Gourmet Lactation Cookies with Brown Butter, Chocolate and Hazelnut

Cookies that boost milk supply without compromising taste and texture


Published: November 20th, 2021 | Last Updated: November 20th, 2021

Lactation cookies are a great way to boost milk supply to ensure your bub gets the nutrients they need. These lactation cookies will taste better and end up being cheaper than any other lactation cookie on the market!

These lactation cookies have the most important key ingredients of brewer's yeast, flaxseed and oats to boost your milk supply and incorporate special techniques and a perfect ratio of ingredients to ensure you have cookies with a great taste and texture that you’ll never get sick of as you eat these every day!

These lactation cookies actually taste good, have a crispy edge and a fudgy chewiness for a satisfying bite. They have ripples of chocolate and are studded with hazelnut, the perfect combination of flavours that everyone loves. The brown butter and flaky salt bring the cookie to the next level of indulgence with that warm and nutty aroma of the brown butter and salty sensation which literally makes every bite mouth-watering.

Can people who aren’t breastfeeding eat these cookies? Only if you let them! These cookies are safe to eat for anyone and are delicious too! Feel free to substitute the oats, yeast and flaxseed with plain flour for all the cookie goodness, without the breast milk boosting power.



Makes around 20 medium cookies (20 servings). Feel free to scale the recipe as you need. Extra cookie dough may be frozen and baked later.

  • 115g unsalted butter
  • 15g ice
  • 40g flour
  • 80g rolled oats
  • 14g brewers yeast
  • 7.5g flaxseed
  • 2g baking soda
  • 2g salt
  • 70g sugar
  • 50g eggs
  • 5g vanilla extract
  • 70g dark brown sugar
  • 70g chocolate chips / chopped chocolate
  • 50g roasted roughly chopped hazelnuts
  • Flaky salt

Tools used for this Recipe*

Stand mixer

The stand mixer in this recipe is used to whip the eggs and to make the dough. While it is not essential for this recipe to work, it is a great tool to remove the manual labour required to whip the eggs (or hold a hand blender) and stir the mixture, which can be especially hard when you have a baby to look after, are recovering from delivery and your arms are tired from holding your bub.

The stand mixer is an investment, but it is used in countless dessert applications such as meringues, cake and cookie batters and choux pastry. We recommend a good quality stand mixer such as this one which will last through years of dessert making.

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*Note: We earn a small commission for the links above at no extra cost to you.


  1. Place the butter in a pan on medium heat and cook until it starts smelling nutty and milk solids turn brown. If it begins foaming, take it off the heat until the foam subsides.
  2. Stir in the ice to add water and assist in cooling the mixture.
  3. Pour into a tray and place into the fridge until just set (the larger the surface area, the quicker it will cool and set.
  4. Blend the flaxseed in a blender into powder. A few chunks is ok. Set flaxseed aside
  5. Repeat the same process with the rolled oats, blending into a powder.
  6. Whisk the flour, oats, flaxseed, brewers yeast, baking soda and salt together
  7. Whisk the eggs, sugar and vanilla extract in a stand mixer on medium-high speed until pale and fluffy.
  8. Once the brown butter is solid, take it out of the fridge and work it with a spoon or spatula until it is evenly mixed and pliable.
  9. Using a paddle attachment on the stand mixer, add the dark brown sugar and brown butter and mix on the lowest speed until combined.
  10. Add the flour mixture and mix for about 10 seconds (there should be traces of unmixed flour still in the dough)
  11. Add the chocolate and hazelnuts and mix for about 10-15 seconds until just combined.
  12. (Optional) leave in the fridge to set overnight. This will enhance the flavours of the cookie
  13. Preheat oven to 160°C
  14. Portion into 30g balls and place evenly on a lined baking tray about 10 cm apart.
  15. Bake in the oven for about 8 minutes. Rotate the tray and bake for another 6 minutes or until desired done-ness is reached.
  16. Once baked, Take out the tray and sprinkle a bit of flaky salt over each cookie. Use a spoon to gently press the salt into the cookie before it sets.
  17. Allow to cool on the tray for about 5 minutes. Allow to cool completely on a cooling rack.
  18. Store in an airtight container.


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