The Best Dairy-free Lactation Cookies

5 from 3 votes

The most delicious dairy-free oatmeal cookie recipe that naturally boosts milk production for nursing mamas.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

3 cups rolled oats (I like using 1.5 cups of one minute oats and 1.5 cups of old fashioned rolled oats)
1/2 tsp salt
1/2 cup all purpose flour
1/2 cup almond flour
1/2 tsp baking soda
3 Tbs flaxseed meal
5 Tbs brewers yeast
1 tsp cinnamon
1 tsp vanilla
1 egg
1 cup coconut sugar (or maple sugar or brown sugar)
1/4 cup water
¾ cup olive oil (avocado oil, coconut oil or corn oil work too)
1/4 cup apple sauce
1 cup mix-ins ( chocolate chips or raisins)

Cover a cookie sheet with a silicon mat or parchment paper. Preheat oven to 350 degrees F.
In a large bowl, add the rolled oats, salt, flour, almond flour, baking soda, flaxseed meal, brewers yeast and cinnamon together in one bowl. Mix.
In another large bowl, add the vanilla, egg, coconut sugar, water, olive oil, and apple sauce together. Mix until blended and the mixture thickens.
Pour the dry ingredients into the wet ingredients and mix until all of the batter is wet. (Make sure there is no dry flour in the mixture)
Fold in your mix-ins. (Chocolate chips, raisins, or other mix-in of your choice). I personally like adding 1/2 cup of raisins and 1/2 cup of dairy-free chocolate chips.
Scoop golf ball sized spoonfuls of the batter onto the cookie sheet. ( I wet my hands and then roll the batter into balls in my hands before putting them onto the cookie sheet and pressing down on them lightly with the back of a spoon.)
Bake for 10-12 minutes. 10 minutes works perfect for me. Then, let the cookies sit on the pan for a few minutes before letting them cool on wire cooling racks. You can also just put them onto plate immediately as well.
This recipe yields 24-28 cookies.

To make this recipe nut-free, replace the almond flour with regular flour. You can replace it at a 1:1 ratio. So instead of 1/2 cup of almond flour, add another 1/2 cup of regular flour.

To make this recipe gluten-free, replace the all purpose flour with gluten-free flour at a 1:1 ratio.

Instead of olive oil, you can use coconut oil, avocado oil, or vegetable oil.

Instead of coconut sugar, you can use maple sugar or brown sugar at a 1:1 ratio.