Lactation is driven primarily by hormones and the principle of supply-and-demand. Many nursing parents seek ways to naturally support or increase their milk supply, often turning to galactagogues—foods, herbs, or drugs traditionally believed to promote milk production. The popular “lactation cookie,” usually an oatmeal-based recipe, has become a widely used home remedy, with its effectiveness relying on the properties of its specific ingredients.
The Primary Component Nutritional Value of Oats
Oats are thought to support milk production through several nutritional pathways. They are a rich source of complex carbohydrates, providing the sustained energy needed to meet the high caloric demands of milk production. Oats also contain a significant amount of iron; low iron levels, or anemia, are sometimes associated with a decreased milk supply in postpartum individuals.
Oats contain high levels of dietary fiber, which aids digestion and helps stabilize blood sugar. They also contain compounds called saponins, hypothesized to positively influence the hormones that support milk production. The specific type of soluble fiber, known as beta-glucan, is thought to stimulate the hormone prolactin, which regulates milk supply.
Supporting Ingredients That Boost Milk Production
Lactation cookies typically include several other ingredients beyond oats. Brewer’s yeast is frequently added as a nutritional supplement, valued for its high content of B vitamins, chromium, and selenium. B vitamins are important for energy metabolism and nervous system function, helping to combat the fatigue common in new parents.
The yeast is also a good source of protein and iron, which may indirectly support milk supply. Another common addition is ground flaxseed. Flaxseed is rich in omega-3 fatty acids, beneficial for both maternal and infant health. Flaxseed also contains phytoestrogens, plant compounds that can mimic estrogen and are believed to help balance hormone levels, potentially influencing milk production.
Reviewing the Evidence and Safe Consumption
Despite the traditional use and nutritional profiles of the ingredients, strong clinical evidence proving the efficacy of the complete cookie is limited. A randomized controlled trial comparing a commercially available lactation cookie to a conventional cookie found no significant difference in participant milk production rates. This suggests the combined ingredients may not directly translate into a measurable increase in milk volume.
The benefits some parents experience may stem from increased caloric intake, improved hydration when consumed with water, or a positive placebo effect. While generally safe, overconsumption should be avoided due to the cookie’s sugar and calorie content, which could affect postpartum weight goals. Ingredients like Brewer’s yeast can also cause side effects in some individuals, such as gas, bloating, or digestive upset.
A common recommendation is to begin with one or two cookies per day, following commercial serving suggestions. It is important to view lactation cookies as a supplemental aid to overall nutrition and not as a primary solution for supply concerns. Frequent, effective milk removal through nursing or pumping remains the most validated method for increasing milk production, and any concerns about low supply should be addressed with a healthcare provider or a certified lactation consultant.