Type what you have

Ingredients

• ✓ psyllium husk powder
• gluten-free oat
• oat flour
• brewer's yeast
• flaxseed meal
• 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