Lactation Choc-Chip Cookies

Lactation Choc-Chip Cookies 
These are the best lactation cookies for nursing mamas!

These nourishing lactation cookies are more than just a sweet treat — they’re a gentle, 
functional way to support a new mum’s recovery and breastfeeding journey in those tender 
early weeks after birth. Made with wholesome oats, iron-rich dates, hormone-supportive 
linseed, and B-vitamin–packed brewer’s yeast, each ingredient has been carefully chosen
 to help replenish depleted nutrients, stabilise energy levels, support milk production, 
and promote emotional and nervous system balance. With healthy fats to enrich breast milk 
and slow-release carbohydrates to sustain mum through long nights and frequent feeds, 
these cookies offer comfort, nourishment, and practical support when her body needs it most.


Prep Time: 15 minutes 
Cook Time: 10 minutes 
Total Time: 25 minutes 
Servings: 24

INGREDIENTS

  • 20 ml (1 Tbsp) finely ground linseed (flaxseed)
  • 80 ml water
  • 225 g quick oats
  • 75 g oat flour (or blend oats until fine)
  • 45 ml (3 Tbsp) brewer’s yeast
  • 2.5 ml (½ tsp) bicarbonate of soda
  • 2.5 ml (½ tsp) baking powder
  • 2.5 ml (½ tsp) ground cinnamon
  • 1 ml (¼ tsp) sea salt
  • 140 ml coconut oil, melted (extra added for moisture)
  • 180–200 g pitted Medjool dates (Or Date Syrup to sweetness taste)
  • 30–45 ml warm water (for blending dates)
  • 5 ml (1 tsp) vanilla essence
  • 85 g chocolate chips (optional – dairy-free if preferred)

 

METHOD

  1. Preheat oven to 180°C (160°C fan).
    Line two baking trays with baking paper.
  2. Make the linseed “eggs”
    In a small bowl mix:

    • 20 ml ground linseed
    • 80 ml water
      Leave to stand for 5 minutes to thicken.
  3. Prepare the date paste
    • Soak pitted dates in hot water for 5–10 minutes.
    • Blend with 30–45 ml warm water until smooth.
  4. In a medium bowl, combine:
    • Oats
    • Oat flour
    • Brewer’s yeast
    • Bicarbonate of soda
    • Baking powder
    • Cinnamon
    • Salt
  5. In a large mixing bowl, mix:
    • Melted coconut oil
    • Date paste
    • Linseed mixture
    • Vanilla essence
      Until smooth.
  6. Add dry ingredients to wet ingredients and mix until just combined.
  7. Fold in chocolate chips (optional).
  8. Spoon rounded tablespoons of dough onto baking trays, leaving about 5 cm between each.
    Press down slightly with a fork.
  9. Bake for 10–12 minutes until lightly golden.
    Cookies will still feel soft — do not overbake.
  10. Allow to cool on tray for 5 minutes before transferring to a cooling rack.

 

STORAGE

  • Airtight container in the fridge: Up to 7–10 days
  • Freeze baked cookies: Up to 3 months
  • Freeze raw dough balls and bake when needed ✔️

 

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