4 tablespoons water
2 tablespoons milled flaxseed or flaxseed meal
(Mix the water and the flaxseed together a small bowl and let sit for a few minutes before adding it to the rest of the wet ingredients that follow )
One cup of butter
1 cup packed brown sugar
2 tablespoons of molasses
Mix all the wet ingredients together in a bowl and set to the side
The next ingredients are dry and you mix all of these together in a bowl separate from the wet ingredients
2 cups flour
4 tablespoons of brewers yeast
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon of cinnamon
3 cups oatmeal.
Now you mix your dry ingredient mixture into your wet.
This is where you can add all the goodies, you can add cranberries or raisins, any type of nut and chocolate. Really whatever you want to use. I put chocolate chips, raisins and pepitas in the ones pictured but shredded coconut & chocolate chip is always a favorite around here!
I also made mine gluten-free soy free and dairy free but if you don’t have those dietary restrictions you don’t have to do that either.
It will be a really strange consistency, that’s okay and then all you have to do is drop it by tablespoons onto baking sheets and bake in the oven at 350° Until the edges are browned and and then you take them out of the oven and let them cool before you remove them otherwise they fall apart. It’s better to have them a little less done because it is rumored that they are more effective soft baked or even raw in the middle.
Many times I have made an extra batch to freeze so they can be baked later when needed. Just scoop 12-18 cookies worth in a row on wax paper. Roll into a tube shape and secure with masking tape on ends. Place in freezer bag and freeze. This is great for new moms who have little free time.