Oatmeal lactation cookies are so yummy it is ridiculous. I live on pinterest looking for inspo and ideas to keep my milk supply boosted as much as possible.

That’s why I created these…

I love to keep them in a Mason Jar for optimal freshness and to experience that yummy cinnamon aroma flood the air when I remove the lid.

Delicious oatmeal lactation cookies with cinnamon accents that mask the brewer’s yeast so well, you don’t even know it’s there.

Brewers Yeast is quite the ingredient, let me tell you! Its appearance is not appealing at all and smells and looks like unflavored protein powder. It is best to be used in drinks or baking to hide its flavor.

Now you are probably wondering, “What does it taste like?”. Well, it has a nutty taste to it, it pretty much tastes like slightly bitter unsalted nuts. The flavor is not that bad depending on how you use it.

I actually managed to create this decadent Lactation Brownie recipe that compliments brewers yeast pretty well.

These cookies are super low-calorie and make a GREAT breastfeeding snack or breakfast snack! Hide them once you make them before everyone finds them and devours them!

Well, that might be a little hard to do as the aroma of cinnamon floods your kitchen. But at least this batch makes a whopping 25-30 cookies so you’ll have plenty to share!

Using flax eggs (flaxseed meal and water), brewers yeast, and quick or rolled oats these cookies can not be any more packed with galactagogues to combat even stubborn slacker boobs!

My favorite lactation ingredients to use.
My favorite lactation aides (links above)

Quick Oats work well but tend to absorb more, so that’s why I favor rolled oats for more texture! But when in a pinch quick oats are the best substitute.

Cinnamon Oatmeal Lactation Cookies

Fun & Different Low-Calorie Lactation Cookies, with Golden (perfect amount of crispiness) edges, and a pillowy middle. Made with Galactogogues to Boost your Milk Supply!
Course Dessert, Snack
Cuisine American
Keyword Cinnamon, Cookies, Lactation, Oatmeal
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 28
Calories 129kcal
Author Jasmin


  • Two mixing bowls
  • Measuring cups
  • Measuring spoons
  • Parchment Paper
  • Rubber Spatula


  • 2 tablespoons Flaxseed Meal
  • 5 tablespoons Water
  • 1 cup All-Purpose Flour
  • 2 tbsp Brewers yeast powder
  • 2 teaspoon Cinnamon
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • ½ cup Butter (1 Stick)
  • ½ cup Granulated Sugar
  • ½ cup Brown Sugar tightly packed
  • 1 teaspoon Vanilla Extract
  • cup Rolled Oats (Quick Oats ok)


  • Preheat oven to 325° Fahrenheit. (163° celsius)
  • Create Flax Eggs: Combine flaxseed meal and water. Mix. Set aside.
  • In a mixing bowl combine flour, brewers yeast, baking soda, cinnamon, and salt. Set aside.
  • In a separate mixing bowl cream together butter, both sugars, flax eggs mixture, and vanilla extract.
  • Gradually beat in flour mixture. Slowly fold in oats with a rubber spatula.
  • Line baking sheet with parchment paper, and drop by a rounded tablespoon for even cooking and size.
  • Bake for about 15 minutes, or until golden brown. Let cool, and enjoy as needed!