These gluten free lactation cookies are modified from my sister-in-law’s regular oatmeal cookie recipe, by adding a variety of chocolate chips, nuts, and seeds, and making them gluten free.

They’re delicious and the perfect snack following a breastfeeding or pumping session. It was a lifesaver having a batch made in preparation for my son’s birth. Keith and I survived on these during late night feedings of Jules in his first few weeks of life. (That’s right, we had a baby! Jules, our first little one, was born on 5/23/2021 at 7:46pm!)

Simple ingredients, nothing fancy or obscure like other lactation cookie recipes….whip up a huge batch in just a few minutes. Enjoy!

This recipe makes over 50 cookies! Everyone in the family loves them, regardless of lactation abilities, so make sure to set aside a stash specifically for the mom’s benefit.

Ingredients

• 1 cup unsalted butter (2 sticks)
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons of vanilla
• 1 1/2 cups cup for cup gluten free flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 cups gluten free rolled oats
• 1 cup golden raisins
• 1 cup milk chocolate chips
• 1 cup dark chocolate chips
• 1/2 white chocolate chips
• 1 cup chopped pecans
• 1 cup chopped macadamia nuts
• Sesame seeds to sprinkle on top

Steps

1. Preheat oven to 350
2. Line ungreased cookie sheet with parchment paper
3. Cream the butter, brown sugar, and white sugar
4. Add the eggs and vanilla to the creamed butter and sugar, beat until smooth
5. In a separate bowl combine dry ingredients: flour, baking soda, salt, and cinnamon
6. Add dry ingredients to wet
7. Stir in oats and raisins
8. Fold in pecans, macadamia nut, milk chocolate chips, dark chocolate chips, and vanilla chocolate chips
9. Use medium cookie scoop to drop cookies at least 1 inch apart
10. Sprinkle tops of cookies with sesame seeds
11. Bake for 10-12 minutes, until golden brown
12. Cool on cookie sheet for 1-2 minutes, transar to wire rack to finish cooling
13. Store in air tight container on counter for up to 1 week, or freeze in ziplock bags

I don’t have any photos of the cookies because I forgot to take some (I’ll try to remember next time I make a batch)…my mom-brain is in full effect. I can only hold so many things in my mind now, and it’s usually Jules and trying to find my phone, which is constantly disappearing these days. 😂