Oatmeal Chocolate Chip Lactation Cookies

Y’all know I love my chocolate. When I started noticing my pumping supply taking a hit, I thought it was finally time to try my hand at lactation cookies. A friend gifted me a mix to try out and while they were delicious, I couldn’t fathom spending $25 on a cookie mix for 2 dozen cookies! A quick Google search returned this recipe and after ordering some brewer’s yeast on Amazon, I was off. This recipe makes 4.5 dozen cookies and it’s recommended to eat 2 per day to help increase supply… Good luck with that 😜 I have yet to eat less than 3 in 1 sitting and I’ve definitely noticed a slight bump in my milk production. Let me know how they work for you! 


  • 1 cup (2 sticks) unsalted butter
  • 1 cup sugar
  • 1 cup firmly packed brown sugar
  • 4 tbsps water
  • 2 tbsps flax seed meal
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 cups old-fashioned oats
  • 1 cup chocolate chips
  • 2 -4 tbsps brewer’s yeast (I used 4)


Preheat oven to 350 degrees Fahrenheit and prepare a couple of cookie sheets with parchment. Gather your ingredients, particularly your star milk-making players:  

In a small bowl, mix together flaxseed meal and water, then set aside for 3-5 minutes. It’ll gradually turn into a thick, almost paste-like mixture. 

In a medium mixing bowl, toss together the flour, brewer’s yeast, baking soda, and salt and set aside.  In the bowl of your stand mixer, beat together butter and sugars until well combined. Beat in eggs completely, then add vanilla and flaxseed meal/water mixture. On low speed, add the dry ingredients to the wet. Fold in the oats and chocolate chips with a spatula. 

Scoop dough in tablespoon-sized drops onto prepared baking sheets and bake for 8-12 minutes (depending on your oven- I think mine’s been running hot!). Allow to cool in sheets for a couple of minutes before transferring to a baking rack. Store in an airtight container.  

Happy World Breastfeeding Week from me and my milk-lovin’ chunk! 😍 

Recipe from Food.com

Baked Cookie Butter Oatmeal

I think the secret’s out: I’m a bit obsessed with cookie butter. I’ve tried just about every cookie butter flavored product I’ve come across, and I’m sad to say none have really captured the absolute deliciousness that is the original cookie butter spread. When I found this recipe, I went in to it expecting to be let down. Y’all, I’m happy to report that my expectations were exceeded! Oatmeal doesn’t really get my gears going, but cookie butter oatmeal is something with which I can definitely get on board. With the banana sauce, a serving clocks in at about 400 calories so I’m hesitant to call it healthy. It’s so filling though, it’s totally worth it! 5-6 hours later I’m still not hungry. This is a breakfast worth getting excited over, for sure.


  • 1/3 cup old fashioned dry oats
  • Pinch of salt
  • 1/4 tsp baking powder 
  • 1 egg white
  • 2 heaping tbsps cookie butter
  • 1/3 cup skim milk
  • 1/4 tsp vanilla 

For the banana sauce (optional):

  • 1/2 large ripe banana
  • 2 tbsps plain or vanilla yogurt
  • Pinch of cinnamon
  • 1/4 tsp vanilla


Preheat oven to 350 degrees Fahrenheit and lightly grease a small ovenproof bowl. (I used my 18 oz square Le Creuset baking dish and it was perfect.) In a small bowl, whisk together the oats, salt, and baking powder. In another small bowl or liquid measuring cup, whisk together the egg white and cookie butter. This can take some work; cookie butter is super thick and sticky! I promise it comes together. Once well combined, add the milk and vanilla to the cookie butter mixture.  


Add the wet ingredients to the dry and mix well. Pour oatmeal into your prepared dish/bowl.  

 Pop into the oven for about 20 minutes, or until the oatmeal is nice and puffy. While your oatmeal is baking, make your banana sauce (if using). Add the half banana and yogurt to a small food processor.  

 Blend completely, then sprinkle in a little cinnamon and the vanilla…  

 Then drizzle some sauce on top of your slightly cooled oatmeal. Oh yes. So. Much. Yes.  

 Don’t think you have to wait for cooler temperatures to give this scrumptious little breakfast treat a try! 

Recipe from Healthy Food for Living.