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side shot of lactation cookies

No-Fuss One Bowl Lactation Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 26 reviews


These hearty lactation cookies come together quickly using just one bowl! They feature old-fashioned oats, malted milk powder, ground flaxseed, and coarsely chopped dark chocolate. Craving a bar instead? The dough can easily be transformed this into cookie bars!


  • 100g melted unsalted butter
  • 95g brown sugar
  • 65g granulated sugar 
  • 1 large egg (50g not including the shell), at room temperature
  • 120g Old fashioned oats
  • 110g all-purpose flour
  • 45g malted milk powder
  • 45g ground linseed (flax seed) or LSA (linseed, sunflower seed and almond meal)
  • ½ tsp salt
  • ¼ tsp baking powder 
  • 160g coarsely chopped dark chocolate, plus more for the tops.


  1. Preheat the oven to 350°f /180°c. Grease and line a 9” (23cm) baking pan with parchment paper, extending the paper over the edges of the pan to form a sling for removing the cookie bars after baking. If desired, use binder clips to clip down the parchment paper (if they are metal, they can stay on while the cookie bars are in the oven).
  2. In a medium bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until combined. Add the egg, and whisk well until the mixture has thickened slightly and is lighter in colour. 
  3. Add the oats, flour, malted milk powder, ground linseed, salt, and baking powder. Mix with a spatula until slightly combined, then add the chocolate and continue to mix until fully incorporated. 
  4. Transfer the cookie mixture to the prepared baking pan, and smooth down using a spatula. Add additional chocolate if desired. 
  5. Bake the cookie bars for 25 to 27 minutes, until they are set and lightly golden around the edges. 
  6. Leave to cool in the pan, then remove from the pan using the parchment paper sling. Slice into bars using a sharp knife. 
  7. Store in an airtight container at room temperature for up to a week, or in the freezer for up to 3 months. 


For cookies, make the mix as directed but add ¼ tsp baking soda with the dry ingredients.. Scoop into 75g balls, and bake on a parchment lined baking sheet for 12-13 minutes until set and lightly browned around the edges. Remove from the oven and if desired, ‘scoot’ the cookies into a perfectly round shape using a cookie cutter slightly larger than the cookie (do this while they are still hot). 


Leave to cool on the pan for 10 minutes then transfer to a wire rack and allow to cool completely.