Grain Free Lactation Bites

Grain Free Lactation Bites
Estimated time to read 2 minutes

Recipes for lactation cookies and lactation bites are all over the Internet and Instagram. The problem is, most of them are full of refined sugar and other ingredients that might not align with your paleo lifestyle, like gluten-containing grains or oats.

But what if you’re looking for a little boost in supply? We get it, but the reality is, you don’t need all of the added sugar and grains. Healthy whole foods will go a long way to nourishing you and supporting healthy milk quality and quantity, and no food is a substitute for good breastfeeding practices.

So go ahead and skip the traditional lactation cookies, we’ve got you covered with a delicious and nourishing paleo lactation ball recipe - no refined sugars or potentially irritating grains needed. They’re quick to make, full of lactogenic foods, and easy to grab and eat (with one hand!) when breastfeeding hanger strikes! They also have a great balance of healthy protein, carbs, and fat to help keep your blood sugar, energy, and mood stable.

And remember, It takes a village to breastfeed, including support from a lactation consultant and a dedicated partner (get tips on how partners can help here!).

Lactation Cookies


1 cup medjool dates, pitted (about 7 or 8)
¼ cup ground flax seed
½ cup walnuts
¼ cup almond butter, or other nut or seed butter of choice
1-2 scoops grass-fed collagen powder (different brands have different scoop sizes - start with 1 scoop and add another if not too dry/crumbly)
¼ tsp. ground cinnamon
¼ tsp. ground ginger
½ tsp. sea salt (start with ¼ tsp. if your walnuts or nut butter is salted)
½ teaspoon vanilla extract


In the bowl of a large food processor fitted with an s-blade, process the dates until a sticky ball is formed.

Add in the rest of the ingredients until finely ground and crumbly. The mixture should stick together easily when pressed between your fingers. If the mixture doesn't stick together, try adding a tablespoon of water and process again.

Use your hands to roll the dough into bite-sized balls, about 1 inch in diameter. Arrange them in a single layer on a plate or baking sheet, cover tightly, and store in the fridge or freezer until ready to serve.

Note: if you don't have the time or energy to roll these into balls, you can press the mixture into a baking dish and chill in the refrigerator for at least an hour. Once cool, cut into bite sized pieces or small bars. 
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