This recipe is very easy to make and does not require a stand mixer. These oatmeal chocolate chip cookies are thick, chewy, moist, nutritious, and delicious.
Prepare your baking sheet pans with a layer of parchment paper. Preheat your oven to 350F/177C.
In a small bowl, mix the flaxseed meal and water together and set aside. Let this sit for 3-5 minutes.
In a large bowl, mix the oil, granulated sugar, and brown sugar together well until completely saturated. Add the eggs to the oil/sugar mixture and mix well. Add the flaxseed water and vanilla until fully incorporated.
In a medium bowl, sift together the dry ingredients: flour, brewer's yeast or nutritional yeast, baking soda, salt. Add the dry ingredients slowly to the wet ingredients bowl, about 1 cup at a time, mixing until fully incorporated. Stir in the oats and chocolate chips.
With a medium scoop, scoop the cookie dough onto the parchment-lined baking sheets. (If you like extra chocolate, place 3-4 chocolate chips in the top of each cookie dough.) Bake for 12 minutes and remove from the oven. The cookies will look soft and not done. They will continue to harden as you let the cookies sit on the baking sheet for 10 minutes before removing them to cool on a cooling rack.
*Flavorless Oil: I typically use a blend of Olive Oil and Avocado Oil in this recipe.
*Flour: I typically substitute 1/2 cup of flour with 1/2 cup oat flour for more nutrients. Nut flours could also be substituted as well.
*Oats: I use old-fashioned oats and have never used quick oats in this recipe. I have substituted 1/4 cup of old fashioned oats for 1/4 cup of steel cut oats with great results!
*Yeast: Brewer's yeast is more nutritious, but nutritional yeast can be substituted if you don't have this on hand in your kitchen.
*See blog post at www.prettysimplesweet.com for more substitutions and additional suggestions.