Step 1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 2

In a medium bowl, mix together flaxseed meal and water; let it sit for 5 minutes while you get all your other ingredients ready.

Step 3

After 5 minutes the ‘flaxegg’ will be ready and you can add in the coconut sugar, melted and cooled coconut oil, and vanilla extract to the bowl; whisk together until smooth and well combined.

Step 4

Next add in the oat flour, rolled oats, brewer’s yeast, baking soda, cinnamon and salt. Mix until well combined. Fold in chocolate chips.

Step 5

Use a medium cookie scoop and place dough on a prepared baking sheet, about 2 inches apart. You should get about 20 cookies. If you want thicker cookies, leave as is. If you want slightly thinner cookies, very gently push ONLY the top of the cookie down a bit. Don’t over flatten.

Step 6

Bake cookies for 10-13 minutes until edges are just slightly golden brown around the edges. Once cookies come out of the oven, sprinkle the tops with fancy sea salt.

Step 7

Allow cookies to cool on the baking sheet for 10-15 minutes before removing and transferring to a wire rack to finish cooling. Leaving them on the baking sheet will help them settle up, harden and hold together. Makes 20 cookies.