Lactation Cookies Recipe

A special treat for nursing mothers, loaded with chocolate, malt, and macadamia nuts.

A small plate holding two lactation cookies, studded with large pieces of melted chocolate.

Serious Eats / Vicky Wasik

Why This Recipe Works

  • Commercial oat flour minimizes the need for all-purpose flour, translating to a higher dosage of oat per cookie.
  • A blend of chocolate chips in varying cocoa percentages and styles gives the cookies a perfect balance of sweetness and intensity.
  • A high proportion of vanilla and spice helps to mask the taste of brewer's yeast.

I am not the sort of baker who dabbles in "health food." I have no interest in sneaking protein or fiber into my recipes, or smuggling some sort of seaweed purée into a batch of frosting to make kom-buttercream. My one and only goal is to make and share recipes for desserts that I love to eat.

But when my beloved sister-in-law came to me, nine months pregnant, asking if I would conquer lactation cookies on her behalf, I was powerless to refuse—though I've never baked, tasted, or required such a thing myself.

What Are Lactation Cookies?

So what are lactation cookies? They're cookies made with ingredients reputed to promote milk production in nursing mothers, such as oats, barley, brewer's yeast, and flax, as well as all sorts of nuts, spices, and obscure herbs. While scientists have a solid understanding of galactagogues in a chemical and pharmaceutical sense, the effectiveness of particular foods in promoting lactation is not well studied.

But nursing mothers in many cultures have long turned to certain foods to boost their milk supplies, from macadamia nuts and ginger to cinnamon and even chocolate. Internet forums are crowded with advice on the matter from moms who've put various recipes to the test, and many commercial products have sprung up to cash in on that interest.

I'm not here to debate the clinical efficacy of lactation cookies; I'm here as a baker with the power to make my sister-in-law's request come true in the tastiest possible way, given the requirements of the genre. Which is not, as it turns out, a tall order, as the list of supposed galactagogues includes a number of flat-out-amazing ingredients, like malt and the aforementioned macadamia nuts.

Whether or not these ingredients work as intended may be up for debate, but there's a delicious logic in bringing them together in a buttery cookie (or a vegan one!).

With a different name, these malted oatmeal cookies loaded with nuts, chocolate chips, and spices could be anyone's new favorite thing. Is the term "lactation cookie" just a genius bit of branding that ensures nursing moms needn't worry about other people's sticky fingers ending up on their cookie stash?

The Specialty Ingredients You'll Need

Because of its reliance on a roster of very specific ingredients that can supposedly promote lactation, this recipe requires more than a casual grocery run. Most of the following items can be found at a well-stocked health food shop, but call ahead to save yourself the hassle of running all over town, or shop for them online.

  • Non-bitter brewer's yeast powder, such as BlueBonnet Brewer's Yeast
  • Ground flax seed, such as Spectrum Essentials flax seed
  • Barley malt syrup, such as Eden Foods Barley Malt
  • Commercial oat flour, such as Bob's Red Mill Whole Grain Oat Flour or Arrowhead Mills Organic Oat Flour

It can be something of an investment to assemble all of these ingredients the first time you make a batch of these cookies, but you'll be well prepared to keep the nursing mother in your life armed with cookies for a year to come.

Beyond that, many of these ingredients can be used in other recipes here on Serious Eats (or in my cookbook, BraveTart: Iconic American Desserts). Ground flax is a personal favorite of mine in multigrain breadhomemade granola, and raisin bran muffins.

Meanwhile, barley malt syrup is a traditional ingredient in homemade bagels, and a must-have for my DIY Wheat Thins and malted chocolate chip cookies.

Oat flour is a key ingredient in the oatmeal cookies from my book, as well as in my favorite recipe for banana bread. Please note that commercial oat flour is milled from raw oat groats, so it cannot be made from scratch from rolled oats (which are steamed husked oat groats). Not only will a DIY version lack the nutritional value of commercial oat flour, its thickening power will be greatly reduced as well.

The heavy-hitting ingredients in this recipe are rolled oats, macadamia nuts, oat flour, brewer's yeast powder, all-purpose flour, flax meal, and chocolate chips (in assorted percentages and styles; see my list of favorite supermarket chocolate chips for brand recommendations).

It's an assortment of dry ingredients that's conducive to long-term storage, so I can scale out the bulk of this recipe all at once (thus taking care of the most time-consuming step) and stash the dry mix on my pantry shelf until the date stamped on the package of macadamia nuts.

The prepared dry mix for lactation cookies stored in a large, zip-top bag.

Serious Eats / Vicky Wasik

Putting the Dough Together

Having that dry mix on hand allows me to throw these cookies together at a moment's notice when my sister-in-law stops by, as the remaining ingredients are fairly standard for cookies: butter, sugar, baking soda, salt, vanilla, ginger, cinnamon. The only unusual component at this stage is barley malt syrup, but the technique is perfectly classic.

A stand mixer bowl with butter, sugar, barley malt syrup, baking soda, cinnamon, ginger, and salt.

Serious Eats / Vicky Wasik

I start by mixing on low speed, using the paddle attachment of a stand mixer, to gently combine the ingredients without flinging them from the bowl.

The butter-sugar mixture for lactation cookies before creaming: lumpy, dark, and dense, with low volume.

Serious Eats / Vicky Wasik

Once they come together in a lumpy paste, I increase the speed to medium and cream the butter and sugar until the mixture is soft, pale, light, and much more voluminous. The timing of this step will vary depending on the power of a given mixer, the capacity of its bowl, ingredient temperature, and other factors, so those physical cues of transformation are more important than any strict timetable (see the photo of the creamed butter mixture in the recipe steps below for a better idea of what to look for). For those who'd like more information on this technique, please see our complete guide to the creaming method.

Along the way, I'll always pause to scrape the bowl and beater with a flexible spatula, which gives me a chance to feel the texture of the butter and sugar myself, helping me to ascertain whether it's soft and light or firm and dense.

When it's ready, I crack in an egg and keep mixing until smooth.

Cracking an egg into a stand mixer bowl while the motor is running.

Serious Eats / Vicky Wasik

Once the egg is emulsified into the dough, I add the prepared dry mix all at once, with the mixer running on low.

Adding the prepared dry mix to the cookie dough as it is creamed on a stand mixer fitted with a paddle attachment.

Serious Eats / Vicky Wasik

I let the mixer keep running until the dry mix is fully incorporated, with no patches of flour left behind. After it's incorporated, I fold the dough a few times, using a flexible spatula, to make certain it's homogeneous. From there, it's ready to be divided into two-tablespoon portions.

As a final touch, I top each portion with a few extra chocolate chips. Aside from boosting the overall chocolate content of each cookie, this surface application gives each freshly baked cookie a few glossy splashes of chocolate right on the top. Strictly necessary? Definitely not. Capable of making these cookies infinitely more alluring? You'd better believe it.

Cookie dough pieces garnished with extra chocolate chips on top.

Serious Eats / Vicky Wasik

Because these cookies are intended for a single person, it's best not to bake them off all at once. I highly recommend setting aside only a dozen cookies to bake and transferring the rest to a heavy-duty zip-top bag for cold storage.

Portioned cookie dough transferred to a large, heavy duty zip-top bag.

Serious Eats / Vicky Wasik

The dough will keep for a few weeks in the fridge, or a few months in the freezer, which means nursing mothers can enjoy a continuous supply of freshly baked cookies for weeks to come.

Side view of two oatmeal chocolate chip macadamia nut cookies on a blue plate.

Serious Eats / Vicky Wasik

Thanks to the barley malt syrup, the cookies may seem a touch darker than you'd expect from a classic chocolate chip cookie, but don't mistake that color for doneness. To keep them soft inside and crispy outside, pull the cookies from the oven when they're firm around the edges but still a bit puffy and wet in the middle. For fully crisp cookies, or fully soft ones, simply bake them a little more or less.

Two vegan lactation cookies on a plate, one broken in half to reveal its hearty texture.

Serious Eats / Vicky Wasik

Either this or my vegan version, anyone could fall in love with these hearty cookies, chock-full of bittersweet chocolate and crunchy macadamia nuts, underscored by a deep malted flavor, with a hint of warm spice and vanilla. But please, keep calling them "lactation cookies" so nursing mothers don't have to share.

September 2019

Recipe Details

Lactation Cookies Recipe

Active About 30 mins
Total 45 mins
Serves 40 servings

A special treat for nursing mothers, loaded with chocolate, malt, and macadamia nuts.


For the Dry Mix:

  • 7 ounces old-fashioned rolled oats, not instant or thick-cut (about 2 cups; 200g)

  • 6 ounces chocolate chips (about 1 heaping cup; 170g), preferably a blend of percentages and styles (see our list of favorite supermarket chocolate chips for recommendations), plus more for garnishing

  • 5 ounces toasted macadamia nuts (about 1 heaping cup; 140g), roughly chopped

  • 3 ounces commercial oat flour, such as Bob’s Red Mill (about 3/4 cup plus 1 tablespoon; 85g); not homemade (see notes)

  • 3 ounces non-bitter brewer's yeast powder, such as BlueBonnet (about 2/3 cup, spooned; 85g)

  • 2 1/2 ounces all-purpose flour, such as Gold Medal (about 1/2 cup, spooned; 70g)

  • 2 ounces flax meal (about 1/2 cup, spooned; 55g)

For the Cookie Dough:

  • 8 ounces unsalted butter (about 16 tablespoons; 225g), soft but cool, about 65°F (18°C)

  • 7 ounces white sugar (about 1 cup; 200g)

  • 2 ounces barley malt syrup, such as Eden Foods (about 3 tablespoons; 55g)

  • 1 ounce vanilla extract (about 2 tablespoons; 30g)

  • 1 1/4 teaspoons baking soda

  • 1 1/4 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 3/4 teaspoon (3g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight

  • 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge


  1. For the Dry Mix: In a large bowl, combine rolled oats, chocolate chips, macadamia nuts, oat flour, brewer's yeast powder, all-purpose flour, and flax meal, tossing with a flexible spatula until mixture is completely homogenized. Proceed immediately to the next step or transfer the dry mix to an airtight container and store at cool room temperature until the date stamped on the package of macadamia nuts.

    An assortment of dry ingredients for lactation cookies, arranged in a large bowl: chocolate chips, brewer's yeast, oat flour, all purpose flour, rolled oats, flax seed, macadamia nuts.

    Serious Eats / Vicky Wasik

  2. For the Cookie Dough: Set oven rack to middle position and preheat to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine butter, sugar, barley malt syrup, vanilla extract, baking soda, cinnamon, ginger, and salt. Mix on low speed to combine, then increase to medium and cream until soft, pale, and light, about 5 minutes. Along the way, pause to scrape the bowl and beater using a flexible spatula.

    The butter-sugar mixture for lactation cookies after creaming: smooth, light, fluffy, and voluminous.

    Serious Eats / Vicky Wasik

  3. While mixing on medium speed, add egg and continue beating until smooth and homogeneous, scraping bowl as needed. Reduce speed to low and add dry mix all at once. Continue mixing until thoroughly incorporated, with no visible patches of dry mix. Scrape bowl and beater with flexible spatula, then fold dough a few times by hand to be sure the texture is even.

    A stand mixer bowl filled with chunky, but well homogenized cookie dough.

    Serious Eats / Vicky Wasik

  4. Using a 2-tablespoon cookie scoop, divide dough into approximately 40 portions. If you like, top each piece with a few extra chocolate chips for garnish. Arrange up to 12 portions of dough on a parchment-lined half-sheet pan and transfer remaining dough to a heavy-duty zipper-lock bag for cold storage. The dough can be refrigerated for about 2 weeks or frozen for up to 3 months, then thawed to about 70°F (21°C) before being baked as directed.

    Portioning the cookie dough with a scoop

    Serious Eats / Vicky Wasik

  5. Bake portioned freshly made or thawed dough on parchment-lined half-sheet pan until cookies are puffy and golden brown and firm to the touch around the edges, but a little soft and fragile in the center, about 14 minutes. Enjoy warm, or let cookies cool and transfer to an airtight container, where they can be stored for up to 1 week at room temperature.

    A tray full of just-baked lactation cookies.

    Serious Eats / Vicky Wasik

Special Equipment

Stand mixer, 2-tablespoon cookie scoop, flexible spatula, half-sheet pan


Commercial oat flour is made from whole, raw oat groats milled to a texture as fine as that of traditional flour. Homemade "oat flour" generally starts with rolled oats ground in a food processor; not only does this produce a coarser texture, but the composition is different as well, as rolled oats are made from steamed husked oat groats, which reduces their thickening power and nutritional value. Commercial oat flour thus provides a higher "dose" of oats than rolled oats alone, while also acting as a better thickener for the cookies.

Make-Ahead and Storage

The dry mix can be stored in an airtight container at cool room temperature until the date stamped on the package of macadamia nuts.

In a heavy-duty zip-top bag, the dough can be refrigerated for about two weeks or frozen for up to three months, then thawed to about 70°F (21°C) before being baked as directed. Once baked, the cookies will keep for about one week in an airtight container at cool room temperature.

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Nutrition Facts (per serving)
165 Calories
10g Fat
17g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 40
Amount per serving
Calories 165
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 21%
Cholesterol 17mg 6%
Sodium 74mg 3%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Total Sugars 9g
Protein 3g
Vitamin C 0mg 0%
Calcium 17mg 1%
Iron 1mg 5%
Potassium 99mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)