I love baking these special cookies for new moms. They’re packed with oatmeal, brewer’s yeast, and flaxseed to help support milk production—but let’s be honest, they’re really just a great excuse for a soft, chewy chocolate chip cookie. I’ve shared these with so many friends over the years, and they always tell me how thoughtful it feels to get a homemade batch during those exhausting newborn days.

When my neighbor had her second baby, I surprised her with a tin of these cookies tied with a little ribbon. She nearly teared up, saying it was the first homemade treat she’d had since giving birth. Those are the moments that remind me why I love to cook.

If you know someone who’s breastfeeding—or if you just want an excuse to bake cookies that sound virtuous—this recipe is a winner.

What Makes Them Special for Nursing Moms

You might be wondering if these cookies actually help with milk supply. Honestly? Everyone’s experience is different.

I remember talking to a mom friend who swore they were magic, while another said they didn’t notice much difference. For me, when I was figuring out nursing and pumping with my little one, every little boost felt worth trying. And besides, it felt comforting to bake something that felt supportive.

These cookies include ingredients that are traditionally believed to encourage milk production:

• Oats – An old standby, and honestly just so hearty and satisfying in a cookie. They’re thought to help because of their iron content.
• Flaxseed – Adds healthy fats and phytoestrogens. I like buying the pre-ground version to save time.
• Brewer’s yeast – This one’s got a bit of a strong flavor, but it’s full of B vitamins and minerals. I usually buy it once and keep it in the pantry for baking projects like this.

My personal approach was always, “If it helps a little, great. If it doesn’t, I still get cookies.”

What You’ll Need to Make These

This recipe is basically an oatmeal chocolate chip cookie with a few milk-boosting extras. Here’s what I always keep on hand:

• Old-fashioned rolled oats – Don’t use quick oats; they get too mushy.
• Ground flaxseed – You can grind it yourself, but I keep a bag of it in the fridge so it stays fresh.
• Brewer’s yeast – Look for it in the baking or health section. Just double-check you’re not buying baker’s yeast by mistake.
• Standard cookie staples – Butter, sugar, eggs, vanilla, flour, baking powder, salt, and chocolate chips.

I still remember the first time I tried sneaking in too much brewer’s yeast. Let’s just say the taste test was… educational. Balance really matters here!

Step-by-Step Baking Instructions

1. Get everything prepped.
I always preheat the oven to 350°F (175°C) first so it’s ready. Lining the baking sheet with parchment paper makes cleanup easy. I like to measure everything ahead, especially sticky stuff like flaxseed meal and brewer’s yeast that tends to clump.

2. Cream the butter and sugar.
Beat until it’s fluffy—this part makes the cookies tender. Then mix in eggs and vanilla. My little one used to “help” by holding the hand mixer, which was both adorable and nerve-wracking.

3. Mix the dry ingredients.
In a separate bowl, combine oats, flour, baking powder, salt, brewer’s yeast, and flaxseed. This helps everything distribute evenly so you don’t get one weird-tasting bite.

4. Combine wet and dry.
Stir them together gently. Fold in the almond butter and chocolate chips. The dough will be thick—I usually end up using a sturdy wooden spoon.

5. Scoop and bake.
Use a cookie scoop or spoon to portion dough onto the tray. Bake 10–12 minutes until the edges are golden but the centers are still soft. Let them cool a bit on the tray so they don’t fall apart.

I often bake a double batch and freeze half the dough. That way I can bake off a fresh batch in those chaotic early weeks when making anything from scratch feels impossible.

How Many Should You Eat?

I get asked this by new moms a lot, and honestly, there’s no strict answer.

These are cookies, not medicine. Some moms find eating one or two a day feels helpful. I once had a friend admit she ate six in one go during a growth-spurt cluster feed. Do what feels good for you—just don’t expect them to be a miracle cure.

When I was breastfeeding, I always appreciated having something filling and homemade to grab between feeds. These definitely satisfied that middle-of-the-night hunger.

Other Simple Tips to Support Milk Supply

While I’m not a professional, I’m happy to share what worked for me and friends:

• Feed or pump often. Milk production is supply and demand.
• Empty the breast fully. That tells your body to make more.
• Power pump sessions. Mimic cluster feeding by pumping on-and-off for an hour.
• Middle-of-the-night sessions. Annoying but effective. My 4am pumps were always my biggest.
• Skin-to-skin time. It’s not just for the hospital. Holding your baby close can really help.

Honestly, just being kind to yourself goes a long way. Those early weeks can be overwhelming.

Your Questions, Answered

Can I swap the chocolate chips for something else?
Absolutely. Chopped nuts, coconut flakes, or dried fruit like cranberries or cherries work beautifully. I once made them with raisins for a friend who didn’t want chocolate and they were surprisingly good.

Do these freeze well?
They freeze great. Once they’re cool, stash them in a freezer-safe container for up to three months. I liked having a stash ready for late-night snacking.

Is it okay if someone who isn’t nursing eats them?
Totally fine. My husband was always “helping” himself to these. There’s nothing in them that will make milk appear where it’s not supposed to!

Final Thoughts

If you know a new mom, bake her these. If you are a new mom, bake them for yourself or ask someone to make them for you. They’re a small gesture of love in a very intense season of life.

I’ve shared them with so many friends over the years, and it always feels like giving a little edible hug. I hope they bring you—or someone you care about—that same bit of comfort.

Try other Cookies recipes:

• Gluten-Free Sugar Cookies
• Gluten-Free Chocolate Chip Cookies
• Thin Crispy Chocolate Chip Cookies