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