Creating a lactation cookie that is vegan and gluten-free doesn’t mean that you have to sacrifice on taste. 

There are some wonderful alternative ingredients that help to ensure vegan and gluten-free options are plentiful for those new mums looking for a yummy and effective way to boost their breastmilk supply. 

By using commercial oat flour instead of flour, adding coconut oil instead of butter and creating a mixture that replicates an egg, new mums can enjoy a vegan and gluten-free lactation cookie that is packed with taste and plenty of wonderful benefits for breastfeeding. 

What ingredients are in a lactation cookie that make it good for my milk production?

Common ingredients that work to help milk production in a lactation cookie include oats, brewers yeast, flax seed, barley and or coconut oil. 

While there are plenty of variations, we would suggest that brewers yeast is the major ingredient you should ensure for your recipe to work a charm. You can make lactation cookies that are dairy-free, soy-free, gluten-free and vegan - just by alternating a few ingredients. 

In our vegan and gluten-free recipe, we combine a dry mix with an oat slurry (which replaces a standard egg used in traditional lactation cookie recipes) and then add in some extra texture from macadamia nuts, and barley malt syrup for extra sweetness. 

How long can vegan and gluten-free lactation cookies be stored? 

Lactation cookies can be stored and frozen once baked for up to 3 months, so you can make a few batches ahead of time and simply defrost or microwave your location cookie to enjoy when you are breastfeeding or when you feel your milk supply needs a little boost. 

If you are keeping the cookies in an air-tight container, be sure to enjoy them within 7 days of baking. Trust us, you won’t have to worry about that - the cookies are so delicious you will be enjoying a few each day! 

Vegan & Gluten-Free Lactation Cookies

• Prep: 5 mins
• Cook: 15 mins
• Total: 20 mins
• Servings: 20

Ingredients

• 2 cups of rolled oats

• ½ cup macadamia nuts roughly chopped

• ¾ cup of commercial oat flour

• ⅔  cup of brewers yeast

• ½ cup all-purpose flour

• Half cup flax seed 

• 1/2 teaspoon baking powder

• 1/2 teaspoon cinnamon 

• 1/2 teaspoon baking soda

• Pinch salt

• 170g coconut oil

• 1 cup white cane sugar 

• Oat slurry - made from 50g oats, ⅓ cup water mixed together to replicate an egg)

• Nutmeg to taste 

• 2 teaspoons vanilla extract

• 1.5 cups sugar

• 2 teaspoons vanilla extract

• 1.5 cups of dairy-free/vegan chocolate chips