Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix flaxseed + water in a small bowl, set aside for 5 mins (forms a gel-like "flax egg").
- In a bowl, whisk together oats, flour, brewer’s yeast, baking soda, and salt.
- In a separate bowl, beat butter, brown sugar, and white sugar until fluffy (~2 mins).
- Add egg, vanilla, and flaxseed mixture, mix well.
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in chocolate chips (if using).
- Scoop 1.5 tbsp dough per cookie, place on baking sheet (~2 inches apart).
- Bake for 10–12 mins until edges are golden.
- Let cool for 5 mins before transferring.
Notes
✔ Storage: Keep in an airtight container for up to 5 days or freeze for longer shelf life.
✔ Variations: Add nuts, dried fruit, or coconut for extra flavor.
✔ For Best Results: Brewer’s yeast can be bitter—ensure it’s well-mixed into the dough.