Healthy Gluten Free Lactation Cookies
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Supporting milk supply while still enjoying something sweet was very important to me during my breastfeeding journey, and these healthy gluten free lactation cookies did the trick. I use oats, flaxseed, and brewer’s yeast for cookies with a classic soft center and crispy edge. Best of all, I have these ready in just 20 minutes, leaving me plenty of time to focus on nursing.
Lactation cookie recipes have been shared among moms for years, but many versions lean heavily on refined sugar, processed ingredients, or gluten. I wanted something nourishing that still tasted like a real cookie, similar to the way I approached my lactation brownies recipe. A plant-based lifestyle can be challenging at times, so make sure you bake a batch of these cookies for your new vegan mamas.
When I started nursing my firstborn, I remember scanning the labels of snacks designed to promote milk production and being incredibly disappointed by the selection available to moms following a plant-based lifestyle. And with my hormones going crazy, it made sense that I cried in the aisle of the grocery store. Then I pulled myself together and decided to make my own lactation cookies. I took inspiration from my vegan gluten free oat meal raisin cookies, and the rest was history. I love putting together care packages for new moms with these lactation cookies, since nursing is such a sacred time for mother and child.
👩🏽🍳 Why I Love This Recipe
As a nutritionist and a mom who knows how frustrating nursing can be, these healthy gluten-free lactation cookies check every box for me. The oats provide fiber and steady energy, and flaxseed adds omega fatty acids. While the brewer’s yeast adds B vitamins, protein, and everything moms need for aiding their milk production, and maintaining steady energy levels. I also love that it tastes delicious, which is what breastfeeding moms need more than anything else.
The method is important to get these cookies to that perfect texture, but I made sure to keep it simple enough for anyone to make. I mix the flax egg first so it thickens properly, then blend part of the oats into flour while keeping some whole for added texture. Then I bake the cookies just until the edges turn golden, keeping the centers soft and comforting.
A friend of mine had the misfortune of dealing with a newborn and a toddler with a stomach bug. Her husband was beyond overwhelmed trying to keep everyone happy while also healing the toddler, who was only eating dry crackers at that time. One afternoon, he accidentally grabbed the container of lactation cookies and gave it to his toddler. In his sleep-deprived state, he did not even realize his mistake, but this proved to be more of a fortunate accident. The next day, the tummy issue was completely gone. It turns out brewer’s yeast is also great for gut health and can potentially relieve symptoms ranging from IBS to diarrhea. He still claims it was a father’s instinct and no accident. Ha! Keep a batch of these cookies around for the times you need a sweet treat with some serious perks.
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🥘 Ingredients
For these healthy gluten-free lactation cookies, I use a mix of pantry staples, plant-based baking essentials, and a key ingredient that helps with milk production. This is everything I need:
Rolled oats: I use part of these to make oat flour and keep the rest whole for a chewy texture and added fiber.
Ground flaxseed meal: I mix this with water to create flax eggs, which help bind the dough while adding healthy fats.
Coconut oil: Melted coconut oil adds moisture and a slight richness without needing dairy.
Coconut sugar: This is great instead of refined sugar and adds a mild caramel flavor.
Brewer’s yeast: I include debittered gluten free brewer’s yeast for its nutritional value and traditional role in supporting milk supply.
Vanilla extract: This rounds out the sweetness while also enhancing the overall flavor.
Sea salt: Just a pinch balances the sweetness and brings out the oat flavor.
Dark chocolate chips: I like folding these in for sweet, creamy pockets of richness. Dairy-free chocolate chips work really well, too.
🔪 How To Make
I make these healthy gluten free lactation cookies in a few simple steps, focusing on texture at each stage. This is how I make them:
Preheat and prepare oats: First, I preheat the oven to 350F and line a baking sheet with parchment. Then I blend part of the oats into a fine flour, letting the dust settle before opening the blender to avoid clumping.
Make flax mixture: In a separate bowl, I stir together flaxseed and water and let it sit until it thickens into a gel-like consistency.
Mix wet base: Then I add coconut oil, coconut sugar, and vanilla to the flax mixture, stirring until smooth and slightly glossy.
Add dry ingredients: Next, I mix in brewer’s yeast, baking soda, salt, and the oat flour, stirring until a soft dough forms. Then I fold in the remaining whole oats and chocolate chips.
Shape cookies: I scoop the dough onto the prepared baking sheet and press each portion down gently, since these cookies do not spread much on their own.
Bake and cool: I bake the cookies for 10-12 minutes until the edges are lightly golden and the centers slightly soft. Then I let them cool on the tray, giving them a chance to firm up without drying out.
💭 Expert Tips
My #1 Secret Tip for this healthy gluten free lactation cookie recipe is to always press the cookies down before baking. Since there is no gluten structure, the dough does not spread naturally, and shaping it beforehand ensures even baking and the ideal texture.
Other Tips To Keep In Mind:
- Leave space: I leave space between cookies to allow gentle spreading and proper air circulation.
- Bake one tray at a time: Bake these cookies on the middle rack one tray at a time for the best results. This allows for the best heat circulation. Two trays in at once can cause uneven browning, especially around the edges.
- Extra milk supply: I like to stir in a tablespoon of fennel seeds, chia seeds, or hemp hearts to the dough along with the oats. All three of these are galactagogues, meaning they support milk production, and add to what these cookies were intended for.
- Add extra nutrients: Folding in a small handful of chopped almonds or walnuts adds protein and healthy fats to every cookie. You will be nourishing your body and supporting lactation at the same time.
- Check labels: Many mainstream oat and brewer’s yeast brands are processed in facilities that also handle wheat, which means cross-contamination is very possible. I always look for the words certified gluten free on the packaging before buying.
📖 Variations
I love tailoring these healthy gluten free lactation cookies to suit whoever I am making them for. These have been 3 of my most delicious variations so far:
Nut butter mix: I add 1/4 cup almond butter or peanut butter to the wet ingredients for an added protein boost and a softer texture. Whenever I make this version, I like consulting my nut butter buying guide so that I am using the best ingredients for mom and baby.
Seed blend boost: For extra crunch and nutrition, I stir in 2 tablespoons of pumpkin seeds and 2 tablespoons of sunflower seeds. I love eating this version with a small spread of my pumpkin seed butter.
Coconut addition: I mix in 1/3 cup unsweetened shredded coconut, which pairs really well with the oats. This version always goes down really well with my sweet-toothed friends.
🍽 Serving Suggestions
If you are really trying to get your milk production up, I recommend eating these cookies with other food and ingredients known to help with lactation. I recommend my lentil quinoa salad for the protein and grains, with a side of a bright green kale smoothie. Greens are your new best friend during this time, and this smoothie is one of the easiest ways to consume them.
When I was nursing, I liked eating these cookies with other delicious items that gave me energy, and some much-needed comfort. My husband would prepare a little snack plate for me with a few cookies, some peanut butter date balls, and a healthy banana berry smoothie. And when I needed to wind down for the evening, I opted for a relaxing glass of lavender milk tea with my cookies.
🧊 Storing And ♨️ Reheating
Refrigeration: I store the cookies in an airtight container in the fridge for up to 2 weeks.
Freezing: I place cooled cookies in a freezer-safe container with parchment between layers and freeze for up to 3 months.
Reheating: I warm the cookies in the oven for a few minutes or let them sit at room temperature until soft again.
❓Recipe FAQs
Why did my cookie dough turn out crumbly and hard to shape?
This is known to happen with this recipe and usually comes down to the flax egg. Ground flaxseed mixed with water needs a full 5-10 minutes to gel properly before anything else is added to the bowl. When I rush this step, the mixture does not bind the way it should, and the dough ends up dry and is difficult to work with. I also make sure my coconut oil is melted but cooled before it goes in, because if it is too warm, it can interfere with how the flax egg sets.
Which type of oats works best for this recipe?
I prefer using old-fashioned rolled oats for this recipe as they give a perfect mix of structure and chew. Quick create a much softer texture, which could work if that is your preference, but steel-cut oats will not work for these cookies as they do not soften enough during baking, and can create a gritty texture when made into a flour.
Why did my cookies spread out very flat during baking?
When this happens, it usually means the coconut oil was too warm when mixed in, or the dough was not chilled for long enough. If my kitchen is warm, I refrigerate the scooped dough on the baking sheet for 15-20 minutes before baking. It is also very important that you measure the oat flour correctly, as too little flour could also be the reason for spreading.
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🎥 Watch How to Make It
Gluten Free Lactation Cookies
Supporting milk supply while still enjoying something sweet was very important to me during my breastfeeding journey, and these healthy gluten free lactation cookies did the trick. I use oats, flaxseed, and brewer’s yeast for cookies with a classic soft center and crispy edge. Best of all, I have these ready in just 20 minutes, leaving me plenty of time to focus on nursing.
Servings: 24 cookies
Calories: 104kcal
Ingredients
- 1½ cups gluten free rolled oats, ground into a flour or gluten free oat flour
- 1 cup gluten free rolled oats remain whole
- 4 tbsp ground flaxseed
- 10 tbsp water or ⅝ cup of water
- 6 tbsp coconut oil melted and cooled
- ¾ cup coconut sugar
- ¼ cup debittered brewer’s yeast gluten free certified
- 1 tsp vanilla
- ½ tsp baking soda
- ¼ tsp sea salt
- ¼ cup dark chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silpat.
- Pour 1.5 cups of oats into a blender, and process them into a fine flour. (Don’t take the blender lid off right away– set the blender aside while the flour settles.)
- In a large bowl combine the ground flax seeds with the water, and stir well to mix. Let sit for 5-10 minutes.
- Add in the coconut oil, coconut sugar, debittered brewer’s yeast, vanilla, baking soda, and salt, and stir again until well combined.
- Gradually stir in the oat flour until a dough is formed, then fold in the 1 cup of oats and dark chocolate chips.
- Drop the dough by heaping tablespoons onto the lined baking sheet, then use your fingers or a back of the spoon to flatten the cookies.
- Bake at 350F for 10-12 minutes, until the cookies are lightly golden around the edges.
- At 10 minutes your cookies will be crisp around the edges but nice and soft in the center (they’ll become more crispy the longer you bake them). Let the cookies cool before serving.
Notes
- My #1 Secret Tip for this healthy gluten free lactation cookie recipe is to always press the cookies down before baking. Since there is no gluten structure, the dough does not spread naturally, and shaping it beforehand ensures even baking and the ideal texture.
- Leave space: I leave space between cookies to allow gentle spreading and proper air circulation.
- Bake one tray at a time: Bake these cookies on the middle rack one tray at a time for the best results. This allows for the best heat circulation. Two trays in at once can cause uneven browning, especially around the edges.
- Extra milk supply: I like to stir in a tablespoon of fennel seeds, chia seeds, or hemp hearts to the dough along with the oats. All three of these are galactagogues, meaning they support milk production, and add to what these cookies were intended for.
- Add extra nutrients: Folding in a small handful of chopped almonds or walnuts adds protein and healthy fats to every cookie. You will be nourishing your body and supporting lactation at the same time.
- Check labels: Many mainstream oat and brewers’ yeast brands are processed in facilities that also handle wheat, which means cross-contamination is very possible. I always look for the words certified gluten free on the packaging before buying.
Nutrition
Serving: 1cookie | Calories: 104kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 0.02mg | Sodium: 66mg | Potassium: 118mg | Fiber: 2g | Sugar: 4g
Wish I had this recipe when I had little babies but glad I can still enjoy them with my new gluten-free diet! Delish!
Thanks Beth! And yes these totally are great as just a regular healthy dessert too! 🙂
This recipe is awesome! We made them for some of our family members that were expecting and they thought they were awesome and were so grateful.
Aw I’m so glad to hear that Ned!
They look so good and perfect for new Moms!
Thanks so much Mindy!