These Lemon Poppyseed Vegan Lactation Cookies are gluten free, dairy free and plant based, while being packed with nutritious ingredients to help increase breast milk supply for breastfeeding mamas.
Is there anything more lip puckering and delicious than the combination of lemon poppyseed ANYTHING? Didn’t think so. While this is a classic muffin flavour (and let’s be real- it’s a delicious one), I thought I would pack those same flavours into an oatmeal cookie. But this is not your grandma’s boring cookie. These are for us mamas who are struggling with our breast milk supply and need a little boost (and a treat for all our hard work!!) These Lemon Poppyseed Vegan Lactation Cookies are exactly what you’re going to look forward to postpartum.
How to Make Lemon Poppyseed Vegan Lactation Cookies
I’ve already shared a few of my favourite lactation cookies on the blog like these classic salted chocolate chunk and these carrot cake lactation cookies. They have been such a hit in my house among literally anyone who tries them (breastfeeding and not) that I had to get back at it with these sweet and tangy lemon poppyseed vegan lactation cookies.
You start by making a quick flax egg with almond milk and flax. Flax is considered a galactagogue and is packed with healthy fats so it’s a great option even if you’re vegan. I then combine some dry ingredients (including brewers yeast, another famous galactagogue) with lots of lemon, poppyseeds and vegan butter. They are chewy and slightly crispy around the edges and OMG so good. I may or may not be known to use them for sandwiching vanilla ice cream. Just saying.
Do these Lemon Poppyseed Vegan Lactation Cookies ACTUALLY Increase Breast Milk Supply?
Meh, it’s debatable. While the oats, flax and brewers yeast are known galactagogues, there isn’t much research in the area of foods that increase breast milk supply (I’ve written about it here). However, calories DO help, so making sure you have tasty and nutritious snacks around can help when you feel yourself getting a little low on energy.
Can I eat these Lemon Poppyseed Vegan Lactation Cookies if I’m NOT breastfeeding?
OMG yes. There is NO danger in eating these lactation cookies and starting to lactate. HA, don’t we wish it was that easy. Seriously though, my husband has eaten an entire batch of these and he has yet to grow boobs or breastfeed our son. Unfortunately.
Are these Lemon Poppyseed Vegan Lactation Cookies gluten free?
Yes! I used a gluten free all purpose flour and gluten free rolled oats, but if you’re not gluten free, just use whatever oats and regular whole wheat flour for extra nutrition.
Now mamas, tell me – have you found that lactation cookies help with your supply?
What has helped you boost your breast milk production?
Leave me a comment below with your thoughts!
If you liked this recipe, you may also like:
Salted Chocolate Almond Vegan Lactation Cookies
Vegan Carrot Cake Lactation Cookies
Carrot Cake Vegan Lactation Smoothie
Lemon Poppyseed Vegan Lactation Cookies
Ingredients
- 2 flax eggs 2 tbsp ground flaxseed with 5 tbsp unsweetened vanilla almond milk or water
- 1 1/2 cups light brown sugar
- 1¼ cup vegan butter melted
- 3 cups gluten free rolled oats
- 1 1/2 cups gluten free all purpose flour
- 6 tablespoons brewers yeast
- 3 tablespoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 tbsp Lemon zest
- 3 tbsp poppyseeds divided
- Lemon juice powdered sugar glaze:
- 1/2 cup powdered sugar
- 4 1/2 tsp lemon juice
Instructions
- Prepare the flax eggs and let them sit in the fridge for 30-60 minutes.
- Preheat oven to 350 F and prepare two baking sheets with silpats.
- In a bowl, beat together the butter and brown sugar until creamed. Add in the flax eggs, oats, flour, yeast, flax, baking powder, soda, salt, vanilla, lemon zest and 2 tablespoons of poppyseeds.
- Scoop out a 2-tablespoon ball of cookie dough and roll into a ball. Flatten out onto the silpat. The cookies require a lot of space to spread, so you'll likely want to put 8 per pan. Repeat with the other pan. I do two batches, so that's equal to 4 pans depending on the size of your pans. Sprinkle with the remaining 1 tablespoon of poppyseeds.
- Bake in the middle of the oven for 14-15 minutes, or until lightly golden around the edges.
- Allow the cookies to cool on a cooling rack.
- Meanwhile, in a bowl, mix together the powdered sugar with lemon juice and transfer to a piping bag. Drizzle the cooled cookies with the lemon glaze. Enjoy and happy nursing mamas!
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.
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