Super Healthy Lactation Cookies (Gluten Free & Vegan)

gluten free vegan lactation cookies @carascravings

Oh hey there!

So I have a little confession. I’m sure all the moms will agree. Before I became a mom, I thought I’d need a month, maybe 6 weeks, ’till we had some sort of “routine” that involved me cooking and exercising. Well, let me tell you, we’re two months in and still happily chomping through the freezer section of Trader Joe’s and as for exercise I’ve gone for a walk all of three times. And yet, somehow it doesn’t seem to matter right now. We may be a little offtrack, but there’s plenty of time to get back on. Right? (Someone please tell me I’m right.)

Truth be told, there is only one recipe consistently coming out of my kitchen, and that’s my version of “Super Healthy” Lactation Cookies. What’s a lactation cookie, you ask? It’s a sweet snack full of goodies thought to help breastfeeding mamas keep up their milk supply and produce more nutritious milk. Do they really work? I don’t know. I have poor supply and I’ve been eating these from the beginning, so I’m afraid to take them out of my diet. Besides, they taste good. And lactating or not (hello, dads and visiting grandma’s) they are still packed with wholesome nutrition, so certainly worth keeping in the kitchen. But once you try them, you might want to keep them all to yourself. PS – they are a great middle-of-the-night snack for those long nursing-and-putting-back-to-sleep sessions.

There are plenty of recipes for lactation cookies on the internet, and they have a few key ingredients in common (oats, flax and brewers yeast.) But most look like regular ol’ oatmeal cookie recipes with the latter two ingredients tossed in. While it’s important for lactating moms to maintain a higher caloric intake, I still want to snack healthfully – without the extra load of butter and sugar. Besides, there are plenty of gluten-free moms, and those avoiding dairy either for their own reasons or because it’s known to cause extra fussiness in babies. So for my cookies, the gluten and dairy had to go. And the sugar. I don’t need anything else to keep me up at night besides my baby’s cries! This recipe happens to be vegan too, so if you’re in the mood for lactation cookie dough, it will work for that too.

So what’s so special about these ingredients?

Oats are a legendary favorite of breastfeeding moms. They are a good supply of iron and fiber, both of which are important for milk production. And, they are a comfort food – and anything you can do to make your self less stressed and more comfy should help with milk supply.
Flax Seeds are another great source of fiber, and contain significant amounts of omega-3 fatty acids which are crucial to baby’s brain development. (You can never have too many omega-3’s, which is why I also never go a day without my serving of Mila!)

Brewers Yeast is a healthy source of vegetarian protein, another key nutrient for milk production. Additionally it is high in B vitamins, which are important for women’s health, especially nursing moms.

Coconut Oil is full of lauric acid, a fatty acid known to boost immunity in both mom and baby. It’s important for nusing mom’s to eat a good amount of fat – so why not make it the right kind!

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Lactation Cookies (Gluten-Free, Vegan)

Yield: 18-20 cookies

Gluten-Free, vegan oatmeal chocolate chips cookies with a boost of supplements to help milk supply for breastfeeding mama's.


1 1/2 cups gluten-free rolled oats, divided
1/2 cup ground flax seed
1/4 cup arrowroot starch
4 heaping tablespoons gluten-free Brewer's yeast
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
2/3 cup chocolate chips (I prefer Enjoy Life Mini Chocolate Chips)
1/4 cup (2oz) virgin coconut oil, slightly soft at room temperature (not melted)
2/3 cup maple syrup


Preheat oven to 350ΒΊF and line two cookie sheets with parchment paper.

Combine 1/2 cup oats, flax, arrowroot, brewers yeast, cinnamon, baking powder and baking soda in the bowl of a food processor fitted with a steel blade. Process for about 2 minutes, until oats are finally ground. Pour into a mixing bowl and add remaining 1 cup oats and chocolate chips. Stir to combine.

Add coconut oil and maple syrup to the food processor (no need to wash it from the previous step) and process until creamy and emulsified, about 3-4 minutes, stopping several times to scrape down the sides of the bowl. Pour over the dry ingredients and stir until fully combine.

Using a medium size scoop to scoop the cookie dough onto the sheets. Moisten hands and slightly flatten the mounds of dough. Bake for 10-12 minutes, and allow to cool for about 5 minutes before transferring to a cooling rack. Store in an air-tight container.

Cara Lyons, adapted from Hallie Klecker's Super Healthy Cookies

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85 Responses to “Super Healthy Lactation Cookies (Gluten Free & Vegan)”

  1. 1

    Hallie @ Daily Bites — April 23, 2013 @ 1:37 pm Reply

    I love your adaption, Cara! You are such a healthy mom. πŸ™‚ When your little one starts eating real food someday she’s going to be very well fed! xoxoxo

    • 1.1

      Crystal — September 23, 2013 @ 6:26 am


    • 1.2

      Lou — October 24, 2013 @ 4:07 pm

      i use ground flax seed stored in freezer in cookie recipes a lot, it adds chew and stuff and is good for u, I know it turns rancid easy but thast why i keep it in the freezer. when ive baked with it previously ive used it as an egg replacer, in isa chandra moskwitzz recipes and others, ive never baked with it above 350 tho πŸ™‚ mayeb the incorporation with other ingredients helps lower the temp or ability to go rancid πŸ™‚
      all nuts/ well seeds in my case cos im allergic to the world lols go off so i keep them in back of my fridge or freezer. loves from Yorkshire uk πŸ™‚

    • 1.3

      Mary K. Michals — April 6, 2014 @ 4:49 pm

      do you have the nutrition panel on these cookies? we are dealing with an informed public today, and nutrition information is very helpful. Thank you.

  2. 2

    Carol — April 23, 2013 @ 2:59 pm Reply

    Having a little one throws everyone’s schedule just right out the window! Love your photo, it gave me a chuckle! Hope all are well in your household!

  3. 3

    Maureen@TakeThemAMeal — April 23, 2013 @ 4:07 pm Reply

    Thanks for sharing! We’re always looking for healthy, yummy recipes for new moms!

    • 3.1

      Cara — April 23, 2013 @ 9:48 pm

      Thanks! Feel free to share πŸ™‚

  4. 4

    Rena — April 23, 2013 @ 4:22 pm Reply

    I am sooo happy i found this!!! I have seen many recipes for lactation cookies, but they were all high in fat and sugar. Oh i wish i had seen this a few months ago when i was still nursing! Either way glad at least i found a recipe now. Is there something i can use in place of the arrowroot starch? And would it still work without the brewers yeast? I have a friend whose supply is low so i was thinking about making them for her, but i dont have brewers yeast.

    • 4.1

      Cara — April 23, 2013 @ 9:47 pm

      Hi Rena, you could try corn starch in place of arrowroot. And the cookies will still work and taste great without the brewers yeast, though they will be missing some of the key nutrients I’ve included for women. Enjoy!

  5. 5

    Sarena (The Non-Dairy Queen) — April 23, 2013 @ 4:55 pm Reply

    Um, this would have been way better than the 2 pop tarts I ate at each breast feeding sitting back in the day (yes, I’m that old). I would be so hungry for sweets after every feeding. I have no idea how I lost all the weight I did with eating like that. I’m sorry your milk supply is a little low. You’re doing a great job, so don’t get discouraged and keep eating those cookies!

    I love all of those ingredients, but I’m afraid of brewer’s yeast. I don’t know why. I love nutritional yeast, but have never made the mental commitment to try brewers yeast. I need to check it out. These look like a healthy delicious snack for anyone!

    • 5.1

      Cara — April 23, 2013 @ 9:46 pm

      Some sources I found actually say that brewers yeast and nutritional yeast are the same thing. in fact, when I first sent my husband to the health food store to look for this ingredient, he came back with nutritional yeast because the employee told him it was the same. But who knows – others state that brewers yeast is different and a key ingredient for lactation cookies. So I made sure to get the “right” stuff. Anyway, I can tell you they do seem pretty similar but I think Brewers (at least the brand I have) is milder and has less of that “cheesy” taste to it.

    • 5.2

      Erica — March 18, 2014 @ 12:51 pm

      Brewer’s yeast is barley based, which contains gluten. They use it for beer. Nutritional yeast does not have gluten, so for a G free recipe you’d need nutritional yeast. Brewers yeast & nutritional yeast are NOT the same thing.

    • 5.3

      Cara — March 18, 2014 @ 9:16 pm

      Erica, I agree they are different (I disagree with the sources that say they are the same, just to clarify.) However the brand I buy (and that I linked to in the recipe), Lewis Labs, says gluten free right on it. Some brewers yeast is a by-product of beer and thus would contain bluten but Lewis Labs is not.

    • 5.4

      Erica — March 20, 2014 @ 12:24 pm

      Go figure! I was just looking into this a few weeks ago & every place I read says brewer’s yeast is from barley… now I read that SOME brewer’s yeast is made from sugar beets or sugar, in which case that kind would obviously be GF. I sure wish they would make it simpler to figure this out & that labels were required to be TRUE, not a bunch of evasive fluff, as in not labeling if the BY is from barley or sugar.

  6. 6

    Lauren @ Healthy Food For Living — April 23, 2013 @ 5:32 pm Reply

    I can completely empathize with you re: cooking and exercising post-baby! After 4 months, I’m finally making meals on a consistent basis (but bogging has definitely taken a backseat) but have only exercised a handful of times since Lily was born. As for the cookies… I’m intrigued! I luckily haven’t had a problem with milk supply, but the cookies sound tasty :).

  7. 7

    Ashleigh Swerdfeger — April 23, 2013 @ 7:39 pm Reply

    Mmm! Those look so good! I have celiac disease so I am definitely excited to see a gluten free cookie recipe πŸ™‚ As a mom of a 13month old boy, I can totally relate to what you are saying lol. Congratulations- motherhood is such a unique journey. You have a lot of fun times ahead of you. I am training to be a postpartum doula and can’t wait to get started. Do you mind if I add this recipe to my list of specialty recipes?

    • 7.1

      Cara — April 23, 2013 @ 9:43 pm

      Ashleigh, I’d be honored, especially if you can send a few extra visitors my way πŸ™‚ I wish I had a postpartum doula, even 8 weeks later I could use those extra hands , what a great thing to do for someone!

  8. 8

    Alisa — April 23, 2013 @ 8:52 pm Reply

    Such a cool recipe Cara! I just pinned as I know some fellow pinners will be very excited about this. Um, I don’t know if the routine ever comes back completely, but you three will definitely find a good groove soon πŸ™‚

  9. 9

    Maggie — April 23, 2013 @ 9:15 pm Reply

    Cara these sound super yummy! Your photo is fab, as always. Especially the tagline πŸ™‚ When I was nursing Callum, a daily cookie was key to my sanity!

    • 9.1

      Cara — April 23, 2013 @ 9:41 pm

      Just one?! I justify three or four of these πŸ˜‰ Especially when there’s no time to grab anything else!

    • 9.2

      Maggie — April 23, 2013 @ 9:49 pm

      Oh, did I forget to mention they were the size of my face? Hehe. And there wasn’t anything gluten-free or sugar-free about them. xo

  10. 10

    elly — April 24, 2013 @ 9:14 am Reply

    The first baby is so hard (or it was for us!). This time around, it’s been way easier. I was able to start cooking the day after we got back from the hospital and I have every day since, except one. I wasn’t expecting that at all because we had a ROUGH time with Zachary. It’ll get better! Last time, apple fritters helped my supply – I guess these are a little healthier and won’t cause me to gain baby weight AFTER the baby, lol.

    • 10.1

      Cara — April 24, 2013 @ 2:19 pm

      Glad to hear that πŸ™‚ I’m sure all newborns are hard, but since having Rosie I really think some are harder than others and we’ve got quite the challenge on hour hands. I’m hoping she’ll make up for it later!

  11. 11

    Donna — April 24, 2013 @ 11:48 am Reply

    Must make these…while not lactating…I am love the healthy ingredients here…Question…can I use Nutritional Yeast?…Is it the same thing as Brewer’s Yeast?…They only sell the flakey ones here that one can sprinkle on salads or popcorn near my abode!…Thank you for any insight!

    • 11.1

      Cara — April 24, 2013 @ 2:21 pm

      Hi Donna! See my response to Sarena above about brewers yeast vs. nutritional yeast. Also, if your nutritional yeast is in big flakes, I suppose you could give it a whir in the food processor to break it up.

  12. 12

    Joanne — April 24, 2013 @ 1:39 pm Reply

    I think it’s probably pretty normal not to have it all together yet…but you’ll get there! And these cookies sound awesome, lactating or totally no!

  13. 13

    Chaya — April 24, 2013 @ 7:58 pm Reply

    I wish, I knew about these, when I was breast feeding. They look super healthy and sound yummy. Great combination.

  14. 14

    Kate — April 24, 2013 @ 11:43 pm Reply

    I never made lactation cookies, but oatmeal was a regular part of my diet when breastfeeding. I honestly don’t know if it really helped supply, but I figured it couldn’t work.

    And don’t forget re:supply – babies can’t eat that much – teeny tiny stomachs. I know dozens of women who thought they had a low supply, but really they were expecting too much of themselves.

  15. 15

    Carolyn — April 25, 2013 @ 6:45 am Reply

    I had so much difficulty nursing my first child, but I was utterly determined. My problems was over-supply and several bouts of mastitis. Still, I wouldn’t give up the experience for the world, it was worth all of the effort.

  16. 16

    gretchen — April 25, 2013 @ 9:42 pm Reply

    congrats on your baby! and 2 months is good, if you ask me. my daughter is 7 months and i’m finally beginning to get back into the swing of blogging. these cookies sound delicious and i would happily eat them daily, all in the name of breastfeeding. i’m sure you know about fenugreek and milk thistle for boosting supply… always works for me.

  17. 17

    Amy @ Simply Sugar & Gluten-Free — April 26, 2013 @ 10:00 am Reply

    Yes, having a new baby does throw your life for a loop! Nate is 14 months old and we have a schedule but, really, it changes. You have to be FLEXIBLE!! All of the time. Love your cookies. I ate tons of oatmeal, coconut oil, and flax seed when I was trying to breastfeed. It was a very difficult period of time because my milk was so low and Nate wasn’t gaining weight. I had to supplement and even with medication there wasn’t enough breast milk to feed him. It was heartbreaking, but it all worked out. You are doing an awesome job!! I think we expect life to be the same as it was, or very close to it, after the first baby and aren’t really prepared for the massive change that takes place. There was an adjustment period for me. And, every time Nate hits a new milestone I adjust again. Like I said, FLEXIBLE!! πŸ™‚

  18. 18

    Emily @ A Cambridge Story — April 26, 2013 @ 2:44 pm Reply

    Nice to have you back — I’m bookmarking this recipe! (although my baby does not seem to want to come out!)

  19. 19

    Kim - Cook It Allergy Free — April 29, 2013 @ 1:03 pm Reply

    I LOVE these cookies! I wish I had had all of this nutrition know-how back when I was nursing my kids all those years ago. With my second I knew WAY more than I did with my first, but your sweet princess is so lucky! She is going to be one of the healthiest babies on the block! ;D Way to go, mama!! This is a wonderful adaption of Hallie’s recipe!!

  20. 20

    Marie — May 3, 2013 @ 1:56 pm Reply

    I made these (well, the dough) this week and ate it by the spoonful. I could really taste the yeast, but maybe you don’t when they are baked. Next time, I would add some vanilla.

  21. 21

    Heidi — May 13, 2013 @ 11:51 am Reply

    Does the maple syrup serve a purpose? Is there another natural sweetener that would work just as good?

    • 21.1

      Cara — May 13, 2013 @ 4:08 pm

      Hi Heidi,
      The maple syrup is both the sweetener and the liquid binder. The only other sweetener I’ve tried is honey but honey spreads much more and the cookies turn out much flatter and crisper. Let me know if you have success with anything else!

  22. 22

    Erin @ Texanerin Baking — May 14, 2013 @ 1:17 pm Reply

    Ooh, interesting! I didn’t know such a thing existed. Great info for someone who has been doing some silly planning as I have have. πŸ˜‰

  23. 23

    Mandy D — May 14, 2013 @ 4:43 pm Reply

    Hey! I just noticed that your cookie recipe had chocolate in it! Your baby doesnt mind the chocolate in your diet? I heard that all babies can’t handle chocolate and get bad gas and stay awake from the caffeine in chocolate. My 2.5 month old baby is effected by it. I think your cookies are very healthy tho! They sound delish. When I saw lactation cookies I thought you were putting the breast milk IN the cookies at first!

    • 23.1

      Cara — May 14, 2013 @ 4:48 pm

      hmm, I never heard that one… all the breastfeeding mamas I know love a little chocolate!

  24. 24

    Rachael — May 22, 2013 @ 5:48 pm Reply

    I made these today! They came out kinda dry & crumbly but it was my first time baking. Used nutritional yeast as couldn’t find brewers at Whole Foods. I’ve also heard chocolate can be irritating for babies and have been avoiding it otherwise. Used slightly less than directed and my (3mo old) baby has been pretty gassy. I think next time I might use more coconut oil and try raisins instead of the chocolate (although chocolate tastes better!). Thanks so much for this recipe!

    • 24.1

      Cara — May 24, 2013 @ 9:44 am

      Sorry they didn’t turn out perfect! I experimented a bunch of times to get them just right – the coconut oil has to soft but not liquid and not too hard for sure, and perhaps our oven temps or baking sheets are yielding slightly different results? Always a possibility. Just wondering, did you use dairy free chocolate chips? I wonder if it’s the actual chocolate or dairy that’s causing the gas.

  25. 25

    Jessica — May 23, 2013 @ 7:03 am Reply

    So excited I found these!!! My baby boy is 4.5 months and this past week I have been coming up about 1.5 ounces short of what he will need the next day when I pump at work. He takes 5.5 ounces out of the bottle and then is eating cereal 2x a day now so that’s 2 ounces total for that…makes it hard to keep up with him!!! I have been drinking mothers milk tea 2x a day but not sure if its helping that much, I’m just scared to cut it out!! Ad I tried just taking Brewers yeast tablets and they made for one gassy and fussy baby so I am hoping the cookies will be easier on his tummy!! All other recipes I found were loaded in sugar and I am trying to snack as healthy as possible because some days I just don’t have time ( or the energy) to work out!! Thanks again, I can’t wait to make these!!!

    • 25.1

      Cara — May 24, 2013 @ 9:39 am

      Take this with a grain of salt because I have never had great supply and had to supplement with formula from the beginning, but, from everything I’ve read, I think someone in your situation should have good luck boosting your supply with one of the stronger herbs like fenugreek or morninga. My LC said to take them at the max dose – 3 pills, 3x a day. Currently I am doing about 4 cups of tea per day, moringa, fennel (for better letdown), and Gaia brand lactation support (a combination pill.) I nurse once a day and pump 2-4 times, and I get about 50% of her needs, so I’m scared to cut anything out as well!

  26. 26

    Rachael — May 24, 2013 @ 3:44 pm Reply

    I think the chocolate chips had dairy, so that could be why re the gas. Although I thought chocolate could be hard in their tummies regardless. One thing I discovered on looking around at some other recipes since then is the flax is usually soaked in water first. My measurements weren’t perfect either so that could’ve been a factor. I’m just glad I found such an easy recipe since I’m not a baker! Have a great day πŸ™‚

    • 26.1

      Cara — May 25, 2013 @ 6:37 pm

      Flax is soaked when it is meant as a substitute for an egg. In this case it is meant as part of the bulk of the dry ingredients πŸ™‚

  27. 27

    Mara — June 6, 2013 @ 7:46 pm Reply

    Hi! I have had this recipe bookmarked since you published it! My cousin just had her baby, and I am due in 4 (!!!!) weeks. I was thinking of making a giant batch and giving half to her now, and freezing half. Have you ever frozen these? If so, did it work out ok?
    Thanks, Cara!

    • 27.1

      Cara — June 7, 2013 @ 9:11 am

      I’ve never frozen them but I can’t imagine why you couldn’t πŸ™‚

    • 27.2

      jennifer — October 27, 2013 @ 1:12 am

      Just curious, did you ever end up making and freezing these? I am due in 4 weeks and I’m thinking about making and freezing a batch! I’d love to know!

    • 27.3

      Cara — October 27, 2013 @ 8:47 pm

      Hi Jennifer, I really think it would be fine. Most cookies freezer well πŸ™‚ Congrats to you, enjoy these last few weeks!

  28. 28

    Julia — June 19, 2013 @ 4:42 pm Reply

    You have the rest of your life to get back on track. Enjoy this time! Take the baby for walks with you, they love it! Stroller, ergo baby, or in your arms, they love it all!
    I swear by 2 things to help with supply (Both of which I rarely heard people suggest, I just sorta stumbled upon through experience.):
    1. Water. I drink 200 oz a day. Crazy, I know. But I did it w/ the first kid and I’m now doing it w/ # 2 and I produce a ton!
    2. Fat! Good healthy fats, with every meal and in snacks: avocado and nut butters are in almost every single one of my meals.

  29. 29

    Liz — June 21, 2013 @ 3:50 pm Reply

    Babies are a great excuse for not blogging! Seriously, I am so impressed with anyone who manages to blog with a small baby around.

  30. 30

    Rosebriars — August 15, 2013 @ 6:56 am Reply

    Making these today for a friend with a new baby, I’ve always wanted to make lactation cookies and I love that yours use coconut oil and a healthy dose of flaxseed.

  31. 31

    Jessica — August 19, 2013 @ 3:28 pm Reply

    I don’t have arrowroot and was wondering if anyone has had any success with the cor starch substitution?

    • 31.1

      Cara — August 19, 2013 @ 9:42 pm

      Hi Jessica,
      I haven’t heard from anyone who has tried it that way, but I imagine it should work just fine. Good luck!

  32. 32

    Regina — August 23, 2013 @ 8:31 pm Reply

    Hi! First, thank you so much for posting this recipe! I did make it today and find that the cookies have a horrible yeast aftertaste. Has anyone else experienced this? I think I am going to try again, with less yeast and more maple syrup. I will let you know how it turns out!

    • 32.1

      Cara — August 23, 2013 @ 9:03 pm

      Hi Regina, what brand of yeast did you use? I used Lewis Labs brewers yeast and all my friends and family visiting always liked these cookies!

  33. 33

    Regina — September 7, 2013 @ 7:44 pm Reply

    I didn’t use that brand, as it is not available in the stores here. I’m not sure if the brand would have that much influence over taste.
    I did try some different ideas – once reduced the brewers yeast by 1 Tbs and I added 1/2 a banana and 2 scoops of cocoa powder. That made them more tasty but too moist.
    The next batch I did 4 Tbs of brewers yeast but did not “heap” them, added 2 Tbs of cocoa powder and a little more chocolate chips. I then cooked the cookies in a muffin pan…This was the best yet. I am going to keep playing with the recipe. Thanks again, Cara!

    • 33.1

      Cara — September 8, 2013 @ 8:39 pm

      I ordered the Lewis Labs brand on Amazon and had good luck with it πŸ™‚ (well, going on the fact that none of my family/friends could taste it!) cocoa powder is a yummy addition!

  34. 34

    Lisa B — September 9, 2013 @ 4:21 pm Reply

    Made these because I was trying to find a healthier alternative to the other cookies with all the flour/butter/sugar… I made a few changes… Since my dough seemed awfully crumbly and I could smell the yeast I added some almond butter hoping that would help. I also added some fenugreek powder which LC had suggested taking. Last addition was a little vanilla. Overall they are good for me but there is a definite aftertaste. Not sure if it is brewers yeast or fenugreek. I will happily eat them but my 2.5 year old, who ate all the other lactation cookie I have made said they were “icky”…

  35. 35

    Jess L — September 24, 2013 @ 12:38 pm Reply

    I just made these with a little variation – I added a little organic peanut butter and vanilla to the coconut oil and maple syrup. They turned out sooo yummy! My husband hates oats in cookies, and he can’t seem to keep his hands off. Thanks so much… So glad I found this!!! πŸ™‚

    • 35.1

      Cara — September 24, 2013 @ 9:19 pm

      Thanks Jess, that sounds like a yummy addition! Would he believe you if you told him he’d start lactating?? hehe.

  36. 36

    Alexis — September 26, 2013 @ 9:32 am Reply

    These are great! I definitely think they help with my supply. I tweaked the recipe a bit — I added teaspoon of vanilla extract, and reduced the amount of baking soda to 1/2 tsp. I also add dried blueberries — antioxidants are good for nursing mamas! I experimented with adding water and reducing the amount of maple syrup to reduce the sugar content, but the cookie’s wouldn’t hold together.

    • 36.1

      Cara — September 26, 2013 @ 9:35 am

      great idea – blueberries sound delish!

  37. 37

    Deena — October 21, 2013 @ 6:26 am Reply

    I was looking for the brewer’s yeast and I found flakes and buds what is recommended for this recipe?

    • 37.1

      Cara — October 21, 2013 @ 6:58 am

      Hi Deena, I’m all out and can’t check my container right now, but I’m guessing it’s buds, not flakes, because it doesn’t look flakey. It looks more powdery. Good luck!

  38. 38

    Jody — February 2, 2014 @ 12:45 pm Reply

    I made these cookies yesterday-
    They were great, however I did make a few adjustments-
    I only used 1/3 maple syrup and added 1/3 apple butter to cut down on calories-
    Okay- I also used a bit more chocolate chips – just because!
    Cookies were more than sweet enough
    They turned out great!!
    Next time I am going to use 1/2 C while wheat flour (as I not gluten intolerant) in place if the first use of oatmeal- this to avoid having to use a food processor.

  39. 39

    irina — March 16, 2014 @ 1:01 am Reply

    I love these but what about Crystal’s very first comment here – I have heard this about Flax seed too, what do you say to that comment, Cara, is heating Flax seed a concern?

    • 39.1

      Cara — March 18, 2014 @ 9:10 pm

      To each her own – if you choose to believe that, that’s your choice. I have seen hundreds of other baked good recipes calling for flax and other nuts and seeds. Is it possible that heating destroys some portion of the nutrients? perhaps. Does this make it dangerous? Not in my opinion. Still plenty of good stuff in there and I try to eat a diet full of variety anyway so it’s not like I’m relying on any one food for specific nutrients.

    • 39.2

      Erica — March 20, 2014 @ 12:32 pm

      Heating any oil that doesn’t have a high smoke point is a health issue, but I don’t see it as any more of an issue than cooking/baking pretty much anything. Heat destroys nutrients, but in some foods it also draws out other beneficial properties that aren’t bioavailable when eaten/consumed raw.

      I agree w/Cara in that if you don’t eat a lot of of any one thing, it will be far easier to avoid being affected negatively because you aren’t consuming an overabundance & our bodies have a greater chance of things balancing out. With the exception of things that are outright dangerous & should not ever be consumed, like artificial sweeteners, balance is key IMO.

    • 39.3

      irina — March 21, 2014 @ 2:50 am

      I know that things like olive oil go rancid and actually toxic when heated so it’s possible flax seed does too, I need to do more research about it. I don’t want toxic stuff in my healthy lactation cookies, that kind of defeats the purpose.
      For the moment I am baking these for much longer at only 60C so that the heat doesn’t destroy the nutrients. I also don’t think all the sugar in maple syrup and chocolate is very healthy either so I replaced chocolate with raisins and maple syrup with mashed banana and dates. I also added egg.

  40. 40

    irina — March 21, 2014 @ 2:49 am Reply

    I know that things like olive oil go rancid and actually toxic when heated so it’s possible flax seed does too, I need to do more research about it. I don’t want toxic stuff in my healthy lactation cookies, that kind of defeats the purpose.
    For the moment I am baking these for much longer at only 60C so that the heat doesn’t destroy the nutrients. I also don’t think all the sugar in maple syrup and chocolate is very healthy either so I replaced chocolate with raisins and maple syrup with mashed banana and dates. I also added egg.

    • 40.1

      Cara — March 21, 2014 @ 10:54 pm

      I’m glad you’ve found some modifications that work for you. It’s all relative, I suppose. If you google “lactation cookies” you are going to find recipe after recipe that is essentially a traditional oatmeal chocolate chip cookie, with white flour, sugar and butter. To me, whole oats, unrefined sweetener, and coconut oil with all it’s health benefits are much healthier alternatives. And I have no qualms with a bit of chocolate.

      Nursing mamas need lots of healthy calories and I certainly had no guilt about enjoying these as a snack when I was nursing.

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      irina — March 21, 2014 @ 11:10 pm

      Absolutely, I am glad I found this recipe as it gave me some ideas as to how to make my own. And they definitely work, which is amazing! So yes, thank you very much for it!!!!

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    Mary K. Michals — April 6, 2014 @ 5:18 pm Reply

    Hi, Cara – Someone requested these cookies and I would like to know if you have the nutrition information. My granddaughter is nursing and passed this along to me because she doesn’t do gluten-free baking. We are working with an informed public and they will want to know nutrition information. Thank you for all that you do!

    • 41.1

      Cara — April 6, 2014 @ 8:55 pm

      Hi Mary,
      I have not calculated the nutritional information for this recipe, but I would recommend as an easy and accurate resource. I too work with people who are very informed about health and wanting to make good decisions about clean eating and nutrients, and I actually find that people (including myself) are moving away from counting calories. They are more concerned about using wholesome ingredients, healthy fats, and natural sweeteners, which I have done here, and that’s why I presented them as a healthier treat for nursing moms (or anyone really!). I hope that makes sense.

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    Karri Wells — June 12, 2014 @ 2:26 pm Reply

    Just made these and subbed 1/2 the maple syrup with banana and added gogi berries, blueberries and pumpkin seeds. So good and you can’t taste the yeast. I can’t stop eating them!

    • 42.1

      Cara — June 12, 2014 @ 3:47 pm

      Enjoy those healthy calories, mama!

  43. Pingback: Lactation Cookies Healthy Recipe – about food and health

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    Lauren — January 4, 2015 @ 1:55 pm Reply

    I love these cookies, but the flax seems to be bothering my stomach. Anything I can use in its place? I’ve made these several times and even my daughter and husband love them.

    • 43.1

      Cara — January 4, 2015 @ 7:15 pm

      Hi Lauren,
      glad you like them! My family loves them too. For a good omega 3 boost you could substitute ground chia seed. I would reduce the amount a bit, to maybe 1/3 cup and see how that works. Good luck!

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    Melissa — March 25, 2015 @ 1:15 pm Reply

    Cara, I cannot thank you enough for this delicious recipe! I have been on an elimination diet for almost 4 months now (no dairy, wheat, gluten, eggs, soy, nuts, corn) due to some GI issues my son has been having, and as someone who is obsessed with foods (especially desserts!) your cookies are the one thing that has kept me sane and helped me not feel deprived. Seriously. Even my husband has raved about them.

    The first time I made them they were the perfect consistency, but every time I’ve made them since, they’ve become very thin while cooking (almost like they’re melting) and very crumbly and not cohesive thereafter. Any thoughts on what I could be doing wrong?

    Also, I’ve read that blackstrap molasses also promotes lactation, so I’ve been adding a little bit of that into the recipe, and it’s been delicious. (I don’t think that’s the culprit since I added it the first time, too).


    • 44.1

      Cara — March 25, 2015 @ 8:20 pm

      Hi melissa,glad you are enjoying these cookies! Are you using maple syrup? The times I have gotten a thinner cookie are when I try to sub with honey. Other than that I’m not sure. Is your coconut oil solid or melted when you’re using it in the recipe?

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      Melissa — March 26, 2015 @ 6:34 pm

      Thanks, Cara. I’ve been using maple syrup and solid coconut oil – should it be melted? I’ve also been using gluten-free yeast flakes – could that make a difference?

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      Cara — March 27, 2015 @ 1:18 pm

      I wish I had more ideas for you! I was going to say that if the coconut oil was melted maybe that’s what they were spreading so much. But that was just a guess anyway. And the gf yeast flakes should not matter, that’s what I use!

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    Traci — October 30, 2015 @ 9:01 am Reply

    Yum!!! Thanks for this recipe. I’ve been wanting to make lactation cookies (the guilt-free kind that you can eat daily), but most recipes are so unhealthy. These are delicious! The only thing I notice is a little bit of an aftertaste, but nothing a big swig of coffee can’t cure πŸ™‚ just curious… if you noticed it, what ingredient do you think contributes to the aftertaste?

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