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Dairy Free Lactation Cookies

Healthy Dairy Free Lactation CookiesLooking 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

Dairy Free Lactation Cookies

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Prep Time: 20 minutes
Cook Time: 8 minutes
Servings:36 cookies
Course:Dessert, Snack
Keyword:cookie, Dairy Free, Kid Friendly


  • 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…)


  • 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)
  • 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)
  • 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)
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!

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