Type what you have

Ingredients

• ✓ brewer's yeast
• water
• white sugar
• ginger root
• honey
• lime juice

Instructions

1. 1 Remove 1/2 cup of the boiling water and set aside to cool to lukewarm.
2. 2 Combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container.
3. 3 Mix 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. Let stand until yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. Cover the container and let sit for 3 days.
4. 4 Skim foam from the top, strain liquid, and pour ginger beer into clean storage containers; chill.

By David Ulmer

Ingredients

• ✓ brewer's yeast
• gluten-free oat
• oat flour
• flaxseed meal
• psyllium husk powder
• cinnamon
• coconut oil
• maple syrup
• molasses
• egg
• vanilla extract
• salt
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
2. 2 Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.
3. 3 Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.
4. 4 Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.
5. 5 Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.
6. 6 Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.
7. 7 Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Edible Times

Ingredients

• ✓ brewer's yeast
• white sugar
• butter
• shortening
• water
• egg
• vanilla extract
• all-purpose flour
• flaxseed meal
• cocoa powder
• salt
• baking soda
• oat
• chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Add water, egg, and vanilla extract and mix well. Add flour, flaxseed meal, cocoa powder, yeast, salt, and baking soda. Mix well. Fold oats, chocolate chips, and walnuts into the dough.
3. 3 Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
4. 4 Bake in the preheated oven until edges are golden, about 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

By Kathy

Ingredients

• ✓ brewer's yeast
• blackstrap molasses
• dark chocolate chip
• hemp protein powder
• salt
• cinnamon
• baking powder
• baking soda
• flax seed
• wheat germ
• hemp heart
• whole wheat flour
• olive oil
• coconut oil
• egg
• white sugar
• pumpkin puree

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 36 muffin cups with paper liners.
2. 2 Mix pumpkin, sugar, eggs, coconut oil, and olive oil together in a mixing bowl.
3. 3 Combine flour, hemp, wheat germ, flax seeds, yeast, baking soda, baking powder, cinnamon, salt, and hemp powder in another bowl. Blend into pumpkin mixture. Stir in dark chocolate chips and molasses.
4. 4 Fill the prepared muffins tins evenly with batter.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes.

By Abbie Bruno Patterson

Ingredients

• ✓ brewer's yeast
• water
• flaxseed
• coconut oil
• sugar
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• salt
• oat
• cocoa nib

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine water and flaxseed in a small bowl; set aside to soak, 3 to 5 minutes.
3. 3 Beat coconut oil, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat in 1 egg until completely blended. Add remaining 1 egg, flaxseed mixture, and vanilla; beat until smooth.
4. 4 Combine flour, brewer's yeast, and salt in a separate bowl; add to sugar-egg mixture and beat until just incorporated, forming a dough. Fold in oats and cocoa nibs. Roll dough into small balls; arrange on baking sheets and flatten slightly.
5. 5 Bake in the preheated oven until lightly browned, 10 to 12 minutes.

By Holly

Ingredients

• ✓ brewer's yeast
• flaxseed meal
• water
• butter
• sugar
• brown sugar
• egg yolk
• vanilla extract
• all-purpose flour
• wheat germ
• baking soda
• salt
• cream of tartar
• old-fashioned oat
• chocolate chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flaxseed meal with water in a small bowl and let soak for 5 minutes.
3. 3 Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir in flaxseed mixture.
4. 4 Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar, in a separate bowl.
5. 5 Add dry ingredients to the wet ingredients and stir until just combined. Fold in oats and chocolate chips.
6. 6 Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.
7. 7 Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
8. 8 Once cool, serve and enjoy!

By kfwarden