Galactagogue Cookies


My baking has taken a backseat to taking care of a kid, but I was able to bake these Galactagogue Cookies for my wife in an attempt to stimulate her production of breast milk.


I made a few minor tweaks to the recipe (the directions), but I mostly left it as is. These are really just oatmeal raisin cookies with flax seed meal and brewers yeast (which you are undetectable), so they still tasted great. My wife liked them a lot (as did I), so the few dozen cookies it made were gone in less than a week. Shamefully, I probably ate more of them. Suffice it to say, it did not stimulate my production of breast milk…


Based on a recipe obtained from the hospital (or many places online).


4 tbsp. water
2 tbsp. flax seed meal
2 cups (256 g) whole wheat flour
1 tsp. baking soda
1 tsp. kosher salt
4 tbsp. brewers yeast
1 cup unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 cup (200 g) light brown sugar
2 large eggs, room temperature
1 tsp. vanilla extract
3 cups (270 g) rolled oats
1 cup raisins/craisins/chocolate chips (I used 1/3 raisins, butterscotch chips, and mini M&Ms)
1/2 cup pecans, chopped


  1. In a small prep bowl, add water to flaxseed meal. Let sit while the other ingredients are prepared.
  2. In a large bowl, whisk flour, baking soda, salt, and brewers yeast.
  3. In the bowl of a stand mixer, beat butter and sugars on medium-high speed for 2 minutes, scraping the sides as needed.
  4. Add eggs one at a time, then add flaxseed mixture and vanilla until well mixed.
  5. In three parts, add the dry ingredients to the wet ingredients until each addition is just incorporated.
  6. Fold in the oats and any mix-ins (raisins, chocolate chips, nuts, etc.).
  7. Scoop 1 1/2 tablespoon sized balls onto parchment lined baking pan, then transfer pan to the refrigerator to chill for two hours.
  8. Heat oven to 375 degrees.
  9. Line a baking sheet with parchment paper/silicone mat. Drop cookies onto baking sheet 1″ apart.
  10. Bake cookies 12-15 minutes (mine took 15 minutes), then let cookies cool for 5 minutes before transferring to a wire rack to cool completely.