Breastfeeding cookies

Serves: Makes 18-20 cookies
Prep: 10 minutes
Cooks In: 12-14 minutes

Breastfeeding cookies

Oats, fennel, brewers yeast and flax seed are all considered to be galactologues – in other words substances that promote lactation in animals and humans. So, when I was a new breastfeeding mum, I created a recipe using all these ingredients in a cookie!

They’re the perfect snack for when you’re up at night breastfeeding (I had a little cake tin of them by my feeding chair!). They’re so tasty my husband Carlos was always eating them though!

Brewers yeast can be found in the health food section of the supermarket, or a health food specialty store. This tasty hot fennel and honey milk drink is another great lactation recipe.

*To make dairy-free: use coconut oil instead of butter if you are avoiding dairy


Print Recipe

  • rolled oats 2 ¼ cups (make sure you use fine rolled oats, not the large Jumbo rolled oats)
  • brown sugar ½ cup, firmly-packed
  • brewers yeast/savoury yeast flakes 1-2 tablespoons
  • ground flax seed or LSA 2 tablespoons
  • salt good pinch
  • fennel seeds 1 tablespoon, lightly toasted and ground*
  • ground cinnamon 1 teaspoon
  • butter 100g, melted (or coconut oil for dairy-free)
  • free-range egg 1


Preheat oven to 180degC. Line a baking tray with baking paper.

1. Place all ingredients in a mixing bowl and mix together until well combined.

2. Roll tablespoons of mixture into balls and place on prepared baking tray, evenly spaced apart. Use a fork to gently flatten cookies. Bake for 12-14 minutes until light golden. Leave cookies to cool. Enjoy a couple with a glass of milk! They will keep for up to a week in an airtight container, or can be frozen.

*Place fennel seeds in a fry pan and toast on medium heat for a few minutes until light golden and fragrant. Finely crush/grind in a mortar and pestle. 

Nutritional Information Per Serving
10.4 g
3.9 g
Total Fat
6.1 g
2.6 g


  • Emma

    Is this missing flour? ? Hope you’re enjoying your new bubs ☺️

    • No flour needed in these cookies…just the oats! 🙂

  • Sarah Higgins

    These fall apart when I try to roll them so had to bake in a tin and cut into bars. Any suggestions for why so crumbly? I used coconut oil instead of butter. Thanks

  • Sarah Higgins

    I’ve made these twice now, once with coconut oil and once with butter. Both times I’ve ended up with a crumbly mess that I can’t roll into balls. What am I doing wrong please??

    • she’s probably using the wrong kind of (Jumbo) oats instead of instant fine rolled oats. I’ll reply

      • Sarah Higgins

        Don’t know how I missed that in the recipe. Serious baby brain. Sorry!

    • What kind of oats are you using? I suspect it might be the jumbo (large) rolled oats? – they are suited to making muesli, but are not fine enough to hold together. You need to use the fine rolled oats (like the ones that can be made into porridge in a few minutes) for this recipe. Hope that helps!

      • Sarah Higgins

        ah ha! That will be it. Oh well they make good bars too 🙂 Thanks Nadia

  • Sarah

    Is nutritional yeast ok in this recipe? Having trouble tracking down brewer’s yeast…

    • Yep that would be fine – might just have a slightly different flavour 🙂

  • Miranda Biggins

    I’ve switched out the flaxseed for chia seeds and have only got raw sugar…do u think it will still work? Oh, and I added chocolate chips, just because I like chocolate in my cookies

    • Yeah that should be fine – sounds delish!

  • Charlotte Leggett

    Where do you buy brewers yeast? I assume activated yeast that you use when making bread doesn’t offer the same benefits?

  • Hallie Eyles

    Hi, just made these and the mixture was quite sticky & crumbly. I could roll into balls but when you go to flatten them they crumble.
    The oats I used were the small porridge oats, anything else it could be?
    Many thanks.

  • Kylie

    I have just made this recipe using fine rolled oats & coconut oil and found that I couldn’t get the mixture to hold together enough to form biscuits. I improvised & pressed it into a slice tin and the result is delicious! I love the addition of fennel – both for taste & digestive benefits. Can’t comment on their effectiveness yet but I’ll enjoy eating them regardless 😄

    • Great idea using a tin if the mixture isn’t coming together!

  • Emily Brown

    Could you use the large oats but blend them up so they are almost a powder? Also can you freeze the mixture or the baked cookies? I’m struggling to get the time to make these (even though they don’t take long) and thought it would be great if I could make in bulk.

    • Hmm you could try blitzing the oats (but not to a powder, more like a crumb) but they’ll work best with fine rolled oats. Yes you can certainly freeze them once they’re baked 🙂

      • Emily Brown

        Thanks, I did that and it worked much better. With the oats I’d used previously the mixture wasn’t binding together very well and they were the finest cut oats I could find. Just wanted to say too that these work great for me, I have to limit myself to a max of 2 bikkies or I end up with a bit too much milk!! Great for the night feeds where you wake up starving.

        • Nadia Lim

          That’s great to hear! Yep, I know how hard it is to stop at two! I used to have a tin of them by the nursing chair when Bodhi was really young!

  • Felicity Simmons

    Just made these for the second time, this time I added sliced almonds, diced dried apricots and chopped choc melts and they are delicious. Before rolling into balls I let the mixture set for a bit (not deliberately, the baby was crying) and I think maybe the butter in the mixture cooled a little and made it easier to form balls this time. When pressing down with a fork I used a slightly damp hand to guide any crumbly bits around the edge of the biscuit and keep it a nice round shape.

  • brantacular

    Would these also be gluten-free too? I would like to bake some for a GF new mum, and just want to double-check!

    • Hi there, no they’re not sorry! Oats are not gluten-free, and brewers yeast is a by-product of beer and thus not gluten-free. You could check with your friend if she eats these things though as some GF people can tolerate both (not coeliacs though!). If she can’t have either, use quinoa flakes instead of oats and nutritional yeast instead of brewers yeast 🙂

  • k80

    Hi Nadia, is the fennel taste strong in these? I’m not a fennel fan – is there something else I could substitute? (I know the fennel does some of the milk-making work but is the brewers yeast enough on its own?)

    • Hiya, yeah it would be fine to leave them out if you’re not a fan 🙂

  • Nina Pineaha-Hyslop

    These cookies are delicious. I can’t get enough of them. Every time I make a batch, they only last a day🙊🤷🏼‍♀️

  • sophie

    When you say suitable for freezing I assume you mean at the dough stage rather than the baked cookies themselves?

    • You can freeze either! I prefer freezing them cooked then defrosting in the microwave one or two at a time 🙂