Ingredients:

  • 2 tbsp Flaxseed meal
  • 4 tbsp Filtered water
  • 1 cup Unsalted butter, softened
  • 3/4 cup Coconut sugar
  • 3/4 cup Brown sugar, packed
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 2 cups All-purpose flour
  • 4 tbsp Brewer’s yeast
  • 1 tsp Baking soda
  • 1 tsp Himalayan salt
  • 1 tsp Ground cinnamon
  • 3 cups Old-fashioned rolled oats
  • 1 cup Dark chocolate chips

Instructions:

  1. Mix the flaxseed meal and water in a small ramekin. Let it sit for 5 minutes until it becomes gelatinous to create a flax egg.
  2. In a large mixing bowl, cream together the softened butter, coconut sugar, and brown sugar. Beat on medium-high for 3 minutes until the mixture is pale and fluffy.
  3. Add the room temperature egg, vanilla extract, and the prepared flax slurry to the butter mixture, beating until well combined.
  4. In a separate bowl, whisk together the flour, brewer's yeast, baking soda, Himalayan salt, and cinnamon.
  5. Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the rolled oats and dark chocolate chips by hand.
  7. Using a medium cookie scoop (approx. 2 tbsp), drop dough onto prepared baking sheets and bake at 350°F (175°C) for 10 minutes or until edges are golden.