30-Minute Vegan Lactation Cookies with Oats
Sep 11, 2021 (Last updated Apr 21, 2026) by Hannah Sunderani
Today I am sharing a very popular recipe that I enjoying during my postpartum with both of my babies, and continued to enjoy while breastfeeding my boys past age 2.
These lactation cookies are wholesome and nourishing, using simple pantry ingredients that are said to help support milk supply, which is why I used these ingredients to create a cookie recipe! The cookies are made with oats, flaxseeds and brewer’s yeast. It’s an easy recipe to bake and batch-freeze so that you have them on hand whenever you need. (I reccomend meal prepping them for when baby comes so you can pull them out in a jiffy).
Both these cookies and my lactation brownies have been a perfect postpartum snack. These cookies also make for a great breakfast-to-go, and I loved snacking on them during those night feeds.
I will preface this post by saying that I am not a nutritionist, and so you might like to speak with your nutritionist to see if this recipe is a good fit for you. I found this recipe to be incredibly helpful and sustaining during my post partum, especially in the early days, which is why I want to share the recipe with you.
So, let me tell you exactly how to make these lactation cookies, so. you can enjoy them and all the benefits of increased milk supply!
This lactation cookies recipe is:
- vegan
- made with wholesome and simple ingredients, including those that have been researched and said to help women with milk supply
- easy to make
- perfect for batch-baking
- freezer-friendly
- SO tasty!
I know you’re going to love these lactation cookies as much as I do, and I’m sure you’ll reap all the benefits too.
The Ingredients:
While I have an interest in nutrition, I’m not a nutritionist I’ve included where I’ve gotten my information below and why I used these ingredients in my cookie recipe. My expertise lies in making amazing tasting recipes with simple wholesome ingredients, so that’s why I created this cookie recipe.
- Oats: According to Today’s Parent: oats have a higher concentration of dietary beta-glucan than any other food. Beta-glucan is a type of fiber that’s said to raise the levels of the breastfeeding hormone prolactin, and higher prolactin levels can have a positive effect on breast milk production. See this article about oats from Very Well Family for more about the nutritional benefits of oats and breastfeeding.
- Flaxseeds: According to The Bump, flaxseeds are among the best ways to increase milk supply thanks to their healthy fats content. I’ve used ground flaxseeds in this recipe, which is easy to digest and also helps to bind the cookies together without the use of eggs – keeping them vegan.
- Brewer’s Yeast: Of the ingredients in this cookie recipe, this is likely the most unfamiliar. Brewer’s yeast is typically sold in powdered form (or as a supplement), and its most often used to make beer and wine. I bought mine on Amazon. Brewer’s Yeast is said to be effective at increasing milk supply, and is often a main ingredient promoted in store-bought lactation cookies. This is because it’s packed with iron, protein and B vitamins, which increase milk production. Brewers yeast tends to have a bitter flavour, so I ordered the “reduced bitterness”version. It worked really well in this cookie recipe – they don’t taste bitter at all!
How to make lactation cookies
It’s really simple to make these lactation cookies, and anyone can do it! (Husbands, are you listening?)
Essentially we will start by combining all the dry ingredients into a small bowl. Cream together the vegan butter and sugar in a separate bowl with a hand mixer, and add the maple syrup and vanilla. Then, add the dry ingredients to the wet and stir everything to combine.
Finish by adding the vegan chocolate chips and coconut flakes.
Roll the dough into balls and place on a baking sheet. Bake in the oven at 350F/180C for 12 minutes, and you have yourself some lactation cookies that are deliciously chewy, sweet, and chocolatey!
Watch the how to video:
So, there we have it, a delicious lactation cookies recipe to help you with let down and boost milk supply! These cookies are easy to make, vegan, healthy and delicious! I know you’re going to love snacking on these, and I hope they work as well for you as they have for me.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And, let me know if you’d like me to share other tips I’ve used for helping with milk production! I’d love to share if it’s helpful!
And of course, if you make this recipe, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
30-Minute Vegan Lactation Cookies with Oats
Ingredients
- 1 1/2 cup old-fashioned rolled oats
- 3/4 cup all purpose flour
- 2 1/2 tbsp brewers yeast
- 1 1/2 tbsp ground flaxseeds
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1/2 cup vegan butter
- 3/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1/2 cup semi-sweet chocolate chips (vegan)
- 1/4 cup shredded coconut
Instructions
- Preheat oven to 350F/180C. Line two baking sheets with parchment paper. In a small mixing bowl, combing the oats, flour, brewers yeast, ground flaxseeds, baking powder, baking soda, cinnamon and sea salt. Mix to combine.
- In a large mixing bowl, cream together the vegan butter and coconut sugar with a hand mixer on medium speed, approx. 1 minute. Pour in the maple syrup and vanilla and mix again on medium speed to combine.
- Add the dry ingredients to the mixture, bit-by-bit, then mix to combine with a spatula. Add the chocolate chips and shredded coconut. Mix again.
- Roll the cookies into balls, about the size of a golf ball, and place on baking sheets. Press down with your fingers to slightly flatten. (If the dough is too sticky for rolling, pop in the fridge to chill-out for 10 to 20 minutes). Bake cookies for 10-12 minutes, or until golden on the bottom and lightly golden on top. Transfer to a cooling rack and let cool completely.
Watch The Video
Notes
Approvals
Nutrition
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Amazing cookies
Do they have to be refrigerated or can they be left in countertop in a container ?
You can leave on the countertop if you plan to eat within 3 days. Otherwise I’d keep in the fridge and they should last a week!
The best oatmeal cookie recipe! I’ve made them twice in a last 2 weeks! I’ve been working hard on my milk supply so these cookies definitely help! Making another batch tomorrow! I’ve been making them with dried cranberries instead of chocolate( just because I’m eating too many sweets already….guilty lol) and they taste just like the ones from my childhood!
They are quite bitter I think from the brewers yeast? I bought debittered brewers yeast, they taste good but the bitter flavour definitely still comes through quite a bit. Maybe it’s the specific brand of brewers yeast but I was definitely not expecting them to be as bitter as they are. Might use less next time, the cookie itself has good texture and flavour.
If I only have regular iodized table salt, how much would I add? Came out a little salty the first time I made them but were still delicious.
Hi Laura! I typically use sea salt in my recipes, so perhaps this is why it came out a little more salty for you. My recommendation would be to half the salt with the brand of slat that you’re using and then taste the batter. You can always sprinkle in more to taste. (Good news is that since the recipe is vegan there’s no harm in tasting the raw batter!) Hope you make this recipe again and thanks for your question!
Hi, what kind of maple syrup did you use? Will it have good flavor with normal table maple syrup like aunt jemima maple syrup, the real maple syrup is really expensive. And can I make this non vegan and use normal butter?
Hi Victoria, both of these substitutions will work well. Hope you enjoy the recipe!
How many cookies does your recipe make? Thank you ahead of time for your answer!
Hi Anna, the recipe makes 16 cookies which you can find in the recipe card under “servings” – hope that helps!
Hello! The cookies are really yummy. Just a question regarding the shelf life for these cookies….. hoe long can they be stored for without freezing?
Hi Raksha, they’ll last up to two weeks in the fridge. 🙂
Hello! I have a question regarding the storing. You mean the batter can be frozen up to 6 months or the cooked cookies themselves?
Hi Chhavyda! I mean the cooked cookies can be stored frozen for up to 6 months. 🙂 I have not tried freezing the raw batter so can’t say how it will bake, but I do know the (cooked) cookies freeze well. 🙂
Can you make the cookie dough in advance and refrigerate it prior to baking them? I assume yes but would like your advice!
Hi Kelsey! Yes you absolutely can do this! Enjoy the recipe!
These look great- do you have a suggestion to make these gluten free?
Hi Nyla! Although I haven’t tried it you could substitute the all purpose flour with 1:1 gluten-free flour. (Bob’s Red Mill is a great brand!). If you do try let me know how it goes!! 🙂
I can’t see the brewers yeast that you bought from Amazon. Would you please send a picture of it?
Hi Dimple! The brewers yeast that I used was from a brand called Everland. I’d recommend that you buy one that’s “debittered.” Following that recommendation, I don’t think the brand you choose will matter! 🙂
5 stars for taste! Waiting to see if they affect my milk supply 🙂
So glad you enjoyed the recipe Kim! Hope it helps with your supply! I’m 8 months in and it’s still going strong. 🙂
For the nutrition information – how many cookies per serving? I see there are 16 cookies in a batch, but how many cookies = the 184 cal, carbs, etc?
Hi Kirsten, the nutritional information is per 1 cookie. Thanks so much! Hannah
Is the coconut sugar interchangeable with normal sugar? And I can leave the coconut flakes out? Allergic to coconut
Hi Coleton! Brown sugar is a better substitute for coconut sugar. As for the coconut flakes, yes – feel free to omit. 🙂
How many can I have in one sitting? I see it makes 16. I made it this evening and I already at 1.5 cookies haha, and want more!!
So glad you’re enjoying the recipe Kim! There were some days where I had 2 or 3 a day! They’re so addictive haha.
If I’m making these just because they look yummy (not for lactation), can I leave out the Brewer’s yeast?
Hi Nicola! Thanks so much for asking. Yes, you can still make this recipe without the brewer’s yeast. Enjoy!
Delicious! Cookies!
I didn’t have all the ingredients at home so I had to use regular butter, the cookies looked perfect and tasted delicious. Husband approved hehe. I will be making them again this weekend with the original all vegan ingredients, I’ll make sure to update comment.
Thank you for sharing this recipe, I have a lot of friends that are first time mamas and I’m already loving making these cookies for them
I’m thrilled that you enjoyed these cookies Angelica!! Your mama friends are very lucky to have you baking these for them!
Hi! How many cookies per serving? I didn’t see it, and apologies if missed!
Hi Kimberly, the recipe makes 16 cookies. You can find that under “serves” in the recipe card. 🙂
Amazing. I absolutely love these cookies.
Haven’t tasted the cookies yet but the dough is super crumbly. The only thing I did different was use real butter instead of vegan butter so that shouldn’t be the issue.