Ingredients:

  • 2 cups All-purpose flour
  • 2 cups Old-fashioned rolled oats
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 0.5 tsp Sea salt
  • 4 tbsp Brewer’s yeast
  • 3 tbsp Ground flaxseed meal
  • 0.25 cup Filtered water
  • 1 cup Unsalted grass-fed butter, softened
  • 1 cup Light brown sugar
  • 0.5 cup Granulated cane sugar
  • 2 Large eggs
  • 2 tsp Vanilla bean paste
  • 1.5 cups Dark chocolate chips

Instructions:

  1. Combine 3 tbsp ground flaxseed meal with 0.25 cup filtered water. Let it sit for 5 minutes until it forms a thick gel.
  2. In a medium bowl, stir together 2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 0.5 tsp sea salt, and 4 tbsp brewer’s yeast.
  3. In a large bowl, beat 1 cup softened butter with 1 cup brown sugar and 0.5 cup granulated sugar until pale and fluffy.
  4. Mix in the 2 eggs one at a time, followed by 2 tsp vanilla bean paste and the thickened flax gel.
  5. Gradually fold the flour mixture into the wet ingredients until no white streaks remain.
  6. Stir in 2 cups old-fashioned oats and 1.5 cups dark chocolate chips by hand.
  7. Place the bowl in the fridge for at least 30 minutes until firm to the touch.
  8. Scoop 2 tablespoon rounds onto a parchment lined sheet and bake at 350°F (180°C) for 12 minutes until the edges are golden brown.
  9. Let the cookies rest on the hot pan for 10 minutes until they set firmly.