|15 min||15 min||36|
|2 cup||Buckwheat flour|
|1 1/2 cup||Rolled oats, dry|
|1/4 cup||Brewer's yeast, Lewis Labs|
|1/4 cup||Flaxseed meal (ground)|
|1 1/2 tbsp||Cinnamon|
|1 tsp||Baking powder|
|1/2 tsp||Baking soda|
|1/4 tsp||Sea salt (or pink salt)|
|1/2 cup||Semisweet chocolate chips, mini (opt for dairy free)|
|3/4 cup||Coconut oil (melted)|
|1/3 cup||Maple syrup, pure|
|1 medium||Banana (s) (mashed - use 2 bananas if you omit maple syrup)|
|1/4 cup||Water, filtered|
|1/4 cup||Golden raisin, seedless (rehydrated in water)|
|1/4 cup||Chia seeds|
|3/4 cup||Water, filtered (this water is for the chia seeds)|
1. Preheat oven to 350F degrees.
2. Combine chia seeds and 3/4 cup water. Let sit for 5 minutes and stir until it becomes egg-like.
3. Combine all the dry ingredients in a large bowl: flour, oats, yeast, flaxseeds, cinnamon, baking powder, baking soda, salt and chocolate chips.
4. In a separate bowl, combine wet ingredients: coconut oil, maple syrup, banana, water, raisins and chia seed mixture.
5. Add the wet ingredients to the dry ingredients. Mix until fully combined.
6. Drop spoonful on to a greased cookie sheet. You don't have to flatten them with a fork! Just thought I would mention this because that saves you a step! Unless of course you want them to look super pretty, then flatten.
7. Bake for 10-15 minutes. I have a convection oven so they baked in 10 minutes. Keep in mind there is nothing in these cookies that technically has to bake. Do NOT over-bake as this will result in tough cookies. Keep them soft and chewy.
Makes 3 dozen cookies.
Freeze for months or refrigerate.
I suggest you give the batter a taste-test before baking. I didn't make them very sweet, and if you want to add more maple syrup then you can!