Gluten free lactation cookies are about to be a little mound of delicious happiness to get you through those super sleepy days.
The other day I got a message from a reader asking if I had any good lactation cookies on the blog. YES! My mind jumped up from a sleepy morning to shout I HAVE THE BEST LACTATION COOKIE RECIPE.
Only, I didn’t shout it to anyone, I said it excitedly to myself, in my brain. I searched my house for my old recipe box.
If you are unfamiliar with a recipe box, you must be a youngin! A recipe box is a small box that you put little cards in. On each card there is a recipe that you create, found, has been handed down to you, or has been given to you by a friend.
I found my recipe box tucked away in a cabinet. Hello, old friend. I dug out the lactation cookie recipe. I LIVED on this recipe when I had little babies. And now, I’m blasting it onto the internet.
This recipe brought me lots of happiness
Listen, the time I spent breastfeeding my babies are some of the best, happiest times in my life. The snuggles, the sweet moments, the bond. I’m so happy breastfeeding was part of my early motherhood.
Having said that, breastfeeding – getting the hang of it, engorgement, pumping, mastitis, late night feedings – also brought about some difficult moments for me as well.
These lactation cookies were a fun little treat just for those moments when I was needing a little pick me up or some encouragement or just needed a smile.
As moms, we give so much of ourselves to others and for me these cookies were a little moment just for me… you know?
If you love cookies check out this roundup of 25+ Gluten Free Cookies or my roundup of all my favorite desserts in this post for 50+ Gluten Free Dessert Recipes!
Can I share with my non-lactating friends?
You don’t need to be lactating to eat these cookies. No, you won’t start lactating when you eat them. They’re safe for a whole family. If you have zero interest in the milk supply aspect and just want a chewy, hearty oatmeal cookie, you can leave out the Brewer’s yeast and just make some yummy oatmeal chocolate chip cookies!
How Do These Cookies Boost Milk Supply?
Three ingredients in here help support and boost milk supply: flax seed, oatmeal, and Brewer’s Yeast. I love that they’re totally appropriate as a breakfast cookie, but also feel super indulgent for a midnight snack.
Ingredients for Gluten Free Lactation Cookies
- ground flax meal
- unsalted butter or refined coconut oil
- coconut sugar
- Brewer’s yeast
- vanilla extract
- gluten free oats
- unsweetened shredded coconut
- ground cinnamon
- sea salt
- dark chocolate chips
How to Make Gluten Free Lactation Cookies
Make the Batter
Combine the water and flax seed meal in a small bowl and set aside for about 5 minutes. This will turn into a flax egg.
In a larger bowl, whisk together the butter (or coconut oil), vanilla, coconut sugar, and Brewer’s yeast. Add the flax egg and whisk everything together.
Add the oats, coconut, cinnamon, and salt. Fold everything together. Add in the chocolate chips.
Scoop & Bake
I used an ice cream scooper to scoop balls into my hands. Pack them in your hands super tight and place on a baking sheet lined with parchment paper.
Bake for 10 minutes.
Cool & Enjoy!
Allow the cookies to cool on the pan. Reshape the cookies with your hands (if needed) and store in the fridge. I find they really congeal after you pop them in the fridge for an hour or so!
Gluten Free Oatmeal Chocolate Chip Lactation Cookies
Gluten Free Lactation Cookies are perfect whether you’re a new mom or making some for a lactating friend! These Oatmeal Chocolate Chip Cookies are super simple and packed with wholesome ingredients!
- 1/4 cup water
- 2 tablespoons ground flax meal
- 1/2 cup refined coconut oil (unsalted butter also works)
- 1/2 cup coconut sugar
- 2 tablespoons Brewer’s yeast
- 2 teaspoon vanilla extract
- 2 cups gluten free oats
- 1 cup unsweetened shredded coconut
- 2 teaspoon ground cinnamon
- couple pinches of sea salt
- 1 cup dark chocolate chips
- Preheat oven to 350F.
- Combine the water and flax seed meal in a small bowl and set aside for about 5 minutes. This will turn into a flax egg.
- In a larger bowl, whisk together the coconut oil (unsalted butter works too), coconut sugar, Brewer’s yeast, and vanilla.
- Add the flax egg to the large bowl and whisk everything together.
- Add the oats, coconut, cinnamon, and salt.
- Fold everything together.
- Fold in the chocolate chips.
- Use an ice cream scooper to scoop balls into your hands.
- Pack them in your hands super tight and place on a baking sheet lined with parchment paper.
- Bake for 10 minutes.
- Allow the cookies to cool on the pan. They really set and come together on the pan so don’t try to remove them too soon.
- Once cool, reshape the cookies with your hands (if needed) and store in the fridge. I find they really congeal after you pop them in the fridge for an hour or so!
- Please note that not all brewer’s yeasts are gluten free. Check out this one that I use that is certified gluten free 🙂
- Serving Size: 1 cookie
- Calories: 315
- Sugar: 14.8g
- Sodium: 62mg
- Fat: 22.5g
- Saturated Fat: 15.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4.8g
- Protein: 4.5g
- Cholesterol: 20mg
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