Ingredients

The following ingredients have 18 Servings
  • ⅓ cup melted coconut oil ((see notes))
  • ¾ cup coconut sugar
  • 1 large egg ((or 1 flax egg; see notes))
  • 1 teaspoon vanilla extract
  • ¾ cups oat flour ((certified gluten-free, if needed))
  • 2 tablespoons ground flax seeds
  • ¼ cup debittered brewer's yeast ((see notes))
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup old fashioned oats
  • ½ cup chocolate chips

Instruction

  • Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the coconut oil, sugar, egg, and vanilla and mix well.
  • Add in the oat flour, ground flax, brewer's yeast, baking soda and salt, and stir again until a thick batter is formed. It may take a few minutes of stirring to incorporate the dry ingredients evenly. Fold in the oats and chocolate chips. Do not taste-test the batter at this point
  • Use a 1-ounce cookie scoop or tablespoon to scoop the dough and drop it onto the lined pan, about 2 inches apart to allow for the cookies to spread. You should get 20 cookies from this recipe, so you'll need to use 2 pans, or bake in 2 separate batches. Bake at 350ºF for 8 to 10 minutes, until the cookies have spread and are lightly golden around the edges.
  • When the cookies are done baking, let them cool on the pan for at least 15 minutes. Then serve them warm for the best flavor and melt-in-your-mouth texture. Once they have totally cooled to room temperature, you can store them in an airtight container in the fridge for up to a week. Or, freeze them for up to 3 months, if you want to make a double-batch.