Boobie Cookies (aka lactation cookies)

Desserts & Baking, Recipes

Boobie Cookies (aka lactation cookies)

Now, I’m not promising that these boobie cookies will work miracles for your breastmilk production (it’s mostly anecdotal evidence to support that these foods will increase supply), but I also know that it won’t hurt AND they make for a super yummy healthier treat regardless.  Check out my post on my tips and tricks for increasing your breast milk supply if you want to learn more.

Some ingredients, such as oats and brewers yeast, are thought to be “galactogogues”, substances that increase breast milk production.  Though research supporting the role of these foods in increasing breast milk supply is pretty slim (it’s mostly anecdotal evidence at this point), adding these foods to a nursing mom’s diet can’t hurt!  It’s important to stay well hydrated and well fed when breastfeeding, eating a diet with plenty of fat and a range of nutrients to support the demands of producing breastmilk.  If you have concerns with your breastmilk supply it’s best to speak with your healthcare provider to seek more individualized support.

If you’re not nursing and still want to make these cookies (I mean why not?), you can feel free to leave out the brewers yeast.  If you like a chewier cookie increase the nut butter to 1 cup and double the honey or brown rice syrup.

Makes about 24 cookies



  • 1/2 cup melted butter or coconut oil
  • ¾ cup almond butter or peanut butter
  • 1 tsp. vanilla
  • 3 free range eggs or the flax egg substitution below*
  • 1/4 c. honey or brown rice syrup
  • 1 cup quick oats
  • 1/4 c. de-bittered brewers yeast
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • 1 cup sweetened shredded coconut
  • 1 cup coarsely ground almonds**
  • ¼ cup brown sugar
  • 1 Tbsp. flax seeds
  • 1 tsp. baking soda
  • ½ cup oat flour or whole wheat flour
  • ½ cup semi-sweet chocolate chips or chunks

*substitute 4 tablespoons of ground flax seeds mixed with 1/3 cup water – stir and let sit for 2 minutes before adding to the dough

**I used a mini food processor to chop the almonds, just don’t over-process them!




  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. In a large bowl combine the melted butter or coconut oil, nut butter, vanilla, eggs and honey. Mix with an electric mixer on medium speed until combined.
  3. Add the remainder of the ingredients and continue to mix on medium speed (or use your hands!) until all ingredients are combined.
  4. Place heaping tablespoons of cookie dough along the parchment-lined baking sheet, spacing 1-2 inches apart and pressing down slightly with the palm of your hand, and bake for about 10 minutes or until the edges are golden.
  5. Let the cookies rest on the cookie sheet for around 5-10 minutes (the vegan version is a bit crumbly when warm), and gently transfer them with a metal spatula to a baking rack to cool. These cookies freeze well in a sealed bag or container for up to 1 month.


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30 Comments on “Boobie Cookies (aka lactation cookies)”

  1. Kristin

    Hello! My sister and a few friends are expecting in the coming months. I’d like to make a huge batch and have them ready for when babies come (most will have to be mailed). Have you frozen these cookies? I’m wondering how they’ll hold up.

    1. Tori Wesszer

      Hi Kristin! Congratulations!! I would say that they will be fine frozen for about a month, I wouldn’t freeze them longer than that. Good luck and take care!!! Tori

  2. Kellie

    Hi Tara & Tori!
    The brewer’s yeast is one of the three key ingredients that are essential to increase supply in this recipe. The other two are flax seed and oats. I would leave those three if you trying to increase supply! I made a variation of these cookies–only six ingredients and didn’t bake them. They were soooo good!

  3. Joyce

    I know I asked you a couple questions on instagram already but, are the flax seeds in this recipe whole ones that are ground or the ones at the grocery store that are already de-shelled?? Thanks!

  4. Ally

    Hi Tori,

    Let me start by saying how much I love your site and all your recipes! So good! Thank you so much for sharing your creations. These cookies are amazing. Next time, I might omit the eggs and eat the cookie dough it was all so good!

  5. Renee Francoeur

    I accidentally used chia seeds instead of flax seeds… will this be ok? Thanks for such a great site! Love your Instagram!

  6. Gwen

    Debittered brewers yeast is not gluten free from my understanding. Do you have another suggestion that would be a great gluten free substitute that would have similar benefits?

    1. Tori Wesszer

      Hi Gwen, yes you are perfectly right. I have adapted the recipe to read differently: I don’t have another specific ingredient that would substitute for this, but have added ground flax to my last batch and it turned out great (add a bit of water if you need to). Flax is one of those ingredients that may help with breastmilk production so this may work well! Take care! Tori

  7. Emilie

    Would this recipe be considered vegan (if you do indeed omit the eggs)?
    Are semi-sweet chocolate chips vegan? Asking because I’m planning to make for a friend who is breastfeeding! thanks.

    1. Tori Wesszer

      Hi Kirsten,
      You would have to substitute them with something else to keep the consistency of the cookies. Perhaps try adding some additional oats? I haven’t tried it so can’t say for sure how they would turn out!

  8. Lindsay

    Hey!! I’m a huge fan girl lol. (Just wanted to say that first)
    also Almond flour okay instead of nut flour?

    1. Tori Wesszer

      Thanks Lindsay!!! I think you could, though since I haven’t tried I can’t say for sure. If you do give it a whirl please let me know!!

      Thanks for following along! Tori

  9. Sara

    Hi tori!! I made these tonight for my sister and they taste AMAZING!!! However they are super crumbly and you can’t pick one up without breaking- what did I do wrong?!!

    Thanks- you’re awesome!!

    1. Tori Wesszer

      Hey Sara! Oh gee… did you make the vegan version. I found that they fell apart right away when taking them out of the oven but set up nicely – how did they do when you left them to cool? I wonder if you may have needed to press the cookies together more before baking? Thanks for following along!

  10. Natalie Lake

    Tori, these cookies are unreal! They turn out a little different every time
    I make them (I should probably measure the ingredients), but always delicious. I just made a vegan batch without the brewers yeast for Valentine’s day. I decided to channel my inner Tori and make them into heart shapes too. Thanks a bunch ❤️

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