Go Back

Boobie Cookies (Lactation Cookies)

These lactation cookies have ingredients that may help promote breast milk production - and are a yummy treat for breastfeeding moms!

Course Baking
Cuisine American
Keyword Lactation Cookies
Prep Time 20 minutes
Cook Time 15 minutes
Servings 24 cookies
Author Fraiche


  • 1/2 cup melted butter or coconut oil
  • ¾ cup almond butter or peanut butter
  • 1 teaspoon vanilla
  • 3 free range eggs or the flax egg substitution below*
  • 1/4 cup honey or brown rice syrup
  • 1 cup oats (either large flake or quick oats work)
  • 1/4 cup de-bittered brewers yeast
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup unsweetened shredded coconut
  • 1 cup coarsely ground raw almonds**
  • ¼ cup brown sugar
  • 1 tablespoon flax seeds
  • 1 teaspoon baking soda
  • ½ cup oat flour or whole wheat flour
  • ½ cup semi-sweet chocolate chips or chunks


  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. In a large bowl combine the melted butter or coconut oil, nut butter, vanilla, eggs (or flax eggs) and honey. Mix with an electric mixer on medium speed until combined.

  3. Add the remainder of the ingredients and continue to mix on medium speed (or use your hands!) until all ingredients are combined.
  4. Place heaping tablespoons of cookie dough along the parchment-lined baking sheet, spacing 1-2 inches apart and pressing down slightly with the palm of your hand, and bake for about 10 minutes or until the edges are golden.
  5. Let the cookies rest on the cookie sheet for around 5-10 minutes (the vegan version is a bit crumbly when warm), and gently transfer them with a metal spatula to a baking rack to cool. These cookies freeze well in a sealed bag or container for up to 1 month.

Recipe Notes

*substitute 4 tablespoons of ground flax seeds mixed with 1/3 cup water - stir and let sit for 2 minutes before adding to the dough

**I used a mini food processor to chop the almonds