This Triple Whammy Triple Chocolate Lactation Cookie recipe has three milk making ingredients to help you pump more breast milk!
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I LOVE chocolate! I was super excited to make a chocolate chocolate chip lactation cookie.
I found this recipe to use as a starting point, and then started making changes to add galactagogues. The goal for every lactation cookie recipe I make is to get three galactagogues (oatmeal, brewer’s yeast, and flax seed) into the the recipe, and to get as much as you can into it without affecting the taste. This starting recipe already had oatmeal, so I just modified a few things to work in the other two.
You guys, these are delicious. My kids love them, and honestly I’m a little worried that my 8 year old boy might start lactating because he’s been eating so many.
One note – the dough for this recipe is really sticky, so I would highly recommend using a cookie scoop (the tablespoon size) if you have one.
Some common questions:
Do lactation cookies really work?
This question is hard to answer. Some women experience an increase in milk supply when eating lactation cookies, and others don’t. (Milk supply is so individual – different things work for different women at different times in their breastfeeding “careers.”)
For women who do see a supply, the increase could be due to either or both of the following:
- The galactagogues in the cookies (in this case, oatmeal, brewer’s yeast, and flax seed), or
- The placebo effect (the mental confidence from doing something you think will make a difference)
My opinion: why not try it? The cookies are delicious, your whole family can eat them, and there’s a decent chance you’ll pump a little more milk!
What if I don’t have brewer’s yeast?
If you don’t have brewer’s yeast, the easiest way is usually to get it on amazon.
If that’s not possible, then skip the brewer’s yeast and use 1 1/4 cups of flour instead of 1 cup of flour and 1/4 cup brewer’s yeast. You can still benefit from the oatmeal and flax seed.
What if I don’t have flax seed?
Most grocery stores have ground flax seed, but if you’re not able to get it, you can skip it.
What if I need a gluten-free or egg-free version?
A reader (Kati Cole) adapted this lactation cookie recipe to be gluten-free and egg-free! You can download a PDF with the adjusted recipe here. Thank you Kati!
Can I freeze these lactation cookies for later?
Yes. You can freeze them flat on a baking sheet or plate or something. Then, once frozen, you can transfer the cookies to a container for storage.
Can I freeze this lactation cookie dough and make them later?
Yes. I tested freezing the dough in a plastic zip-top bag, defrosting, and baking, and the cookies turned out fine!
Enjoy!
Triple Chocolate Lactation Cookies
Ingredients
- 1/2 cup butter softened
- 1 cup brown sugar
- 2 oz semisweet chocolate melted
- 1 egg large
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup brewer's yeast
- 1 tbsp flax seed
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cup old-fashioned rolled oats
- 1 cup chocolate chips or M&Ms
Instructions
- Preheat oven to 350 degrees. Prep two baking sheets with parchment paper.
- Beat butter and sugar in an electric mixer until creamy. Add melted chocolate, egg, and vanilla and blend.
- Add flour, cocoa powder, brewer's yeast, flax seed, baking soda, and salt and mix until smooth.
- Stir in oats and chocolate chips. The dough will be sticky.
- Form dough into 1 inch balls and place on baking sheets about 1-2 inches apart.
- Bake cookies for 9-11 minutes. Cookies will appear slightly underdone in the middle.
- Let cookies rest for 5 minutes on the baking sheet and then transfer to a wire rack to cool.
Comments & Chitchat
Absolutely loved them! But how long do they take to work?
I just made a batch of these and I ate one and it tasted very good. I tasted some of the dough prior to cooking and more yeast flavor came through while the dough was raw than the baked end product. I could smell the yeast after it was baked, but could not taste it. The chocolate flavor is very solid.
I have two recommendations for anyone that makes this recipe. Before you add the dry ingredients in on step #3, whisk the dry ingredients together in a separate bowl and then slowly mix the dry mixture in. When the dough comes together, it has a thick, fudgy consistency, and it’s kind of hard to get all the dry ingredients mixed through evenly. I probably should have added a small splash of milk to mix it through easier.
My second recommendation would be to smush the cookie dough balls down until slightly flattened prior popping the baking trays into the oven because the dough really does hold its shape. At least, it did for me. I will also note that I used quick oats instead of old fashioned ones and that may have skewed my results a bit.
I like the recipe and I will probably make it again.
Do you have to use the bakers chocolate? Is there an alternative? I couldn’t find any in the store and I really want to make some form of these cookies!
Can you substitute steel cut oats instead of rolled oats?
I wouldn’t recommend it because steel cut oats have a different nutritional profile, but if you try it, let me know how it goes!
How do I make the cookies less dry
Hi, i Have just made these today. They are delicious! how many do you recommend eating to notice a difference in milk supply?
Yay! So glad you like them! I would do maybe 2-3 (or however many!) per day? Everyone is different so I would just test it out. 🙂
Probably a stupid question but do you dissolve the yeast or add it dry? Lol never used it before !
Add it dry! Not stupid at all!
These were good! My family ate them and liked them a lot. But of course first dibs for the breastfeeding mummy. I found tt they were a little sweet though. Will reduce the brown sugar amount in future.
Hello,
Should the flax seed be ground or can they be whole?
Thabks!
Ground! 🙂