vegan lactation cookies – The Baking Fairy

If you’re a nursing mama, you need to give these Vegan Lactation Cookies a try! Delicious, easy to bake, and they’re supposed to help increase your milk supply. These are also great as a gift to a new mom!

Hello my dear reader friends! I am here today to share a recipe that I have been making on repeat for the last few weeks – Vegan Lactation Cookies! You may know I gave birth to my precious baby girl in July, and for now, I am exclusively breastfeeding. That is a lot of milk that my body needs to produce! These lactation cookies are easy to make, delicious, and (in theory) help boost my milk production. Sign me up!

What makes these “lactation” cookies?

Lactation cookies are thought to help increase milk production in nursing people by using homeopathic ingredients! These types of ingredients are called galactogogues, and there are many out there, some touted as more effective than others. I used 4 popular ingredients in this recipe to make them breastfeeding-friendly:

1. Brewer’s yeast – this is deactivated yeast that is left over after the production of beer, and contains a plethora of vitamins and minerals, specifically B vitamins. It also contains some protein! Many women claim an increase in their milk production after consuming it. This is the one “specialized” ingredient you’ll need to make these cookies! Some people find it bitter, so I recommend THIS TYPE from Kate’s Naturals which has been de-bittered and is specifically for baking. I’ve personally added it to smoothies and oatmeal and have not noticed any flavor. 
2. Coconut oil – it’s a great source of MCT (medium-chain triglycerides) which have shown to be beneficial to the immune system. By consuming these regularly, you increase the amount of MCT in your milk and pass the benefits on to baby! Fat is an essential nutrient for the development of the brain and nervous system in a breastfed baby. As little as 1 tablespoon a day can have a beneficial effect. 
3. Flaxseed – this little seed is also a great source of healthy fats, more specifically ALA (alpha-linoleic acid) which gets converted to the important Omega-3 in breastmilk production. It contains phytoestrogens which can increase milk supply!
4. Oats – the humble oat is a nutrient powerhouse and a great source of iron, which is especially important if you’re plant-based and don’t consume iron from animal sources! What really makes oats magical when it comes to milk production is the fact that they contain beta-glucan. This specific type of fiber is thought to raise prolactin levels, which is the hormone your body needs to produce milk.

Please remember that these lactation cookies are not meant to be used medicinally – they may or may not increase milk production. I personally have had good luck with them, but I don’t know if it’s just anecdotal or if it’s truly all due to the cookies! I do also drink a BodyArmor drink daily (coconut water based) which many moms have reported helped with their supply. I also take a supplement from Legendairy Milk. So, I do several things to help hypothetically protect my milk supply but many people don’t do any of these things and still produce more than enough for their baby. 🙂 The more important things to remember when breastfeeding are drinking LOTS of fluids, eating enough (especially nutrient-rich foods like fruits and veggies!), and feeding on demand. The more you feed/pump, the more your body should respond to the increased demand in milk and produce more!

How do I make these lactation cookies at home?

These cookies are so easy to make! You just need one large bowl, one small bowl, a whisk, and a spatula. No mixed needed 🙂

1. First, whip up your flax egg! In your small bowl, combine ground flaxseed with water and set aside so it can thicken. 
2. In your large bowl, whisk together the coconut oil, brown sugar, and white sugar until light and fluffy. Next, stir in your flax egg along with some vanilla extract and oat milk.
3. Now, let’s mix in the dry ingredients – flour, brewer’s yeast, baking powder, baking soda, and salt. Mix until your dough comes together. 
4. Finally, fold in your oats and chocolate chips! Scoop your dough out into individual cookies and bake til golden brown and delicious. Enjoy with a cold glass of oat milk!

FAQ’s

• I don’t like the taste of coconut oil – can I use something else?
  • Of course! So, there are actually two kinds of coconut oil – refined and unrefined. Unrefined coconut oil is the one that has the coconut flavor. On the other hand, refined coconut oil usually does not have a coconut flavor due to processing! I would recommend trying refined coconut oil in the recipe, but you can also substitute with an equal amount of vegan butter such as Miyoko’s or Flora.
• Can I omit the chocolate chips?
  • I am a chocolate fiend so I don’t know why anyone would skip out on the best part of these lactation cookies – the chocolate chips! But yes, of course you can skip them. You can add some cinnamon and other spices, or even substitute the chocolate chips for raisins or dried cranberries instead. 
• Can these lactation cookies be frozen?
  • Absolutely! I have an abysmal amount of freezer space so I have not personally tested it, but I know the cookie dough can be frozen. Scoop out your individual portions and flash freeze on a sheet pan, then transfer all your dough balls to a zip-top baggie for storage. When it’s time to bake, just add a few extra minutes to the cooking time! No need to thaw them out.
• Can these be made gluten-free?
  • I personally do not bake GF so this recipe has not been tested as such. I would think substituting the all-purpose flour with a GF cup-for-cup substitute should work, and be sure that your oats are gluten-free as well. Please let me know if you try it 🙂 
• Can my family eat these lactation cookies?
  • OF COURSE! That is, if you want them to! 😉 They’re so delicious that you may not want to share. But yes, the only special ingredient in these lactation cookies is the brewer’s yeast and it won’t do any harm. The other ingredients (coconut oil, flax, oats) are standard ingredients in baking. My husband personally enjoys these cookies, even though he always makes the joke that he is going to start lactating too. Spoiler alert – he can’t 😂

I hope that if you’re a nursing mama like me, you’ll give these delicious lactation cookies a try! And if you have a friend who recently had a baby – bake a batch for them! I promise you’ll become their new favorite person 🙂 I hope to be back soon with more recipes as I have really missed blogging. Happy baking, friends!

Looking for more tasty cookie recipes?

vegan lactation cookies

 

If you’re a nursing mama, you need to give these Vegan Lactation Cookies a try! Delicious, easy to bake, and they can help increase your milk supply. These are also great as a gift to a new mom.

Author: Valentina | The Baking Fairy

Recipe type: Cookies

Serves: 24 min

Ingredients

• 2 tablespoon ground flaxseed + 6 tablespoon water
• ½ cup coconut oil, at room temperature
• ¼ cup granulated white sugar
• ½ cup packed brown sugar
• ¼ cup plant milk (I use oat milk!)
• 1 tablespoon vanilla extract
• 1¼ cup all-purpose flour
• 1tsp baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1-3 tablespoon Brewer’s yeast (start low and work your way up!)
• 1 cup old-fashioned oats
• 1 cup vegan chocolate chips

Instructions

1. Preheat oven to 350F and line two baking sheets with parchment paper or silicone liners.
2. In a small bowl, combine the ground flaxseed and water to make your “flax egg” – set aside while you prepare the rest.
3. In a large bowl, whisk together your coconut oil, white sugar, and brown sugar until light and fluffy.
4. Whisk in the flax mixture, plant milk and vanilla extract and mix to combine.
5. Add the flour, baking powder, baking soda, salt, and brewer’s yeast to the mixture, and combine using a spatula. Mix until your dough comes together.
6. Finally, gently fold in the oats and chocolate chips until evenly combined.
7. Using a cookie scoop or spoon, portion out your cookie dough into individual cookies. I usually get around 24 cookies.
8. Bake cookies in preheated oven for 15-18 minutes, until golden brown and lightly puffed up.
9. Let cool slightly before enjoying! These can be stored at room temperature in a sealed container for several days.
10. If you’d like to freeze the cookies, freeze them after scooping out individual portions of cookie dough. When you’re ready to bake, add a few minutes to the cooking time. No need to thaw out beforehand!

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