The BEST Chewy Sourdough Lactation Cookies Recipe
Sourdough lactation cookies are the absolute best snack for midnight breastfeeding sessions and morning coffee breaks… These cookies are perfectly chewy and chock full of milk-boosting ingredients like oats, flax and brewers yeast! The addition of sourdough discard helps break down the oats and flour, making these cookies ultra digestible and SO delicious.

We just welcomed our fourth baby into our home and WOW are we in love! Little Miller is truly the best late Christmas present we could have asked for.
While my postpartum nutrition practices have varied over the years, one thing that has stayed consistent is THIS LACTATION COOKIE RECIPE! I have made it after each birth and honestly, I would eat these cookies day and night even when I’m not lactating. My husband and kids also love them. The best part is, they are full of wholesome ingredients that help support milk production!
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Why You’ll Love These Sourdough Lactation Cookies:
- Delicious Flavor: The brewers yeast actually adds a really unique flavor to these cookies that I just love! The sourdough tang tops it all off.
- Chewy Texture: I love an oatmeal cookies for the chewy texture. Don’t overbake these unless you prefer a crunchy cookie. I’m all about the chewy factor!
- Milk Support: Flax seed, brewers yeast and oats are all considered “galactagogues” which means they can help support milk production and nutrition!
- Healthy Snack Choice: I am ALL about healthy snack options like my famous sourdough chocolate chip cookies, sourdough granola bars and beef gelatin gummy bears… With wholesome ingredients like sourdough, flax seed and whole grain flour, these cookies are a much healthier choice than store-bought lactation cookies!

Tips and Tricks for the BEST Lactation Cookies
- DON’T overbake! This is key. These cookies set up a bit after they are removed from the oven and because of the oats, they will get very crispy and hard if you overbake them. Remove these from the oven as soon as the edges start to set up and turn light brown.
- Whole Wheat Flour: I absolutely LOVE making these cookies with freshly milled flour. I typically use 1 cup of fresh ground spelt and 1/2 cup of regular, AP flour.
- Plan Ahead: Freeze as cookie dough balls and throw a few in the oven at a time! I usually make a triple batch of these while I’m still pregnant so that I have tons ready to go in the freezer for after baby!
- Gift Idea: These make the BEST gift for new moms. I love bringing over a large batch of these along with a meal. Snacks for Mom are always appreciated.
- Long ferment: Follow the long ferment instructions to further break down the flour and oats for enhanced digestibility!
Ingredients:

- Oats: Be sure to use organic oats to ensure they are glyphosate-free! Oats are full of iron and vitamin B and a great breastfeeding support food!
- Brewers Yeast: Not to be confused with regular yeast… HERE is the brand I get. Full of B vitamins + iron.
- Ground Flaxseed: I use a flax/chia blend from my grocery store. Flax is a healthy fat and a great fiber source which is key after delivery.
- Flour: Fresh ground flour is my favorite but AP works great too!
- Baking Powder
- Baking Soda
- Cinnamon
- Salt
- Salted Butter
- Unrefined coconut oil (can also sub with olive oil, avocado oil, beef tallow or more butter!) I typically melt it to get a more accurate measurement.
- Brown Sugar: I typically sub turbinado which turns out great.
- Eggs
- Sourdough Discard: Unfed sourdough starter. You could also use active starter.
- Vanilla
- Chocolate chips/chunks
Supplies & Equipment:
- Stand Mixer or hand mixer
- Cookie Sheets
- Cookie Scoop
- Rubber spatula
- Measuring Cups and Spoons
- Large bowl
- Small bowl
Step By Step Instructions:
1. Prepare the Dry Ingredients
In a large bowl, whisk together the oats, flour, brewer’s yeast, flaxseed, baking powder, baking soda, cinnamon and salt. Set aside.

2. Mix the Wet Ingredients
Using a stand mixer with a paddle attachment (or a hand mixer), cream the room temperature butter, coconut oil and brown sugar until fluffy, about 1 minute. Add eggs, vanilla extract, and sourdough discard, mixing until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.

3. Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips and mix until evenly distributed.
4. Scoop the Dough
Use a cookie scoop to portion out the dough onto a baking sheet lined with parchment paper. For best results, chill the cookie dough for 30 minutes in the refrigerator to help the cookies hold their shape.

5. Bake the Cookies
Preheat your oven to 350°F (175°C). Bake the cookies for 8-10 minutes or until the edges turn golden brown. Using a fork, gently press down on each cookie to slightly flatten. Allow the cookies to completely cool on the baking sheet before transferring them.

Why Sourdough Lactation Cookies Work:
These sourdough oatmeal chocolate chip cookies are packed with nutritious ingredients like brewer’s yeast, flax seeds, and oats—all known for their milk-boosting properties. They’re also loaded with healthy fats from coconut oil and flax seed, providing extra calories for nursing moms. Plus, they’re a perfect treat to grab in the middle of the night during late-night feeding sessions.
Frequently Asked Questions:
1. Can I customize the add-ins? Absolutely! Feel free to swap the chocolate chips for dried fruit or add in your favorite nuts. The possibilities are endless.
2. Can I use active sourdough starter instead of discard? Yes! Any sourdough starter works perfectly in this recipe and adds a slight tang to the cookies.
3. Are these cookies safe for everyone to eat? While these cookies are made with lactogenic ingredients, anyone can enjoy them.
4. Can I make these cookies ahead of time? Definitely! You can freeze the cookie dough in portioned scoops and bake them fresh as needed.
5. Can I use Freshly ground flour? Yes! These turn out great with freshly ground flour. I recommend spelt or soft white wheat!
Print
The Best Chewy Sourdough Lactation Cookies Recipe
- Total Time: 20 minutes
- Yield: 2 dozen 1x
Description
Sourdough lactation cookies are the absolute best snack for midnight breastfeeding sessions and morning coffee breaks… These cookies are perfectly chewy and chock full of milk-boosting ingredients like oats, flax and brewers yeast!
Ingredients
- 3 cups organic rolled oats
- 1 1/2 cups freshly milled soft white wheat, spelt or all-purpose flour
- 5 tablespoons brewers yeast
- 3 tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 12 tablespoons butter
- 4 tablespoons coconut oil (can sub with olive oil, avocado oil, beef tallow or more butter)
- 1 1/2 cups brown sugar or turbinado
- 1 large egg + 1 large egg yolk
- 1/2 cup sourdough discard
- 2 teaspoons vanilla
- 2 cups chocolate chips/chunks
Instructions
- Preheat oven the 350 degrees F.
- In a large bowl, add the oats, flour, yeast, flaxseed, baking powder, baking soda, cinnamon and salt.
- In the bowl of a stand mixer, beat butter and coconut oil until creamy. Add brown sugar and beat on until fluffy, scraping down the sides of the bowl to make sure it is well incorporated. Add in the egg and egg yolk, vanilla extract, and sourdough discard and beat until combined again.
- Gradually add in the dry ingredients, beating on low speed. Add chocolate chips and mix until evenly distributed.
- Scoop the dough into 1-inch rounds using a melon scooper. Cover a baking sheet with parchment paper and place cookie dough balls about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are just slightly golden. Remove the cookie sheet from the oven. Using a fork gently press down on each cookie to slightly flatten. Don’t move the cookies until totally cooled.
- Store in an airtight container for up to 1 week or freeze in a ziploc freezer bag for up to 6 months.
Notes
- If you don’t have sourdough discard you can omit it without much change to texture.
- I have made these cookies with turbinado and they are great.
TO LONG FERMENT: After the dough is completely mixed, wrap it in plastic wrap and place it in the refrigerator overnight or up to several days.
Freezer Instructions: These cookies freeze well. Scoop cookie dough into balls and place on a cookie sheet. Flash freeze for about 1 hour and place in a ziploc freezer bag for up to 6 months. Remove only the number of cookies you need and bake. Add 1-3 additional minutes of baking time for frozen cookie dough balls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes