Sourdough Lactation Cookies

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Sourdough discard, soft cookies, and a boost for milk supply? Now that’s what I call the ultimate mama treat. I’ve crafted the perfect blend of classic chocolate chip and cozy oatmeal raisin—everything you love about both in one irresistible cookie, with the added bonus of boosting your milk supply. Every time I bake these cookies, they disappear in no time! I’ve learned to only bake a few at a time—otherwise, I end up eating the whole batch myself! 😂 I love that this dough keeps so well in the fridge wrapped in parchment paper—it’s ready whenever I need it! With just 12–15 minutes of bake time, I often pop a few in the oven while making breakfast or tidying up to enjoy a fresh, sweet treat without any fuss.

Why do these cookies aid in milk supply? 

These sourdough lactation cookies contain key ingredients known to support milk production:

1. Brewer's Yeast

• Rich in B vitamins, iron, and protein, which help increase energy and support milk supply.

• Contains chromium, which may help regulate blood sugar and reduce postpartum cravings.

2. Ground Flaxseed

• High in omega-3 fatty acids, which support hormone balance and milk production.

• Contains phytoestrogens, which mimic estrogen and may help boost milk supply.

3. Oats

• A great source of iron, which is crucial for postpartum mothers since low iron levels can decrease milk supply.

• Rich in fiber and complex carbohydrates, helping with digestion and sustaining energy levels.

4. Healthy Fats (Coconut Oil & Butter)

• Supports hormone production, which is essential for milk supply.

• Help provide calories and nourishment for breastfeeding moms.

5. Sourdough Discard

• Contains prebiotics and probiotics that support gut health, which may contribute to overall postpartum recovery.

• Adds extra nutrients from fermented grains without spiking blood sugar.

Together, these ingredients create a nutrient-dense, milk-boosting snack while also being a delicious treat!

🌾 Recipe Card

Sourdough Lactation Cookies

½ cup (113g) unsalted butter, softened 

½ cup (113g) coconut oil 

¾ cup (150g) brown sugar

¼ cup (60ml) maple syrup 

2 large eggs

½ cup (120g) sourdough discard 

2 TBSP (30ml) milk 

1 tsp (5ml) vanilla extract or paste

1 ½ cups (135g) rolled oats 

1 ¼ cups (150g) whole wheat flour (or all-purpose) 

¼ cup (30g) ground flaxseed 

2 TBSP (16g) brewer’s yeast

1 tsp (5g) baking soda 

½ tsp (2.5g) salt 

1 tsp (2.5g) cinnamon

½ cup (40g) shredded coconut 

1 cup (90g) add-ins (dark chocolate chips, raisins, nuts) 

1. Cream together butter, coconut oil, brown sugar, and maple syrup until smooth.

2. Add eggs, sourdough discard, milk, and vanilla. Mix until well combined.

3. In a separate bowl, whisk together oats, flour, flaxseed, brewer’s yeast, baking soda, salt, and cinnamon.

4. Gradually mix dry ingredients into the wet. Fold in chocolate chips and coconut.

5. Wrap in parchment paper and chill in the fridge for at least an hour! (Overnight is best) 

6. Scoop dough (about 2 tablespoons or 45-50g each) onto baking sheet lined with parchment paper, spacing them 2 inches (5cm) apart.

7. Bake at 350°F / 175°C for 12-15 minutes, until edges are golden.

8. Let cool on a wire rack and enjoy!

Notes:

• These cookies freeze beautifully! Freeze dough balls for up to 3 months for a quick sweet treat!
• Fresh dough will keep well in the refrigerator for up to one week.

Try this recipe, and please let me know what you think about it!

Print this recipe here!

- Diana