Oatmeal-raisin lactation cookie

A delicious way to increase your milk supply

“We took ingredients known to aid in breastmilk production, such as fenugreek, brewer’s yeast, and tahini, and baked them into one delicious cookie,” says Marissa Lippert, RD, a New York City-based nutritionist and founder of Nourish Baby. Studded with raisins and chocolate chips, this treat is also a source of much-needed energy.

Yields 30 cookies

Prep time: 15 minutes, plus 4 to 6 hours of freezing time
Cook time: 14 to 16 minutes


2 ½ cups (5 sticks) butter, softened
5 eggs
3 cups organic light brown sugar
2 ½ teaspoons vanilla extract
3 tablespoons tahini
3 3/4 cups gluten-free flour
7 1/2 cups rolled oats
2 1/2 teaspoons baking soda
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons fenugreek seeds, lightly toasted and ground
2 1/2 teaspoons brewer’s yeast
1 1/4 teaspoons kosher salt
1 1/2 cups golden raisins
2 cups 70% dark chocolate, roughly chopped
Maldon Sea Salt Flakes, for garnish


In a mixing bowl, cream the butter, eggs, sugar, vanilla, and tahini until fluffy and pale in color. Scrape down the sides.
In a separate bowl, whisk together remaining ingredients. Add 1/3 of the dry mixture to the wet ingredients. Mix until combined, and scrape down the sides. Repeat the process until all the dry and wet ingredients are combined.
With an ice-cream scoop (or melon baller for smaller cookies), make 30 balls of dough and place them on a parchment-lined cookie sheet. Sprinkle each ball with Maldon salt. Put in the freezer until fully frozen.
Preheat oven to 325°F. Bake for 14 to 16 minutes, rotating halfway through, or until the cookies have golden, crisp edges and a soft center.