Ingredients

The following ingredients have 32 Servings
  • 3 tablespoons flaxseed meal, (ground)
  • 3 tablespoons water
  • 2 cups unbleached all-purpose flour
  • 5 tablespoons brewers yeast
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, (room temperature)
  • 2 tablespoons almond butter, (optional)
  • ¾ cup granulated sugar
  • ¾ cup brown sugar, (packed)
  • 2 large eggs, (room temperature)
  • 1 ½ teaspoons vanilla paste, (or pure vanilla extract)
  • 3 cups old-fashioned rolled oats, (not quick oats)
  • 1 ½ cups dark chocolate chips, (I used a 10-ounce package of Nestle Toll House Dark Chocolate Chips)

Instruction

  • Preheat oven to 350°F.
  • In a small bowl combine the flaxseed meal and water. Set aside for 5 minutes.
  • In a large bowl combine the flour, brewers yeast, soda and salt. Set aside.
  • In the bowl of a stand mixer beat the butter and almond butter together until light and creamy.
  • Add the brown and granulated sugar and beat until light and fluffy, about 5 minutes. Scrape the sides of the mixing bowl and beat another 30 seconds.
  • Add the eggs, one at a time, blending just until the yolk disappears.
  • Add the vanilla and flaxseed paste and mix just until blended.
  • Gradually add the flour mixture in 3 steps, mixing on low and scraping the sides and bottom of the bowl as needed.
  • Fold in the oats and chocolate chips with a spatula.
  • Scoop the dough into 1-inch rounds (using a cookie scoop if you have one) and bake on a parchment or silpat lined baking sheet for about 12 minutes. Cool completely on a wire rack.