Go Back Email Link
+ servings
Print Recipe
4.65 from 31 ratings

Dairy Free Lactation Cookies

These are dairy free lactation cookies, made with coconut oil. Packed with oats, brewers yeast, flax seed and hemp seed that will increase your milk supply while breastfeeding. Or, just a delicious and healthy chocolate chip oatmeal cookie if you’re not nursing!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 177
Author: Natalie


  • 1-1/2 cups old fashioned rolled oats NOT quick cooking oats
  • 3/4 cup all purpose flour
  • 3 tablespoons brewers yeast
  • 1 tablespoon ground flaxseed
  • 1 tablespoon ground hemp seed
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup virgin coconut oil room temperature (not melted)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup dairy free semi-sweet chocolate chips I prefer Trader Joe's or Kirkland brands, both are dairy free


  • Preheat oven to 350 degrees with the oven rack in the upper and lower third. Line 2 baking sheets with parchment paper.
  • In a medium size bowl, combine the oats, flour, brewers yeast, flaxseed, hemp seed, baking soda, baking powder and salt. Stir to combine. Set aside.
  • Using your stand mixer (or in a large bowl with a hand mixer) beat the coconut oil, granulated sugar and brown sugar over medium high until light and fluffy, about 3 minutes. Add the egg and vanilla extract. Beat another minute until combined. Turn the speed down to low, and slowly add the dry ingredients. Beat until combined. Add the chocolate chips and beat briefly until just combined.
  • Chill the dough for at least 30 minutes, or up to 2 days.
  • Using a medium size cookie scoop (1.5 tablespoons), scoop the cookie dough onto the cookie sheets, 12 per sheet. Will make exactly 24 cookies.
  • Bake for 12-14 minutes, or until the cookies are just starting to turn golden on the edges. Remove from the oven and allow to cool on the sheet for 5 minutes before eating. Will keep in an airtight container for 1 week.


Freezer Tip: Scoop all 24 raw cookie dough balls onto 1 parchment lined baking sheet. Freeze on the baking sheet, about 1 hour. Put all the frozen raw dough balls in a freezer safe Ziploc bag. Bake frozen dough balls at 350 degrees for 13 minutes.
This way is great if you only want to bake a few cookies at a time, rather than all 24 at once!


Calories: 177 | Total Carbs: 16.3g | Protein: 2g | Fat: 11.6g | Fiber: 1.2g | Net Carbs: 15g