Lactation Cookies

A lower-sugar cookie with oats, brewer's yeast and walnuts that may help increase milk supply.

Course Dessert

Cuisine American

Keyword cookie

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 163kcal

Author Emma Chapman

Ingredients

3 cups old-fashioned oats
⅓ cup brewer's yeast powder
¾ cup all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
¾ cup butter softened
½ cup granulated white sugar
½ cup brown sugar
2 eggs
⅓ cup milk
1 ½ teaspoons vanilla extract
1 cup dark chocolate chips
1 cup walnuts toasted

Instructions

In a medium size bowl, stir together the dry ingredients: oats, brewer’s yeast, flour, baking soda and salt.
In a larger bowl, cream together the softened butter and sugars.
Then stir in the eggs, milk, and vanilla extract until just combined.
Stir the dry ingredients into the wet until a dough forms.
Then stir in the walnuts and chocolate chips.
Spoon the cookie onto a prepared baking sheet covered with parchment paper or a baking mat. Bake at 350°F (177°C) for 8-10 minutes.

Notes

If you or your baby have a sensitivity to milk, you can easily substitute it for any milk alternative you like (oat, soy, etc.).

I also highly recommend toasting the walnuts but it’s optional.

You can also freeze the cookie dough into balls and bake these in small batches as needed. Or even give the frozen dough to friends who are expecting or just had a baby.

Nutrition