Lactation Cookies Recipe

Name: Lactation Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces old-fashioned rolled oats, not instant or thick-cut (about 2 cups; 200g); 6 ounces chocolate chips (about 1 heaping cup; 170g), preferably a blend of percentages and styles (see our list of; for recommendations), plus more for garnishing; 5 ounces toasted macadamia nuts (about 1 heaping cup; 140g), roughly chopped; 3 ounces commercial oat flour, such as; (about 3/4 cup plus 1 tablespoon; 85g); not homemade (see note); 3 ounces non-bitter brewer's yeast powder, such as; (about 2/3 cup, spooned; 85g); 2 1/2 ounces all-purpose flour, such as Gold Medal (about 1/2 cup, spooned; 70g); 2 ounces flax meal (about 1/2 cup, spooned; 55g); 8 ounces unsalted butter (about 16 tablespoons; 225g), soft but cool, about 65u00b0F (18u00b0C); 7 ounces white sugar (about 1 cup; 200g); 2 ounces barley malt syrup, such as; (about 3 tablespoons; 55g); 1 ounce vanilla extract (about 2 tablespoons; 30g); 1 1/4 teaspoons baking soda; 1 1/4 teaspoons ground cinnamon; 1 teaspoon ground ginger; 3/4 teaspoon (3g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight; 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge

Bake this irresistible Lactation Cookies at home. Made with rolled oats, chocolate chips, recommendations and nuts. Easy step-by-step instructions inclu…

This Lactation Cookies relies on simple, everyday ingredients such as barley malt syrup, such as, (about 3 tablespoons; 55g), baking soda and ground cinnamon. It comes together quickly and makes 4 servings, at about 1302 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Lactation Cookies delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

7 ounces old-fashioned rolled oats, not instant or thick-cut (about 2 cups; 200g)
6 ounces chocolate chips (about 1 heaping cup; 170g), preferably a blend of percentages and styles (see our list of
for recommendations), plus more for garnishing
5 ounces toasted macadamia nuts (about 1 heaping cup; 140g), roughly chopped
3 ounces commercial oat flour, such as
(about 3/4 cup plus 1 tablespoon; 85g); not homemade (see note)
3 ounces non-bitter brewer's yeast powder, such as
(about 2/3 cup, spooned; 85g)
2 1/2 ounces all-purpose flour, such as Gold Medal (about 1/2 cup, spooned; 70g)
2 ounces flax meal (about 1/2 cup, spooned; 55g)
8 ounces unsalted butter (about 16 tablespoons; 225g), soft but cool, about 65u00b0F (18u00b0C)
7 ounces white sugar (about 1 cup; 200g)
2 ounces barley malt syrup, such as
(about 3 tablespoons; 55g)
1 ounce vanilla extract (about 2 tablespoons; 30g)
1 1/4 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon (3g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight
1 large egg (about 1 3/4 ounces; 50g), straight from the fridge

1
In a large bowl, combine rolled oats, chocolate chips, macadamia nuts, oat flour, brewer's yeast powder, all-purpose flour, and flax meal, tossing with a flexible spatula until mixture is completely homogenized. Proceed immediately to the next step or transfer the dry mix to an airtight container and store at cool room temperature until the date stamped on the package of macadamia nuts.
2
Set oven rack to middle position and preheat to 350u00b0F (180u00b0C). In the bowl of a stand mixer fitted with a paddle attachment, combine butter, sugar, barley malt syrup, vanilla extract, baking soda, cinnamon, ginger, and salt. Mix on low speed to combine, then increase to medium and cream until soft, pale, and light, about 5 minutes. Along the way, pause to scrape the bowl and beater using a flexible spatula.
3
While mixing on medium speed, add egg and continue beating until smooth and homogeneous, scraping bowl as needed. Reduce speed to low and add dry mix all at once. Continue mixing until thoroughly incorporated, with no visible patches of dry mix. Scrape bowl and beater with flexible spatula, then fold dough a few times by hand to be sure the texture is even.
4
Using a 2-tablespoon cookie scoop, divide dough into approximately 40 portions. If you like, top each piece with a few extra chocolate chips for garnish. Arrange up to 12 portions of dough on a parchment-lined half-sheet pan and transfer remaining dough to a heavy-duty zipper-lock bag for cold storage. The dough can be refrigerated for about 2 weeks or frozen for up to 3 months, then thawed to about 70u00b0F (21u00b0C) before being baked as directed.
5
Bake portioned freshly made or thawed dough on parchment-lined half-sheet pan until cookies are puffy and golden brown and firm to the touch around the edges, but a little soft and fragile in the center, about 14 minutes. Enjoy warm, or let cookies cool and transfer to an airtight container, where they can be stored for up to 1 week at room temperature.

1302

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 7 ounces old-fashioned rolled oats, not instant or thick-cut (about 2 cups; 200g), 6 ounces chocolate chips (about 1 heaping cup; 170g), preferably a blend of percentages and styles (see our list of, for recommendations), plus more for garnishing, 5 ounces toasted macadamia nuts (about 1 heaping cup; 140g), roughly chopped, and more.

Yes, Lactation Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1302 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Super Scones
Easy Dinty Moore Pot Pie
Most Delicious Cheesecake
Jam Swirl Muffins