Lactation Banana Chocolate Chip Cookies

Hi guys!

As you know, I had a baby! Alexandra Maria is 2 months old (see more of my life with her on “life with a newborn“), and boy does she have an appetite! To keep up with her demand, I drink plenty of water (about 6 liters a day), eat plenty of nutritious food, steep all the teas and just doctored up my easy 5 ingredient Banana Chocolate Chip cookie. It is practically a hybrid between the cookie and my Lactation Oats recipe to make it even more convenient to take on the go if you can’t bring a jar, OR you just want a delicious gooey cookie!

This recipe is especially great if you can’t stand the taste of brewer’s yeast (most people can’t, I think I’m used to it now), which is an amazing milk boosting ingredient that can have an offensive taste depending on your palate. I guarantee you, you cannot taste it in this recipe, so don’t leave it out, unless you aren’t lactating; then feel free to leave it out if you just want a nutritious cookie, it’s for everyone!



  • 1 ripe banana
  • 1 cup of old fashioned oats
  • 1/4 cup of any oil (I used coconut)
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of flaxseed meal
  • 1 tablespoon brewer’s yeast (yes, this is necessary for lactation boost)
  • 1/3 – 1/2 cup mini chocolate chips (more or less depending on our sweet tooth!)


  1. Preheat oven to 350°F.
  2. Prepare cookie sheet with parchment paper.
  3. Mash banana to a smooth-ish consistency with a fork.
  4. Add all other ingredients and mix well with a wooden spoon.
  5. Divide and conquer cookies – It should give you about 10-12 servings. Double the recipe for more if you have a crowd or just want to freeze some for the future!
  6. Bake for 20-25 minutes for soft consistency. You may leave them in a little longer if you like them crunchier.

Enjoy the deliciousness!


I’m in no way guaranteeing you will increase your milk production by eating these cookies, but I can say that from my own experience they have helped me maintain a steady production when added to a balanced diet and plenty of hydration, not to mention all the ingredients in this recipe are highly nutritious and just good for you! Don’t completely rely on the cookies, they are just part of the package, and it helps that they are delicious, especially if you crave sweets and chocolates like me during these 4th trimester cravings! Also, I feel the banana masks the strong brewer’s yeast taste, which is essential in making these “lactation cookies”.



Xo, Ana

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  1. Neha says:

    Hi Ana,

    Thanks for the recipe! My Lo is 3.5months and feeds every 1.5hrs. I am short of milk and can’t keep up with his demand. I will give this recipe a go. I want to cook a big batch at once, maybe 100 cookies. Just wondering what is the shelf life of these. Does banana make the shelf life shorter? How do I store these?

    Thank you.

    • Colorfulfoodie says:

      Please do, I think you’ll enjoy it. Also look for my lactation oats, that was in awesome! Store in fridge if you go more than 3 days without finishing them, but I know you will!!!

  2. Rebecca says:

    I made these as written and they burned at 20 minutes and don’t look anything like yours… Was there supposed to be any flour? I thought the mixture seemed really wet, but you didn’t include any in the recipe, so… Just wondering what I did wrong. Also, is 1tbps vanilla accurate? That send like a lot of vanilla for such a small batch recipe.

    • Colorfulfoodie says:

      No, no flour at all. I make these all the time (well used to) – Rebecca, do me a favor and look at the breakfast oat recipe – either that or reduce your oven heat, are you in high altitude?

  3. Lauren says:

    These are really nice and moreish! I was skeptical as well as the mixture was quite runny (I used olive oil) and only cooked them for about half the time as they were looking like they’d burn. They are so soft and gooey in the middle (yum!) and I don’t normally like soft biscuits. Great recipe! Thanks ?

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