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Chocolate chip oatmeal cookies lyung on white baking paper with oats and chocolate drops scattered around.

Best Lactation Cookies

The best lactation cookie recipe. Increase milk supply with these easy-to-make boobie biscuits. Everyday ingredients, loaded with oats, galactagogues, and dark chocolate chips for deliciousness.
4.59 from 392 votes
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Course: Baking
Cuisine: New Zealand
Keyword: lactation cookies recipe, lactation cookies, boobie biscuits, lactation cookie recipe, best lactation cookies
Servings: 24 Cookies
Calories: 81kcal


  • 125 g butter softened
  • 150 g brown sugar ¾ cup
  • 1 egg
  • 1 teaspoon vanilla paste/extract
  • 110 g oats 1 cup
  • 100 g flour ¾ cup
  • 1 teaspoon baking powder
  • 30 g LSA ¼ cup
  • 1-2 tablespoon Brewers Yeast 10-20g optional
  • 150 g chocolate chips 1 cup


  • Preheat the oven to 180 degrees celsius
  • Beat/cream softened butter, brown sugar, egg and vanilla together
  • Add all remaining dry ingredients excluding the chocolate chips and mix well
  • Stir in chocolate chips, the mixture will be a little sticky
  • Wet your hands, and roll tablespoonfuls into balls, place on a lined tray
  • Use a wet fork to gently flatten each ball
  • Bake for 8-10 minutes (this gives a soft chewy cookie) you can also bake for a little longer 12-15 mins if you prefer a crunchy cookie
  • Cool for a few minutes on the tray then transfer to a cooling rack. Store in an airtight container. Eat them often, keep them next to where you breastfeed so you always have a snack on hand



  • The cookie dough can be quite sticky, using damp hands and a wet spoon will stop it from sticking to you when you are making the balls, alternatively, you can chill the cookie dough in the fridge for about 30 mins before making the balls, this will make the dough firmer.
  • These cookies are delicious, my kids love them, I just leave out the brewer's yeast now that I am not feeding as it can be quite bitter.
  • Batch and Freeze: If you want to prep in advance before your baby is born. Make the dough balls then freeze them in. an air-tight container, you can pop them out and bake them from frozen.

Ingredient notes and substitutions

  • Flour: I use plain four but this recipe will work with a gluten-free flour.
  • Brown sugar: I love the flavour brown sugar gives to baking, but you can use any granulated cane sugar or coconut sugar.
  • Butter: For a dairy-free cookie the butter can be substituted for coconut oil. The coconut oil needs to be softened not melted so that it can be creamed.
  • LSA: This is a mix of ground Linseed, Sunflower Seeds and Almonds, its available in most NZ and Australian supermarkets. Linseed is actually another name for flax seeds. You can therefore substitute the LSA for ground almonds, or ground flax seeds or a mix of the 2.


Serving: 1cookie | Calories: 81kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 39mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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