Lactation cookies that are actually yummy

I bake and eat lactation cookies not because I have breast milk supply problems (except for that one time a few months ago when Juni went on a little strike, eep!), but because I don’t want to have breast milk supply problems.

And because I am quite partial to cookies.

Food as medicine, riiiight? And these work. I can attest to it, which is why I keep on baking them and eating them. I like the continued booster, my norks are so full and perky, tee hee!

Lactation cookies comprise ingredients traditionally prescribed for the synthesis of breast milk, namely: brewers yeast, oats and flax seed. Coconut oil used as the fat is great too.

I don’t actually put flax seed into my lactation cookie batter because I prefer not to expose ground flax to high temperature (spoils its delicate fats), rather I eat it in my porridge every morning.


Ingredients to make about 30-ish

  • 200g butter (or 100g butter:100g coconut oil or ALL coconut oil if you prefer)
  • 1 cup (220g) dark brown sugar (reduce to 3/4 cup or 1/2 cup if you wish to reduce sugar)
  • 1 cup (150g) whole oats
  • 200g good quality chocolate (I used 100g Lindt milk and 100g Lindt 70%)
  • 2 free range eggs
  • 1 tsp vanilla extract
  • 1/2 cup (150g) natural peanut butter
  • 2 cups (300g) wholemeal self raising flour
  • Pinch of salt
  • 8 teaspoons brewers yeast (roughly 1/4 teaspoon per cookie) gotta be BREWERS yeast, not nutritional or bakers yeast alright?!



  1. Preheat oven to 180C (350F), line a cookie tray
  2. In a blender or food processer, pulse the oats, chocolate and brewers yeast into a fine meal
  3. Cream butter and sugar until smooth, pale and increased in volume
  4. Add vanilla and mix through
  5. Add eggs one at a time, beating well
  6. Add peanut butter and mix through
  7. Fold through flour
  8. Fold through pulsed oats/chocolate/yeast mixture
  9. Using an ice cream scoop, scoop balls of batter and roll into discs, but don’t pat down too flat
  10. Arrange 4 abreast on the tray, they don’t spread much
  11. Bake 15 minutes for soft and 20 minutes for crunchy
  12. Store in an air tight container for 3 – 4 days or wrap in lots of 2 and freeze



  • If you don’t eat flax seed otherwise, then add a 1/4 cup to the batter.
  • Leave out peanut butter if you’re not into it, replace with ABC spread or no nut butter at all.
  • Leave chocolate and oats whole and chunky if you like, but I have made a few batches of lactation cookies (using other recipes) now and I find the yeast quite noticeable when added into the wet batter by itself and this method of grinding in with other ingredients did a good job of evenly distributing it.
  • Feel free to experiment: dried fruits, nuts, seeds, cocoa, coconut and so on. The key ingredients are the brewers yeast, oats, flax seeds (but as already stated I don’t cook with them).
  • Eat 2 – 4 per day if you are active, otherwise to boost supply using brewers yeast I recommend drinking a mixture of water or juice with a 1/4 – 1/2 teaspoon of brewers yeast and oats and flax seeds in other ways.
  • To find brewers yeast try your local health food store or organic food co op and if nothing physically available, get onto Google there’s always a shop somewhere out there. Store it in an airtight container in a dark, dry place so that it doesn’t spoil.
  • Also use it in smoothies, hot cuppas (I like to make a hot chocolate with it), muesli bars, slices, cakes etc. It’s not JUST for breast milk making, anybody can benefit from the B-vitamin profile of brewers yeast.

Yours in milky love, K180, x









  1. These sound like generally delicious cookies. As I write I’m breastfeeding my little climber, and there are currently no cookies in the house. Might get on it.

  2. My norks are having a hard time at the moment so I’ll be making these today! Thanks Katie :)

  3. Will definitely be giving these a go today. I’ve also made a few different batches and found that I don’t really like the taste of brewers yeast & that it was really noticeable. I also add it to my smoothies every morning that I make with oats & flax seeds but I’ve found that I need to add something with a stronger flavour to help mask it so I soak my chia seeds in coconut milk & that works a treat. You know in case anyone else struggles with it.

  4. Made these this morning, I accidentally put 8 tablespoons of brewers yeast

    • Oh my Gawd, did they taste hideous? Ha ha in that case I suggest 400g of chocolate to hide the flavor! I wonder if you’re spouting milk?! Kx

  5. I made these today – delicious!
    They have been wrapped and put in the freezer so I don’t eat them all at once.
    Thanks for the recipe.

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