Step 1

Preheat oven to 350 °F. Line two baking sheets with silicone baking mats or parchment paper.

Step 2

Using a mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, followed by the vanilla.

Step 3

Whisk together the flour, salt, baking powder, flaxseed, and brewer’s yeast. Add this to the mixing bowl and beat until just combined.

Step 4

Add the almond butter (optional) and oatmeal, mixing again until just combined. Stir in the chocolate chips.

Step 5

Drop 1.5 tablespoons of dough onto the lined cookie sheets. Bake 10-12 minutes, or until the bottom is golden brown. Cookies will puff up a bit in the oven; if you prefer flatter cookies, press down on the top of each cookie with the underside of a spatula. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 6

Store cookies in an air-tight container for up to a week; cookies will keep frozen for up to 3 months.