Lactation cookie dry mix

Introducing our special Lactation Cookie Mix, designed to make 20-24 cookies (46oz of mix). Crafted with care for breastfeeding mothers, each batch is made with handpicked ingredients to ensure both taste and nourishment.

Our recipe features wholesome elements like old-fashioned rolled oats, brewers yeast, and flaxseed, known for their lactogenic properties to naturally promote milk production.

My Lactation Cookie Mix comes with generous additions of chocolate chips / cranberries, coconut flakes and cinnamon. You can also customize them with  almonds, or pecans for added flavor.

Whether you’re a new mom looking to boost milk supply or simply craving a wholesome treat, our Lactation Cookies are the perfect choice. Handcrafted with love, they’re not only delicious but also a nourishing companion for your breastfeeding journey.

If you're considering gifting these to a new mom, I suggest baking a batch and then making another to freeze. Alternatively, you can bake half a batch and freeze the remaining dough for later use. This way, she can enjoy freshly baked cookies whenever she wants!

To make cookies you will need to add:

12 tablespoons organic unsalted butter
4 tablespoons unrefined organic virgin coconut oil
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract

Instructions:

In your electric mixer’s bowl, cream the butter and coconut oil on medium speed until creamy. Incorporate the egg and egg yolk, beating until combined, roughly 2 to 3 minutes. Then, add the vanilla extract and beat until well combined. Gradually blend in the dry ingredients on low speed until just mixed. 

If you don't have or can't find coconut oil, you can use all butter instead. However, if you substitute any amount of butter for more coconut oil, the cookies may spread a bit more. Conversely, if you decrease the total fat (butter/oil) amount, the cookies may turn out drier. The choice is yours!

Preheat the oven the 350 degrees F. 

Using a scoop, form the dough into 1-inch rounds (an ice cream scoop works well for uniform size) and arrange them on a baking sheet, ensuring they are about 2 inches apart. Bake for 10 to 14 minutes until the bottoms turn a light golden color. Allow them to cool completely before transferring to a sealed container for storage.

Freezing this dough is simple: scoop the rounds onto a baking sheet, freeze for 2 hours, then transfer the dough rounds into a ziplock bag and store in the freezer. When ready to bake, follow the same temperature instructions. Adjust baking time as needed, depending on your preference.