Gluten Free Lactation Cookies

LC cookies Gluten Free Lactation Cookies

Breastfeeding is hard. It’s beautiful. It’s deep. It’s an amazing experience. And it’s hard.
It’s hard to be the only one with the milk; the tool it takes to make the baby happy. It’s hard to be the only my one who can help the baby when you hear the midnight cry, or the 2 am cry, or the 4 am cry, or the 6 am cry… You get the idea.
It’s hard to nurse when you have thrush or mastitis or a clogged duct. It’s hard to nurse with cracked nipples and questions and doubts.
It’s hard to say no to your friends who want you to come see them because they don’t understand that your baby refuses to take a bottle and so you can’t be away for longer than 3 hours. Ever. It’s hard to nurse when your face turns hot and you feel the stares of others at the restaurant, at a family party, at the park, at church. It’s worth it and indescribable and priceless and powerful and it’s hard.

I’m sorry it’s so hard, and I’m so proud of you for doing it anyway. I want you to have one less thing to fight through. It’s one we all worry about: Milk Supply. So, how about a cookie? I think it just might help.


As you know from this month’s Family Vlog, Daniel and I flew to Georgia a couple weekends ago to visit my friends, Ali and Mark, and meet their fresh baby Nathan. (I love fresh babies)



When I got there, Ali had baked a bunch of treats (because she KNOWS me). They were all gluten free and delicious. You heard me right. One of the treats she made was a big batch of lactation cookies. They were tasty and habit forming. In fact, her husband and his mom were eating them too. I don’t think they’ll lactate, but they’d take the risk for these cookies.
She gave me the recipe and permission to share it with you!
Mark took the photos and I hung around and watched Ali make them.
We used some fun ingredients, like this gluten free oat blend:
Love Grown Foods Super Oats, Nuts and Seeds, 12 Ounce
You can easily use regular oats and regular flour and eat all the gluten, you know I won’t judge, but the one incredient I hope you don’t change is the Coconut Sugar. It just made the cookies taste so amazing! It almost tastes like graham crackers.

You cream the butter and sugar, mix in the rest of the ingredients, and fold in the chocolate at the end.


Plop them in the baking tray in even portions and pop them in the oven for 8-10 minutes.


Now, before you chow down, let’s talk supply. Our supply ebbs and flows to meet our babies needs. You can’t get a good measure of supply by pumping because a pump isn’t as efficient as your baby. If your baby is all of a sudden nursing every half hour when he used to go about 2 hours you don’t necessarily have to worry about your supply. He may just feel a growth spurt coming on and be putting in an order for a supply increase. Nursing is a great way to increase supply. There are lactogenic foods that can help along the way. These cookies feature some. Oats are a great one for me. I eat oatmeal almost every day. Coconut Oil is another one and so is sweet potato. There are also things like Fenugreek and Mother’s Milk Tea that can help you increase and maintain a good supply, but I won’t judge you for starting with cookies. 

Oversupply can lead to some painful issues like engorgment, mastitis, clogged ducts and more. So, be careful to back off the cookies if you’re dealing with “spray your baby in the face” supplies.

Actually here are some disclaimers Ali and I discussed:
If you are nursing your newborn and you don’t like any of his 3-6 month clothing, just eat a batch of these cookies. He’ll skip that size.
If you’re trying to wean your baby, don’t eat these cookies. Not even one.
If your baby has just started sleeping through the night and you shamelessly eat all of these cookies, do not, DO NOT sleep on your stomach. You may (probably will) wake up wet.

Gluten Free Lactation Cookies
Yields 24
A soft cookie with chocolate chips and a toasty flavor
Write a review
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 1 1/2 cup GF oats
  2. 3/4 cup GF all purpose flour
  3. 3 TBS ground flax seed
  4. pinch of salt
  5. 1/4 tsp baking soda
  6. 1/4 tsp baking powder
  7. 6 Tbs butter
  8. 2 Tbs coconut oil
  9. 3/4 cup coconut sugar
  10. 1 egg
  11. 1 tsp vanilla
  12. 3/4 cup dark chocolate chips
  1. Preheat oven to 350
  2. Cream together the butter, coconut oil and coconut sugar until light and fluffy.
  3. Add the rest of the ingredients (except chocolate chips) and mix well.
  4. Fold in chocolate chips.
  5. Drop 1-2 table spoon sized cookies on to parchment paper lined baking sheets.
  6. Bake for 8-10 minutes.
  1. Optional- Add 5 TBS brewers Yeast to more effectively increase milk supply.
  2. This recipe can be doubled.
  3. You may also freeze the raw cookie dough balls to easily bake as needed.
Dear Darla


  1. Cathy says:

    I’m making these for my daughter who’s expecting baby #2 mid October. She had a rough time nursing the first baby and didn’t have a good supply. So want to try these for sure (plus some other things you mentioned in your post) I have a couple questions on this recipe. Does the coconut sugar give them a coconutty flavor? Is brewers yeast the same as nutritional yeast? I have found Gluten Free nutritional yeast but I didn’t know if that was the same as Brewers yeast or not? What brand did you use? Thanks for your recipe and your answers!

    • DearDarla says:

      I think nutritional yeast is different. It’s an optional ingredient though. Coconut sugar tastes like graham crackers, of all things. I intensely recommend The Motherly Art Of Breastfeeding as a book for her to read. I think the information in it could totally change her experience for the better!
      Thanks for reading! Let me know if you need any more help.

  2. Lindsay says:

    Just curious, how soon did you see an increase in supply? I think I went in with greater expectations then I am seeing! Either way, they are delicious and I don’t feel guilty eating them… Because, you know, it’s for the baby…. 😛

    • DearDarla says:

      I saw an increase overnight. BUT my supply was pretty consistent and I was being very sacrificial and ate like… a lot of them in a day. If you’re still looking into increasing your supply, be sure to follow my other tips (fenugreek, sweet potatoes, daily oatmeal, coconut oil) drink an obscene amount of water and nurse, nurse, nurse to give your body the cue that you need to make more milk!

    • DearDarla says:

      Hey Sophia, what type of flour are you using? There is a chance it’s more dense or absorbent than the one I was using. In that case, you can compensate by adding more oil or butter (start with a few tablespoons). Or even another egg in the recipe to help bind it all better. Also, the oats absorb a ton of moisture. Different flours or different GF all purpose blends all respond differently. That’s all I can come up with. I hope it helps and you have better results, because I love these things. I’m due with number 3 in a few weeks and am planning to make a batch for my freezer!

  3. Lucinda Dutton says:

    Also, I notice these don’t contain brewer’s yeast. Is that because it’s not available in a gluten free version?

  4. Robin says:

    I see that this recipe calls for butter and coconut oil, I can’t do dairy so I would
    Normally substitute coconut out, but since it already calls for it what should I use?

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