GF Oatmeal Chocolate Chip {Lactation} Cookies

Marielle Heidebrinkgluten free, healthier desserts, recipesLeave a Comment

There's a new favorite word on the block: galactagogue. 

Pronounced galacta-gog. In addition to being my new favorite word, a galactagogue is a substance that promotes a healthy milk supply in breastfeeding mommas.

When you combine baked goods & galactagogues, you end up with these amazing Gluten Free Oatmeal Chocolate Chip Lactation Cookies.

(And even if you aren’t lactating, then these are just REALLY delicious Gluten Free Oatmeal Chocolate Chip Cookies and TOTALLY worth your time. Just leave out the brewer's yeast!)

Galactagogues featured in this recipe include oats, brewer’s yeast, coconut, almonds, and flax.

My nephews helped me whip up a big batch last week for their momma who is nursing her gorgeous baby girl. We baked half the dough, and plenty of taste testing needed to be done to ensure these were as good as we hoped. I froze the other half, to be baked when Morgan needs a midnight cookie.

To the recipe



GF Oatmeal Chocolate Chip {Lactation} Cookies

Makes 36 cookies


  • 3 cups gluten free oats
  • 1 1/3 cups gluten free all purpose flour (I recommend king arthur brand)
  • 1/4 c. flaxseed meal
  • 5 tbsp brewers yeast (make sure you get a gluten free kind!)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 12 tbsp unsalted butter, room temperature
  • 4 tbsp coconut oil
  • 1 c. coconut sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/4 c. almond butter
  • 1/2 c. mini-chocolate chips

how to make

  1. Preheat oven to 350º. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine oats, flour, flaxseed meal, brewer's yeast, baking soda, baking powder, cinnamon, and salt. 
  3. In the bowl of a stand mixer, or large, sturdy mixing bowl, cream together butter, coconut oil, and coconut sugar. The mixture should be light and fluffy when properly creamed together. 
  4. Scrape down the sides, and add eggs, beating well after each addition. Add almond butter, and the extracts. Again, beat well until fluffy and well combined. 
  5. Stir dry ingredients into wet. You should have a sturdy, well-formed dough. Add the chocolate chips. 
  6. Using a rounded tablespoon or small cookie scoop, scoop onto prepared baking sheets. Roll into balls and flatten just slightly.
  7. Bake for 10-12 minutes, or until the bottoms are just barely golden. These cookies get quite hard when overbaked, so tend the oven for the last few minutes. 

TO FREEZE // I like to freeze unbaked cookie dough, as you don't need to thaw before baking and it's just sooo convenient. Plus, every one loves it when you show up with a bag of cookie dough just waiting to be baked. To freeze, prepare through step 6, and then transfer the baking sheets to the freezer. Freeze for 2 hours, until very solid. At this point you can vacuum seal the dough, as I typically do, or you can just toss the dough balls into a ziplock bag or freezer safe container. To bake from frozen, you'll need to add a minute or two to the baking time!


Hi! If we haven't met yet, I'm Marielle, aka The Detroit Health Coach. I'm here to help women just like you live happier and healthier lives. I specialize in weight management, inflammation reduction, and emotional eating. Want to work together? Click here. 

I'm powered by tea and passion, and I'm on a ten thousand woman mission to change the world. Let's be friends! 

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