Servings : cookies
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Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together 3 cups old-fashioned rolled oats, 1½ cups unbleached all-purpose flour, 5 tbsp brewer's yeast, 3 tbsp whole flaxseeds, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
- In the bowl of an electric mixer, beat 12 tbsp high-quality grass-fed unsalted butter (softened) and 4 tbsp unrefined virgin coconut oil on medium speed until creamy. Add 1½ cups coconut sugar and beat on medium-high until fluffy, about 4 to 5 minutes, scraping down the sides as needed. Add 1 large egg and 1 large egg yolk, beating until combined, about 2 to 3 minutes. Beat in 2 tsp vanilla extract.
- Gradually add the dry ingredients on low speed, mixing just until combined.
- Fold in 1 cup roughly chopped high-quality dark chocolate and ⅓ cup raw pumpkin seeds with a spatula.
- Scoop the dough into 1-inch rounds (an ice cream scoop keeps them uniform) and place them on the prepared baking sheets about 2 inches apart. Bake for 10 to 14 minutes, until the bottoms are just golden. Let the cookies cool completely before storing in a sealed container.
Nutrition
Notes
- Whole flaxseeds give a slightly crunchier bite than ground. If you want the full nutritional benefit, crack them in a mortar and pestle first or run them through a spice grinder.
- Coconut sugar has a lower glycemic load than cane sugar and adds a subtle caramel note. You can swap in light brown sugar 1:1 if that's what you have on hand.
- Choose a dark chocolate bar with 70% cacao or higher for the best flavor and antioxidant content. Chopping a bar gives you those big, melty pools you don't get from chips.
- Cookies keep at room temperature in a sealed container for 4 to 5 days, or freeze the baked cookies for up to 3 months.