These healthy oatmeal chocolate chip lactation cookies are not only great for boosting breast milk supply, they're also truly good for you, filled with nutritious ingredients like oats, banana, pecans and coconut. They're gluten-free, dairy-free, egg-free, and can be made completely allergen free if needed, so they're perfect for breastfeeding moms of babies with allergies and sensitivities.
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Healthy Lactation Cookies
Lactation cookies are a great snack or dessert for breastfeeding moms. They're typically some form of your average chocolate chip cookie, but with milk-boosting ingredients like oatmeal and brewer's yeast. Even the 'healthy' versions typically have quite a bit of sugar and butter. These lactation cookies are different. They are truly healthy - the base is banana (for natural sweetness), coconut oil, and oats. Then they get a flavor boost from nutritious and delicious mix-ins: chocolate chips, coconut and pecans. I leave out the brewer's yeast (though you can add some if you want) and instead rely on milk-boosting ingredients that I already have on hand like oats and flaxseed. They are kind of a cross between breakfast cookies and cowboy cookies. Yum!
Actually Allergy Friendly
When I found out my youngest little one was allergic to basically everything, I started looking up gluten-free and dairy-free recipes immediately. But what I found was that most cookies and other baking recipes will swap one allergen for another, such as eggs, peanut butter, yogurt, or tahini. We can't have any of those! Because these lactation cookies are made without flour, butter, or eggs, they are very allergy friendly if you're nursing an allergy baby! They're naturally gluten-free and dairy-free (if you use dairy-free chocolate chips), and can also be made completely allergen free with a couple easy swaps. I initially created this recipe before we were allergen-free, hence the pecans and coconut, which are incredibly delicious if you can eat them! But they are still great without the tree nuts. They are the perfect snack for any time of day for breastfeeding (and pregnant) moms, but they can be eaten by little ones, too!
Looking for more lactation help? Try my homemade lactation tea blend!
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Ingredients
- Banana - The banana is the source of most of the sweetness (and makes for a truly healthy cookie). Go for a very ripe banana (the browner the better) for the most sweetness.
- Coconut oil - Coconut oil adds a little flavor and keeps them moist and delicious for days. If you can't do coconut, you can swap in olive oil, avocado oil or butter (if you can tolerate dairy).
- Rolled oats - A natural milk-boosting food! Use certified gluten-free oats if necessary.
- Ground flaxseed - Flaxseed is also a great milk-booster. It also helps bind the cookies without egg.
- Coconut - I like unsweetened large flakes.
- Pecans - Add a delicious, toasty crunch!
- Chocolate chips - Use dairy-free chocoalte chips if necessary.
- Other baking essentials: Vanilla and salt.
- For an extra boost: Feel free to add brewer's yeast. My favorite is Kate Naturals - it is way less bitter than most brands.
- Optional: Add a tablespoon of brown sugar, honey, or maple syrup for a sweeter cookie.
Helpful Equipment
- 2 tablespoon cookie scoop
- Baking sheet with parchment or a silicone baking mat
Step By Step Instructions
For the full printable recipe, scroll to the recipe card at the bottom of the page.
- Mash the banana well with a fork.
- Stir in the melted coconut oil and vanilla and mix well. If you're adding extra sweetener, add it in here.
- Stir in oats, flaxseed, salt, coconut, pecans and chocolate chips.
- Scoop the mixture by 2 tablespoons onto a lined baking sheet, spacing them evenly. Use the scoop to press the balls into cookie shapes - the batter will not spread in the oven.
- Bake at 350°F for 20 minutes. Allow cookies to cool on the baking sheet before removing.
Ingredient Swaps
- Gluten-free: They already are! Just make sure you're using certified gluten-free oats since oats can be cross-contaminated with wheat.
- Dairy-free: Already are as long as you're using dairy-free chocolate chips!
- For completely nut/coconut-free: Leave out the coconut and pecans and use olive oil, avocado oil, or melted butter (if you can do dairy) in place of the coconut oil. AND add an extra ¼ cup oats and/or pumpkin seeds.
- Pecans: Feel free to swap for walnuts, or if you're nut free, pumpkin seeds are delicious.
- Sweeter cookies: Add a tablespoon of brown sugar, honey, or maple syrup when you mix in the coconut oil
Storage and Reheating
Because these cookies are made without refined sugar, they need to be refrigerated. Store in the refrigerator in an airtight container for up to 5 days. They are also freezer-friendly! Thaw in the refrigerator overnight or on the counter for an hour or so.
To reheat, you can pop one in the microwave for 15-30 seconds, stick in the oven until warmed through, or (my favorite) air fry on the lowest setting until warmed through.
Baby and Toddler Friendly, Too!
Because these cookies have a soft, chewy texture much like a breakfast cookie and have no refined sugar in the base, they can be made for baby and toddler, too! For babies under 1 year, leave out the mix-ins (chocolate chips, pecans and coconut) and add an additional ¼ cup of oats.
For toddlers, use your best judgement on mix-ins based on age and eating ability. If your little ones are old enough to handle nuts and you're cool with giving them chocolate chips, make the recipe as-is. You can leave out the chocolate chips to keep them sugar-free. Or leave out the pecans if you're nervous about choking. The recipe is very flexible!
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Healthy Oatmeal Chocolate Chip Lactation Cookies with Coconut and Pecans Recipe (Gluten, Dairy, and Egg Free)
These healthy oatmeal chocolate chip lactation cookies are not only great for boosting breast milk supply, they're also truly good for you, filled with nutritious ingredients like oats, banana, pecans and coconut. They're gluten-free, dairy-free, egg-free, and can be made completely allergen free if needed, so they're perfect for breastfeeding moms of babies with allergies and sensitivities.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 cookies 1x
- Category: snack
- Method: baked
- Cuisine: American
Ingredients
- 1 large overripe banana
- 2 tbsp melted coconut oil
- ½ tsp vanilla
- ½ cup rolled oats, certified gluten-free if necessary
- 3 tbsp ground flaxseed
- ¼ tsp salt
- ¼ cup unsweetened coconut flakes
- ¼ cup chopped pecans
- ¼ cup chocolate chips (dairy-free if necessary)
- optional: 2 tablespoon brewer's yeast for an extra milk boost
- optional: 1 tablespoon brown sugar, honey, or maple syrup for more sweetness
Instructions
- Heat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mash the banana well.
- Stir in the melted coconut oil, vanilla and optional brewer's yeast or additional sweetener.
- Stir in the oats, flaxseed, coconut, pecans, and chocolate chips.
- Using a 2-tbsp cookie scoop, scoop the mixture onto the prepared baking sheet, spacing evenly. Use the back of the scoop to flatten into cookies - they will not spread in the oven.
- Bake at 350°F for 20 minutes, or until golden on top. Allow cookies to cool on the baking sheet before removing.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days,
Ingredient swaps:
- Gluten-free: Make sure you use certified gluten-free oats.
- Dairy-free: Make sure you use dairy-free chocolate chips.
- Completely nut/coconut free: Replace coconut oil with avocado oil or avocado oil (or melted butter if you can do dairy). Omit coconut and pecans, and add an additional ¼ cup of oats. You could also add pumpkin seeds.
- Pecans: Swap with walnuts, pumpkin seeds, raisins, or dried cranberries.
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