These vegan lactation cookies are loaded with oats and other ingredients that will boost your milk supply, but the addition of chocolate chips makes them taste like an indulgent treat! Bake them up crispy or soft—and don’t forget to pop some in the freezer for later.
This post is for the new mamas out there. (Although really, these cookies are so delicious that everyone will want to eat them.) Lactation cookies have definitely become a thing in recent years, and now you can even get store-bought versions; unfortunately, vegan lactation cookies are a little more difficult to find. I wanted to come up with my own version, made with all those galactagogues, but without the dairy and eggs.
My vegan lactation cookies taste like a real treat, with dark chocolate and crunchy pecans in every bite. Best of all, whether you like a chewy cookie or a crunchy cookie (my personal fave), you can have it your way—bake them longer and they’ll be perfectly crisp, or take them out of the oven sooner for a soft, chewy texture.
How Do Lactation Cookies Work?
It’s all about those galactagogues, which is shorter way of saying: foods that promote milk production. For centuries, mothers have been using herbs and foods like oats, fenugreek, milk thistle, anise, and fennel to naturally increase their milk supply when breastfeeding. Lactation cookies may be trendy now, but they’re built on a long-standing tradition.
These vegan lactation cookies are made with a number of galactagogues, including oats, flax, almonds, chia, and pecans. Flaxseed also contains phytoestrogens, which can help stimulate the production of prolactin, the hormone responsible for producing breastmilk.
How Often Should You Eat Lactation Cookies?
You should eat one or two cookies a day for best results, but there’s no upper limit since these vegan lactation cookies are made with whole food ingredients—you can never eat too many oats, nuts, and seeds!
(Looking for more recipes that are good sources of galactagogues to boost your milk supply? Try my pumpkin pie overnight oats , coconut chickpea curry , and kale, apple, and chickpea salad with vegan feta .)
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Ground flaxseed – This does double-duty here—it’s an ingredient that boosts milk supply and it makes a flax egg to bind these vegan lactation cookies together.
- Water
- Oat flour
- Almond flour – Not almond meal! Almond flour is more finely ground.
- All-purpose flour – You can use a measure-for-measure gluten-free flour substitute to make these gluten-free lactation cookies.
- Baking soda
- Baking powder
- Coconut sugar – Or use brown sugar.
- Ground cinnamon
- Salt
- Coconut oil – Melt this before adding it to the recipe.
- Agave syrup
- Vanilla extract
- Shredded coconut – Don’t used the sweetened kind; the cookies are sweet enough without it!
- Dark chocolate chips – Make sure you purchase a brand that’s vegan.
- Pecans – Since these will be chopped anyway, you can save some money by buying pecan pieces instead of whole nuts.
- Chia seeds
How Do You Make Oat Flour?
You can make your own oat flour by putting old-fashioned oats (also known as rolled oats) in your blender or food processor and blending until a fine powder forms.
How to Make Vegan Lactation Cookies
Here’s how to make these vegan lactation cookies at home:
Make the flax egg. Whisk the ground flaxseed and water in a small bowl. Let the mixture sit for 10 to 15 minutes, or until it thickens and gels.
Prepare. Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
Toast the oat flour. Place the oat flour in a small pan set over low heat. Toast the flour for 7 to 10 minutes or until it’s golden and smells toasty, shaking the pan every few minutes to keep it from burning. Transfer the flour to a large mixing bowl.
Mix the dry ingredients. Whisk the all-purpose flour and almond flour into the oat flour, then whisk in the baking soda, baking powder, coconut sugar, ground cinnamon, and salt.
Add the wet ingredients. Stir the melted coconut oil, agave syrup, vanilla extract, and flax egg into the dry ingredients until a thick dough forms.
Toast the coconut. Add the shredded coconut to a small pan set over low heat. Toast the coconut for 2 to 3 minutes or until golden, shaking the pan constantly. Remove from heat.
Fold in the add-ins. Add the toasted shredded coconut, chocolate chips, pecans, and chia to the cookie dough and fold them in until they’re evenly distributed.
Form the cookies. Using 2 tablespoons of dough at a time, roll the cookie dough into balls and place them on the prepared baking sheet. Flatten each ball of dough with your fingers until they’re 1/4-inch thick, leaving 4 inches between each cookie.
Bake. Place the pan in the oven and bake for 20-30 minutes, or until the cookies are slightly set in the centre and golden around the edges and bottom.
Serve. Let the cookies cool for at least 10 minutes before removing them from the baking sheet.
Tips for Success
These simple tips will help you make sure your vegan lactation cookies turn out perfect!
- Chill the dough. If your dough feels too soft, or your kitchen is hot, you may want to chill the dough in the refrigerator for 20-30 minutes. This will help it firm up, making rolling the dough easier.
- Skip the toasting. You can skip toasting the oat flour if you’re in a rush. The texture will be softer, but the cookies will still be delicious!
- Make them crunchy or soft. Bake the cookies for 30 minutes if you want a crispy-crunchy texture, or 20 minutes for soft-baked lactation cookies. Or split the difference and bake them for 25 minutes for cookies that are crispy on the edges and soft in the middle.
Variations
You can swap the dark chocolate chips for cacao nibs, use macadamias or almonds instead of pecans, or add dried cranberries, raisins, or dried cherries to the cookie dough. Feel free to get creative!
How to Store
Vegan lactation cookies can be stored in an airtight container at room temperature for up to 4 days.
Can I Freeze This Recipe?
Yes, you can freeze these vegan location cookies. After baking and cooling the cookies, place them in a freezer-safe container or freezer bag with parchment paper between layers of cookies to prevent sticking. Freeze for up to 2 months; when you’re ready to enjoy them, you can thaw them at room temperature for about an hour or pop them in the microwave for a warm treat.
More Cookie Recipes
- Banana Oatmeal Cookies
- Vegan Pumpkin Cookies (Soft Batch)
- Chewy Trail Mix Cookies (Vegan & Gluten Free)
- Pumpkin Chocolate Chip Oatmeal Breakfast Cookies (VIDEO)
Ingredients
- 1 ½ tablespoon ground flaxseed
- ¼ cup water
- 1 cup oat flour
- ½ cup almond flour
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup coconut oil , melted
- 3 tablespoons agave syrup
- ½ teaspoon vanilla extract
- ½ cup toasted shredded coconut
- ¼ cup dark chocolate chips
- ¼ cup roughly chopped pecans
- 1 tablespoon chia seeds
Instructions
- Make the flax egg. Whisk the ground flaxseed and water in a small bowl until well combined. Set it aside for 10-15 minutes or until the mixture thickens.
- Prepare the baking tray. Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat. Set it aside.
- Toast the oats. Add the oat flour to a small pan over low heat. Shake the pan occasionally. Let them toast for 7-10 minutes or until lightly golden. They should smell toasty. Remove it from the heat and set them aside. Don’t skip this step, it makes all the difference in texture.
- Whisk the dry ingredients. Mix the oat flour, all-purpose flour, and almond flour in a large mixing bowl. Add the baking soda, baking powder, coconut sugar, ground cinnamon, and salt. Whisk until well combined.
- Add the wet ingredients. Gently stir the melted coconut oil, agave syrup, vanilla extract, and flax egg into the dry ingredients until well combined. The mixture should have turned into a thick dough.
- Toast the coconut. Add the shredded coconut to a small pan over low heat. Shake the pan constantly because it burns easily. Let the coconut toast for 2-3 minutes or until golden. Remove it from the heat and set it aside.
- Fold in the add-ins. Gently stir in the toasted shredded coconut, chocolate chips, pecans, and chia.
- Bake. Grab 2 tablespoons of dough and roll it into a ball. Place it on the baking sheet. Use your fingers to flatten it until it’s 1/4" thick. Repeat for all the dough, leaving about 4" of space between each cookie. Bake for 20-30 minutes or until golden around the edges. The bottom should be golden brown and the center slightly set.
- Serve. Remove them from the heat. Let them cool for at least 10 minutes before removing the cookies from the baking tray. Serve and enjoy.
Notes
Vegan Lactation Cookies
Ingredients
- 1 ½ tablespoon ground flaxseed
- ¼ cup water
- 1 cup oat flour
- ½ cup almond flour
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup coconut oil melted
- 3 tablespoons agave syrup
- ½ teaspoon vanilla extract
- ½ cup toasted shredded coconut
- ¼ cup dark chocolate chips
- ¼ cup roughly chopped pecans
- 1 tablespoon chia seeds
Instructions
- Make the flax egg. Whisk the ground flaxseed and water in a small bowl until well combined. Set it aside for 10-15 minutes or until the mixture thickens.
- Prepare the baking tray. Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat. Set it aside.
- Toast the oats. Add the oat flour to a small pan over low heat. Shake the pan occasionally. Let them toast for 7-10 minutes or until lightly golden. They should smell toasty. Remove it from the heat and set them aside. Don’t skip this step, it makes all the difference in texture.
- Whisk the dry ingredients. Mix the oat flour, all-purpose flour, and almond flour in a large mixing bowl. Add the baking soda, baking powder, coconut sugar, ground cinnamon, and salt. Whisk until well combined.
- Add the wet ingredients. Gently stir the melted coconut oil, agave syrup, vanilla extract, and flax egg into the dry ingredients until well combined. The mixture should have turned into a thick dough.
- Toast the coconut. Add the shredded coconut to a small pan over low heat. Shake the pan constantly because it burns easily. Let the coconut toast for 2-3 minutes or until golden. Remove it from the heat and set it aside.
- Fold in the add-ins. Gently stir in the toasted shredded coconut, chocolate chips, pecans, and chia.
- Bake. Grab 2 tablespoons of dough and roll it into a ball. Place it on the baking sheet. Use your fingers to flatten it until it’s 1/4" thick. Repeat for all the dough, leaving about 4" of space between each cookie. Bake for 20-30 minutes or until golden around the edges. The bottom should be golden brown and the center slightly set.
- Serve. Remove them from the heat. Let them cool for at least 10 minutes before removing the cookies from the baking tray. Serve and enjoy.
Notes
Nutrition
Vegan Lactation Cookies https://jessicainthekitchen.com/vegan-lactation-cookies/ March 17, 2023
These crispy zucchini tacos pair tender oven-baked zucchini with zesty slaw and vegan crema for a Tex-Mex dinner with so many layers of texture and flavour!
Some people think that veganism means limited options. I think the opposite: going vegan has introduced so many new options to my dinners. Take tacos, for example. Instead of just filling tortillas with meat (yawn), I can choose from Vegan Birria Tacos , Crispy Cauliflower Tacos with Chipotle Crema , BBQ Chickpea Tacos , and these crispy zucchini tacos on Taco Tuesday. So! Many! Choices!
If you like zucchini fries, then you’re going to love these zucchini tacos. The zucchini is breaded to make it crispy on the outside, but it’s baked in the oven to make it tender in the middle.
The brine and crunch of the kale cabbage slaw , creaminess of the avocados (or as I call them, God’s gift to man), and the silky texture and lime-y flavour of the crema make this the ultimate loaded taco treat.
Zucchini tacos—who knew?!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Crispy Zucchini:
- Zucchini – Don’t use the extra-large zucchini you often find in the garden at the end of the summer. It doesn’t taste as good and the seeds are large and tough!
- Gluten-free all-purpose flour – Or use regular all-purpose flour.
- Almond milk – Or another plant-based milk you have on hand.
- Salt
- Ground black pepper
- Garlic powder
- Crushed red pepper flakes
- Gluten-free bread crumbs – Swap in regular bread crumbs if you prefer.
Kale Cabbage Slaw:
- Kale – Any variety will work here!
- Carrots – Save yourself some time and buy a bag of pre-shredded carrots.
- Purple/red cabbage – If you can’t find it, green cabbage is fine too.
- Apple cider vinegar
- Coconut sugar – Or granulated sugar.
- Sea salt and ground black pepper
- Extra-virgin olive oil
Lime Crema:
- Vegan Greek yogurt or mayo – Use homemade vegan mayo or store-bought.
- Lime juice
- Garlic
- Sea salt and ground black pepper
- Chipotle chili in adobo – This is optional, but it adds a nice smoky heat to the crema.
- Paprika
- Almond milk – Or another plant-based milk.
Tacos:
- Jalapeño – Skip these if you prefer your tacos milder!
- Pickled onions
- Avocado
- Parsley – You can substitute cilantro if you’d like.
- Limes
- Tortillas
Are Tortillas Usually Vegan?
Yes, most tortillas are vegan. That said, you should double-check the ingredient list just in case, as some brands use lard or other animal byproducts.
How to Make Crispy Zucchini Tacos
To get a head start on this recipe, you can make the slaw and crema a day in advance.
- Prepare . Preheat your oven to 450ºF and line a baking sheet with parchment paper or a silicone mat. Cut the zucchini into three-inch spears.
- Set up a dredging station . In a shallow bowl, whisk all of the batter ingredients together except the bread crumbs. Place the bread crumbs in a second shallow bowl.
- Coat the zucchini . Dip the zucchini into the batter, tapping off the excess. Then, coat the zucchini in the breadcrumbs and place them on the prepared baking sheet.
- Bake . Place the baking sheet in the oven and bake for 25 minutes, or until the zucchini is crispy on the outside and tender on the inside.
- Make the slaw . Toss all of the slaw ingredients in a mixing bowl and set aside.
- Make the crema . Blend the crema ingredients in a small food processor or with an immersion blender . Add a tablespoon of water at a time to thin, if needed, then season with salt and pepper. Refrigerate until you’re ready to assemble.
- Warm the tortillas. Heat a teaspoon of oil in a skillet set over medium heat, then add a tortilla. Once brown spots appear and the tortilla starts to get puffy, flip and cook the other side. Repeat with the remaining tortillas.
- Assemble . Add the slaw, zucchini, and avocado to the tortillas, then drizzle with the crema and add other toppings, as desired.
Tips for Success
These simple tips will help you make sure your crispy zucchini tacos turn out perfect!
- Don’t line the baking sheet with foil. The zucchini will stick! Parchment paper or a silicone mat are best.
- Cut the zucchini into uniform pieces. This ensures that it will all be done baking at the same time.
- Cook the zucchini right before serving. While the slaw and crema are great for making in advance, the zucchini will be crispiest if it’s baked right before you assemble the tacos.
Variations
These tacos are super versatile and can be customized to suit your tastes. Here’s some inspiration:
- Instead of tortillas, you can serve assemble these tacos as lettuce cups.
- Swap the crema for my Easy Mango Basil Salsa or Restaurant-Style Blender Salsa .
- Use crunchy hard taco shells instead of the soft ones for extra texture.
- For more summery goodness, top the tacos with a rainbow of heirloom tomatoes.
How to Store Leftovers
If you have leftovers, it’s best to store each component separately, rather than assembling the tacos and then storing them. This will help ensure everything retains its texture!
Reheat the zucchini in a 400ºF oven to restore some of its crispiness, or use a microwave if you’re in a time crunch. Then, assemble the tacos and serve.
Can This Recipe Be Frozen?
No, this is not a recipe that freezes well. If you’d like a freezer-friendly taco option, try my Sweet Potato and Black Bean Tacos ; the bean and potato filling can be frozen.
More Zucchini Recipes
- Vegan Zucchini Muffins
- Easy Vegan Zucchini Bread
- Lemon Garlic Grilled Zucchini
- Pesto Zucchini Noodles with Burst Cherry Tomatoes
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
Crispy Zucchini
- 1 lb zucchini
- ¾ cup all purpose gluten free flour mix , or regular flour
- ¾ cup almond milk , or any other non-dairy milk
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- 1 cup gluten free bread crumbs , (seasoned with salt and pepper) or regular breadcrumbs
Kale Cabbage Slaw
- 2 cups shredded kale
- 2 cups shredded carrots
- 2 cups shredded purple/red cabbage
- ¼ cup apple cider vinegar
- 1 tablespoon coconut sugar , or cane, brown or organic white sugar
- sea salt and ground black pepper to season
- 2 tablespoon extra virgin olive oil
Lime Crema
- ¼ cup thick vegan Greek yogurt , or mayo
- 1 teaspoon lime juice
- ½ tsp finely minced garlic
- sea salt and ground black pepper to taste
- 1 chipotle chili in adobo , finely minced (optional, adds lots of spice and flavour)
- ½ teaspoon smoked paprika
- 1 tablespoon almond milk , or any other non-dairy milk
Tacos
- 1 teaspoon olive oil
- 3/4 of a small jalapeño , sliced (about 1 ½ teaspoons) (optional)
- Pickled onions , optional
- ½ ripe avocado , sliced
- 2 tablespoons parsley , chopped
- 2 limes , sliced into wedges for garnish and fresh squeeze over tacos
- 4 tortillas , or soft tacos
Instructions
Tacos
- Preheat oven to 450°F/230℃.
- Prepare a baking sheet by lining it with a silicone baking sheet or parchment paper, NOT foil.
- Cut the zucchini into spears about 3 inches long and 1 inch wide, roughly. You can do this by cutting it like you would a potato into wedges.
- In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.
- Toss the zucchini in the mixture one at a time, shaking off excess batter. Then, dip the zucchini into the breadcrumbs to coat, then place onto the baking sheet.
- Repeat until all of the zucchini spears are coated and lined up on the baking sheet. Ensure to leave a bit of space between each spear so they bake, but don’t steam.
- Bake for 25 minutes.
- Remove from oven. Set aside.
Kale Cabbage Slaw
- Mix all the ingredients for the slaw together while the zucchini is baking. Let it sit on the counter, or in the fridge if not using immediately, while everything else is being made so all the flavours can marry together.
Lime Crema
- While zucchini is baking, in a small food processor or with an immersion blender , blend all the ingredients together. Add a tablespoon or water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready, or in a small bowl to spoon over tacos.
To Assemble Tacos
- Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
- Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble.
- Layer with slaw, crispy zucchini and avocados over the soft taco shells. Add other toppings here if so desired.
- Drizzle the tacos with the lime crema.
- Serve with limes to squeeze over for a fresh burst of flavour. Enjoy!
