Recipe: Peanut Butter Lactation Cookies

These peanut butter lactation cookies are delicious and are so simple to make. The batch yields about 12-15 cookies and are good for up to 3 days at room temperature (in an air tight container). Once cool, I break each cookie in half. I then eat half a cookie after each feeding to get the ball rolling for the next feeding or pumping session. The ingredients are simple:

  • Peanut butter
  • Sweetener of choice (I use monk fruit since its lower in the glycemic index than sugar)
  • An egg
  • Brewers Yeast (make sure it’s DEBITTERED)

4 Ingredient Peanut Butter Lactation Cookies

5 from 1 vote
Prep Time 5 mins
Cook Time 12 mins


  • 1/2 C Peanut Butter
  • 1/4 C Monk Fruit (or sweetner of choice)
  • 1/4 C Brewers Yeast (make sure it's debittered)
  • 1 Egg


  • Preheat the oven to 350 degrees fahrenheit.
  • Mix all ingredients together, until well incorporated.
  • Line a cookie sheet with parchment paper. Using a cookie scooper, place cookies on the parchment paper. Gently flatten the cookies with your fingers (make sure that they're still thick). Then use a fork, make criss-crosses on each cookie.
  • Place in the oven and bake for 12-15 minutes, until tthe cookies are set.
  • Let cool outside for 20 minutes and then place in an air tight container.

Looking for articles related to pregnancy nutrition? Click here.

Note: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.

One thought on “Recipe: Peanut Butter Lactation Cookies

Leave a Reply

Your email address will not be published.

Recipe Rating