Study Spotlight: Do Lactation Cookies Really Work? (Plus: My Favorite Recipe!)
What are Lactation Cookies?
Lactation cookies are just that… cookies! Despite their name, they do not contain breastmilk. Instead, they are cookies aimed at increasing breastmilk production. The key factor is that they are made with ingredients known as galactagogues. Galactagogues include things like oatmeal, brewer’s yeast, and flax seeds. These ingredients are believed to enhance the production of human milk. Lactation cookie recipes can be found all over the internet and there are also products that are available for purchase.
Does Science Show They Work?
So, the question is, do they actually work? Is it something you should be spending money and/or time on during the hectic postpartum period?
In the past, there have been limited studies demonstrating the effectiveness of lactation cookies and galactagogues ingredients. A new study recently came out in March by Palacios et al., that further investigated the efficacy of lactation cookies.
They took 176 exclusively lactating parents and assigned them to either eat a daily amount of lactation cookies containing galactagogues or a control cookie without galactagogues but with similar weight, calories, and presentation. They found that after 1 month, there was no difference between the two groups in human milk production rate, perceived insufficient milk, and lactation self-efficacy scores.
Essentially, in this study, there was no evidence to support the use of lactation cookies.
Positive Anecdotal Stories
While there may not be any scientific evidence to support the use of lactation cookies, there are anecdotal stories of moms that will swear by their effectiveness. With these stories it’s hard to know what exactly is causing the perceived increase in milk supply… is it the galactagogues, the extra calories, the healthy fats often included, or a placebo effect? We may never know.
So Should You Use Them?
Taking all of this information together…. the question is, should you use them? My opinion is that they can be a good tool for increasing food intake and nutrients during a time that has a very high demand. They can be easy to grab and eat on the go while holding a little babe, and they can be a tasty treat.
I do think it’s important to understand that they will not make or break your breastfeeding journey. If you don’t have time to make them or they are out of your budget to purchase, you aren’t missing out on a magical remedy! Advertising claims can be outrageous with these products as well as testimonials…. all tied together with a high price tag. This is what probably gets to me the most. They aren’t essential, so don’t fall for the crazy claims if they just don’t work with your schedule or budget.
I personally made a few batches during my postpartum period because I thought they were tasty and easy to have on hand for a quick snack. I didn’t see any change in milk supply, but that isn’t surprising given the evidence. I think it’s important to understand what they can be (a tasty snack) and what they aren’t (a magic milk-making cookie).
Important Note
If you are having trouble with a low milk supply, I highly recommend consulting with an IBCLC-certified lactation consultation. They are the experts in all things breastfeeding and can help address the underlying factors that may be contributing to low supply. If something bigger is going on such as anatomical issues in mom or baby, a lip tie, or medical factors, they are the ones to help. I worked with one after the birth of my first and found it incredibly beneficial!
My Favorite Recipe
Okay, now onto the recipe. If you have a good breastfeeding relationship and aren’t worried about really low supply and the possible need for more in-depth support, these could be for you. While they may not boost your milk supply, they are filled with tasty and nutritious ingredients to support you during the postpartum period.
Ingredients:
2 cups oat flour (or oats ground in a food processor)
1/4 cup (60g) tapioca flour
4 tbsp brewer’s yeast flakes
1 tbsp ground fennel seed
1/2 cup (96g) coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (128g) almond butter
6 tbsp (90ml) melted coconut oil
2 eggs
2 tbsp (41g) honey
1/2 tsp vanilla extract
3/4 cup mini chocolate chips (or another mix-in like nuts, dried fruit, or coconut flakes)
Instructions:
Preheat over to 350 degrees and line a baking tray with parchment paper.
Combine all of the dry ingredients in a bowl: oat flour, coconut sugar, tapioca flour, brewer’s yeast flakes, ground fennel seed, baking powder, baking soda, and salt.
In another bowl, mix all of the wet ingredients: almond butter, melted coconut oil, eggs, honey, and vanilla. Make sure you melt the coconut oil until it is warm otherwise, it may harden back up when combined with the cold eggs.
Add the wet ingredients to the dry ingredients and mix until combined.
Add the chocolate chips or mix-in of choice and stir to combine.
Use a spoon to create small balls of dough and slightly flatten with the back of the spoon.
Bake cookies for 12 minutes or until slightly browned.
Let cool for a few minutes before enjoying! Place any extra in an air-tight container for later.
Note on Freezing:
I’ve frozen both the cookie dough and the baked cookies with success. If you are baking the cookie dough from frozen, increase the bake time to about 15 minutes.
References
Palace AM, Cardel MI, Parker E, Dickinson S, Houin VR, Young B, & Allison DB. Effectiveness of lactation cookies on human milk production rates: a randomized controlled trial. Amer Jour of Clan Nutr. 2023;117(5):1035-1042. doi: 10.1016/j.ajcnut.2023.03.010
Remember: This post is for informational purposes only and may not be the best fit for you and your personal situation. It shall not be construed as medical advice. The information and education provided here is not intended or implied to supplement or replace professional medical treatment, advice, and/or diagnosis. Always check with your own physician or medical professional before trying or implementing any information read here.
