lactation cookies have been a staple in our family for years, and I’m excited to share my latest creation – Sunflower Seed and Honey Lactation Cookies.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup rolled oats
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened (at room temperature)
• 2 large eggs
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon honey
• 1 cup sunflower seeds
• 2 cups chopped dark chocolate chips (at least 60% cocoa)
• 1 teaspoon vanilla extract
• 3 ounces brewers yeast (do not omit, it’s crucial for lactation benefits)

Instructions

1. In a medium bowl, whisk together flour, oats, baking soda, and salt. Set aside.
2. In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy (about 2-3 minutes). Add eggs one at a time, beating well after each addition.
3. Stir in honey, sunflower seeds, dark chocolate chips, and vanilla extract. I like to let the mixture sit for about 5 minutes to allow the flavors to meld.
4. Add the dry ingredients (flour mixture) to the wet ingredients and mix until just combined – don’t overmix! A tip here: use a rubber spatula to scrape down the sides of the bowl, ensuring all ingredients are incorporated evenly.
5. Sprinkle brewers yeast over the dough and fold it in using a stand mixer with a paddle attachment or a wooden spoon. Be gentle when folding to avoid developing the gluten in the dough.
6. Use a cookie scoop or tablespoon to drop rounded balls of dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie (they will spread). I like to make these cookies on the larger side, as they’re meant for snacking and not just for lactation benefits.
7. Bake at 375F (190C) for exactly 12-13 minutes or until the edges are lightly golden brown. Keep an eye on them – they can go from perfectly baked to burnt quickly!

When cooled, these cookies will be slightly chewy in the center and crispy around the edges. I love serving them with a glass of cold milk or a cup of herbal tea for a soothing treat after a long day.

Matcha Green Tea Lactation Cookies

Awakening to the sweet aroma of freshly baked cookies is one of life’s greatest pleasures. As a food blogger and new mom, I’ve been on a quest to find healthy yet delicious treats that cater to my little one’s needs. Today, I’m excited to share with you a recipe that combines two of my favorite things: matcha green tea and lactation cookies.

Ingredients

• 2 cups all-purpose flour
• 1 cup rolled oats
• 1/2 cup unsalted butter, softened (75F)
• 1/2 cup white granulated sugar
• 1/4 cup honey
• 2 large eggs
• 2 teaspoons matcha green tea powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup lactation cookie mix (I used a store-bought brand)

Instructions

1. Mix the flour, oats, and matcha green tea powder in a large bowl.
2. In a separate bowl, cream together the softened butter and sugars until light and fluffy (about 2-3 minutes).
3. Add the eggs one at a time to the wet ingredients, beating well after each addition. Then, stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be sure to scrape down the sides of the bowl!
5. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie (I like to use a #12 cookie scoop).
6. Bake at 375F for exactly 10-12 minutes or until the edges are lightly golden brown. Rotate the baking sheet halfway through baking.
7. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These Matcha Green Tea Lactation Cookies are chewy, slightly green tea-infused goodness. I love serving them warm with a cold glass of almond milk or enjoying them as a snack on-the-go. The best part? They’re packed with ingredients that support lactation and nursing mothers like myself.

Chai Spiced Lactation Cookies

Savoring the sweet aroma of freshly baked cookies is one of my favorite comforts, especially during these warmer months. I’ve been experimenting with new flavors and ingredients to create unique recipes that cater to specific needs or cravings! Today, I’m excited to share a special treat that’s perfect for nursing mothers: Chai Spiced Lactation Cookies.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened (F: 72)
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp black pepper
• 1 cup rolled oats
• 1 cup chopped walnuts (optional)
• Lactation boosters: 1 tbsp flaxseed meal, 1 tbsp oat fiber

Instructions

1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, cream the butter and sugars until light and fluffy (5-7 minutes). I like to use my stand mixer for this step it saves me time and elbow grease!
3. Beat in eggs one at a time, followed by vanilla extract.
4. Whisk in the dry ingredients (flour mixture) until just combined. Be gentle overmixing can lead to tough cookies!
5. In a separate bowl, mix together the chai spices: cinnamon, ginger, cardamom, and black pepper. Add this blend to the wet ingredients and stir until well combined.
6. Stir in oats, walnuts (if using), flaxseed meal, and oat fiber. These add-ins provide an extra nutritional boost for new moms!
7. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie. I like to use a cookie scoop for uniform sizes.
8. Bake at 375F (F: 190) for 12-14 minutes or until edges are lightly golden brown. Keep an eye on them oven temperatures can vary!
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These Chai Spiced Lactation Cookies are perfect for snacking, especially when paired with a warm cup of tea or coffee. The combination of oats, nuts, and flaxseed meal provides sustained energy and nutrition for new mothers, while the chai spices add a unique twist on traditional cookie flavors. Try them with a glass of milk or enjoy as a sweet treat on their own!

Cherry Vanilla Lactation Cookies

Absorbing the sweet aroma of freshly baked cookies is one of life’s greatest pleasures. I’ve been experimenting with different recipes for my nursing friends who need a boost during those sleep-deprived months. Today, I’m excited to share a recipe that has become a game-changer: a soft-baked cookie infused with cherry and vanilla flavors that are sure to tantalize your taste buds.

Ingredients

• 1 cup unsalted butter, softened (72F)
• cup granulated sugar
• cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup dried cherries, chopped (about 120g)
• 1 cup rolled oats
• 1 teaspoon salt
• 1 tablespoon lactation support powder (optional)

Instructions

1. Mix the softened butter and sugars in a large bowl until light and fluffy, about 2 minutes.
2. Add eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to avoid any lumps.
3. Combine vanilla extract, flour, baking soda, and salt in a separate bowl. Whisk until the dry ingredients are evenly incorporated.
4. Gradually add the dry mixture to the wet ingredients, mixing until just combined (avoid overmixing).
5. Gently fold in chopped cherries and rolled oats using a rubber spatula.
6. Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie. If you’re using lactation support powder, sprinkle it evenly over the cookies at this stage.
7. Bake in a preheated oven at 375F (190C) for 12-14 minutes or until edges are lightly golden brown.

These Cherry Vanilla Lactation Cookies have quickly become my go-to treat for nursing friends. I love that they’re soft-baked, chewy, and bursting with sweet cherry flavor. The best part? They’re perfect for a quick snack on-the-go or as a special indulgence during those late-night feedings.

Pistachio Rose Lactation Cookies

Recently, I’ve been getting a lot of requests for lactation cookie recipes that not only support nursing mothers but also offer unique flavor combinations. As I was experimenting with various ingredients, I stumbled upon the idea of incorporating pistachio and rose into one delicious recipe.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened to 75F (24C)
• 3/4 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup pistachio meal
• 1 cup dried rose petals, finely chopped
• 1 cup rolled oats
• 1/2 cup chocolate chips (at least 60% cocoa)
• 1/4 tsp ground cardamom
• Lactation blend powder (1 scoop), optional

Instructions

1. Mix the flour, baking soda, and salt in a medium bowl. Set aside.
2. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy (approximately 2 minutes).
3. Add the eggs one at a time, beating well after each addition. Then, beat in the vanilla extract.
4. In a separate bowl, whisk together the pistachio meal and rose petals. Add this mixture to the wet ingredients and mix until well combined.
5. Gradually add the flour mixture to the wet ingredients, mixing until just combined (be careful not to overmix).
6. Stir in the oats, chocolate chips, cardamom, and lactation blend powder (if using).
7. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each cookie.
8. Bake at 375F (190C) for 12-14 minutes or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The texture of these cookies is perfect chewy in the center and crispy at the edges. The pistachio rose combination offers an exotic flavor that’s both soothing and delicious. If you’re looking for a unique dessert or snack to support nursing, this recipe fits the bill. Try serving them with a glass of cold milk or as a sweet treat after a long day.

Sweet Potato and Pecan Lactation Cookies

Usually when I’m searching for a new recipe to try with my little one, it’s because she’s going through a phase of eating everything in sight – including the occasional handful of cookie dough. But lately, we’ve been on a mission to nourish her growing body with wholesome ingredients that are just as delicious as they are nutritious. Enter these Sweet Potato and Pecan Lactation Cookies – a game-changer for new moms (and anyone looking for a tasty treat, honestly!) who need a little extra support.

Ingredients

• 2 large sweet potatoes, cooked through and mashed
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 tablespoons lactation tea (or 2 tablespoons brewers yeast)

Instructions

1. Mix the mashed sweet potatoes and brown sugar in a medium-sized bowl until well combined.
2. In a separate bowl, whisk together the oats, baking soda, salt, and vanilla extract. Set aside.
3. Add the softened butter to the bowl with the sweet potato mixture and mix until smooth.
4. Gradually add in the dry ingredients (oat mixture) and stir until just combined – being careful not to overmix!
5. Stir in the chopped pecans, egg, lactation tea or brewer’s yeast, and a pinch of salt. Don’t worry if it looks a bit crumbly at this point – we’re about to fix that.
6. Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet, leaving about an inch of space between each cookie.
7. Bake in a preheated oven at 375F (190C) for exactly 12-13 minutes or until the edges are lightly golden brown. Keep an eye on them – we don’t want overcooked cookies!
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

I love how these cookies hold their shape, even with all that extra moisture from the sweet potatoes. And let’s talk about flavor – it’s like a warm hug in every bite! I like to serve them alongside a cold glass of milk (or lactation tea, wink-wink) for a mid-morning pick-me-up or afternoon snack. They’re perfect for packing in lunches too – just be sure to store them in an airtight container.

Summary

Summing up our delicious collection of 20 lactation cookie recipes, we’re excited to share that these tasty treats not only provide a boost for nursing moms but also bring joy to those who love them. We invite you to try out these mouthwatering recipes and don’t forget to leave your favorite picks in the comments! Share this article with fellow mamas on Pinterest!