Why Lactation Cookies with Oats, Chia, Flax & Brewer’s Yeast Are So Good (And Not Just for Milk Supply) + Bonus Recipe!
Lactation cookies are more than just a trendy snack—they’re a delicious, nutrient-rich way to support your body during the demanding season of breastfeeding. Packed with powerhouse ingredients like oats, chia seeds, flax seeds, and brewer’s yeast, these cookies are intentionally designed to help nursing parents feel nourished, energized, and supported.
But what makes these ingredients so special? Let’s break it down:
Oats: The Classic Milk Maker
Oats are a beloved staple in lactation-friendly recipes—and for good reason. They’re rich in iron, fiber, and complex carbohydrates, all of which support healthy milk production. Iron is especially important postpartum, since low levels can impact energy and supply.
Oats also help stabilize blood sugar, which can reduce mood swings and keep you feeling more balanced throughout the day (or night… because we know how unpredictable those newborn schedules are!).
Flax Seeds: Hormone-Balancing Super Seeds
Flax seeds are full of omega-3 fatty acids and phytoestrogens, which may help regulate hormones—something especially helpful as your body finds its rhythm after birth. They’re also a great source of fiber, promoting healthy digestion (a bonus when everything feels a little “off” postpartum).
When ground, flax seeds also act as a binding agent in cookies—meaning they’re not just good for you, they help create the perfect chewy texture.
Chia Seeds: Hydration + Nutrients in One
Tiny but mighty, chia seeds are packed with protein, fiber, calcium, and healthy fats. One of their most helpful qualities? Their ability to absorb water and help keep you hydrated—a major plus during breastfeeding, when your body needs more fluids to maintain milk production.
Chia seeds also support sustained energy, thanks to their protein and slow-digesting fiber.
Brewer’s Yeast: The Lactation MVP
This one’s a lactation legend. Brewer’s yeast (not to be confused with baking yeast!) is rich in B vitamins, protein, iron, and chromium—all of which support postpartum energy, mood, and milk supply.
It’s especially popular for its galactagogue properties—compounds that may naturally boost milk production. Many parents swear by it when their supply needs a little nudge.
Note: Brewer’s yeast has a strong, distinct taste. A well-crafted lactation cookie balances it perfectly with sweet or nutty ingredients like chocolate chips, almond butter, or coconut.
Why Lactation Cookies Just Work
These cookies aren’t just functional—they’re a comforting, easy-to-grab snack for those long nursing sessions or 3 a.m. wake-ups. You can eat them one-handed, stash them in your bag, or freeze a batch for later.
And the best part? They’re not just for people struggling with supply. Lactation cookies are beneficial for any nursing parent who wants to feel nourished, supported, and a little more human during the whirlwind of life with a newborn.
Final Thoughts
Whether you make your own or pick up a favorite brand, lactation cookies with oats, flax, chia, and brewer’s yeast are a gentle way to support your body and feel cared for during the postpartum period. You deserve nourishment that feels good and tastes amazing.
So go ahead—have another cookie. You’ve earned it!
KLR Baby Aspen Lactation Cookies
Ingredients:
3 cups old fashioned oats
1 ½ cups flour
5 Tbsp Brewers Yeast
3 Tbsp Ground Flaxseed
1 Tbsp Chia seeds
½ tsp Baking powder
½ tsp Baking Soda
½ tsp Ground Cinnamon
¼ tsp Salt
16 Tbsp unsalted butter 2 sticks
4 Tbsp Virgin Coconut oil
1 ½ cups Sugar
2 eggs
1 Tbsp vanilla
1 ½ cups semi-sweet or dark chocolate chips/chunks
½ cup shredded coconut
½ cup walnuts
Directions:
Preheat the oven to 350 degrees F
In a large bowl, whisk together the flour, brewers yeast, flaxseed, chia seeds, baking powder, baking soda, cinnamon and salt.
Next, add the oats and combine.
In the bowl of a stand mixer, beat the butter and coconut oil on medium speed until creamy, about 1-2 minutes. Add in the sugar and beat on medium to high speed until fluffy, about 2 minutes, scarping down the sides of the bowl as needed.
Add in the eggs beating until combined, about 2-3 more minutes. Make sure you scrape the sides down if needed.
Add the vanilla extract and beat until combined.
Gradually add in the dry ingredients, beating on until all combined. Stir in your choice of chocolate chips, coconut, and nuts.
Scoop the dough into 1-inch rounds or use a large cookie scoop to make them uniform. Place on a baking sheet. Bake for 10-14 minutes. Mine were done in 10 mins. Brown on the bottom but not too done so I could put them in the freezer and reheat without them being dry.
Notes:
You can adjust the butter/coconut oil ratios
You can remove ¼ cup sugar without too much flavor change
Swap brown sugar for the white sugar for a chewier cookie.
Swap whole wheat flour for some all purpose flour
You can skip the coconut oil if you don’t like the taste
