Looking for another way to boost your milk supply or increase your oat and flax intake?? I have another yummy recipe to share with you!! These dairy free lactation cookies are filled with oats, flax, brewers yeast and a bonus ingredient – avocado oil! The added bonus supplies us with extra nutrients and makes them dairy free in case you have a baby who cannot tolerate dairy.
Tips & Adaptations for Dairy Free Lactation Cookies
- I used Avocado Oil for an extra nutritional boost but if you don’t keep avocado oil on hand any neutral oil will work or a melted dairy free butter such as earth’s balance.
- If the taste of the brewer’s yeast is too strong or you want to make and don’t have you can eliminate.
- These cookies are also a great base for a toddler trail mix cookie.
- I used some dairy free dark chocolate chips but I have also added sprinkles for my kids for fun!
- Honey, maple syrup or agave works as sweetener.
If you are looking for my other lactation recipes check them all out here.
Dairy Free Lactation Cookies
Cookies made with a wholesome blend of oats, flax & brewers yeast that may help promote the secretion of milk! They are a great nutritious snack for a new mom. Made with avocado oil for extra nutrients & for those who cannot have dairy while nursing.
- 2/3 cup avocado oil (see note)
- ½ cup honey (or maple syrup)
- 2 eggs
- 2 tsp vanilla
- 1 cup whole wheat flour
- 1 cup white flour
- 1/3 cup brewers yeast
- 1/3 cup ground flax seed
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 2 cups oats
- 1 cup mix-ins (raisins, chocolate chips (dairy free, nuts, seeds etc…))
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Arrange a rack in the middle of the oven and heat to 350°F.
- Line a baking sheet with parchment paper
- Measure the oil and honey in a liquid measuring cup
- Add in the eggs and vanilla, whisk together and set aside
- In a large bowl measure the flours, brewers yeast, flax, baking powder, baking soda, cinnamon, and salt and whisk together to combine
- Add the wet ingredients into the dry ingredients and mix thoroughly
- Fold in the oats 1 cup at a time
- Fold in your mix-ins
- Using a medium scoop, measure and scoop the dough on the parchment lined baking sheet (they do not spread so you do not have to spread them far apart)
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Bake the cookies for 8-10 minutes- Note: halfway through the baking time I flatten the cookies with the back of a spatula – you do not have to do this (cookies will be firm on the outside and soft inside)
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Transfer the cookies to a cooling rack and let cool for 5-10 minutes before eating
You can use any oil here – organic canola, melted coconut or olive (will give a slight olive taste though)
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