Ingredients
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp all spice
1 tsp cocoa
2 large eggs
1 tsp vanilla
3/4 cup shortening
1 1/2 cups sugar
2 tsp Brewers yeast
1 tbsp ground flaxseed
1 1/2 cups oats (can be quick oats)
1 10 oz bag mini chocolate chips
Instructions
Heat oven to 350 (I baked at 325 in convection oven)
In medium bowl sift flour, baking soda, baking powder, salt, cinnamon, all spice and cocoa.
In stand mixer on medium speed, add shortening, sugar and vanilla. Add in eggs one at a time.
Mix on medium high for 1-2 minutes to ensure well combined.
Turn mixer to lowest setting in slowly add in flour mixture. Mix until just combined.
Remove bowl from mixer and add in oats, mini chocolate chips, yeast and flaxseed. Mix by hand.
These cookies work best when on silpat or parchment paper on your baking sheet. I made each cookie roughly a
tablespoon and placed about 2 inches apart.
Bake for 7-9 minutes and then cool on cooling rack. Keep a close eye on these cookies and remove when edges are just barely browned.
The center may appear slightly "wet" and that is ok. Cookie will continue to bake after it is removed from oven.
Mine spread out like crazy So next time I think I'll use less water. :)
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp all spice
1 tsp cocoa
2 large eggs
1 tsp vanilla
3/4 cup shortening
1 1/2 cups sugar
2 tsp Brewers yeast
1 tbsp ground flaxseed
1 1/2 cups oats (can be quick oats)
1 10 oz bag mini chocolate chips
Instructions
Heat oven to 350 (I baked at 325 in convection oven)
In medium bowl sift flour, baking soda, baking powder, salt, cinnamon, all spice and cocoa.
In stand mixer on medium speed, add shortening, sugar and vanilla. Add in eggs one at a time.
Mix on medium high for 1-2 minutes to ensure well combined.
Turn mixer to lowest setting in slowly add in flour mixture. Mix until just combined.
Remove bowl from mixer and add in oats, mini chocolate chips, yeast and flaxseed. Mix by hand.
These cookies work best when on silpat or parchment paper on your baking sheet. I made each cookie roughly a
tablespoon and placed about 2 inches apart.
Bake for 7-9 minutes and then cool on cooling rack. Keep a close eye on these cookies and remove when edges are just barely browned.
The center may appear slightly "wet" and that is ok. Cookie will continue to bake after it is removed from oven.
Mine spread out like crazy So next time I think I'll use less water. :)
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