Blueberry Lactation Cookies

Dive into the world of "lactation cookies" and galactagogues, but before indulging, let's talk facts. While oats and fenugreek seed are often touted as milk supply boosters, research supporting these claims is limited. The real key to milk production? Directly nursing or pumping. For serious concerns, consult with an IBCLC-certified lactation consultant.
Blueberry lactation cookies, recipe by Anna fertility dietitian



  • 2 Tbsp melted coconut oil
  • 1/4 cup coconut sugar
  • 1/2 cup mashed banana (~1 med to large banana)
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 cup flaxseed meal
  • 1/2 cup almond flour
  • 2 Tbsp ground fenugreek seed*
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups rolled oats (gluten free, if desired)
  • 1 Tbsp chia seeds
  • 1/2 cup frozen or fresh blueberries
  • 1/4 cup chopped walnuts


  • Preheat oven to 350°F. Line a large baking sheet with parchment paper to prevent sticking.
  • In a large bowl, mix together melted coconut oil, eggs, coconut sugar, mashed banana, plus vanilla and almond extracts until smooth and creamy.
  • Next stir in flaxseed meal, chia seeds, oats, almond flour, baking soda, fenugreek seed and salt, then mix until a thick dough forms.
  • Lastly stir in blueberries and walnuts.
  • Use a large spoon (~1 Tbsp) to scoop dough then roll into a tight ball. Place each dough ball onto the cookie sheet and gently press the top of the dough down just a little to flatten the tops.
  • Bake for 13-16 minutes until edges begin to turn slightly golden brown.
  • Allow cookies to cool for 15 minutes before removing from pan and transferring to a wire rack to finish cooling.
  • Makes 10 big cookies.

    *IMPORTANT NOTE: Fenugreek is considered perfectly safe while breastfeeding, but it is contraindicated while pregnant. If you’re growing a tiny human in your belly, omit fenugreek from this recipe.

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