Ingredients
Method
- In a large bowl, stir together the oats, flaxseed, and brewer's yeast.
- In a small bowl, stir the peanut butter, honey, and vanilla until smooth.
- Pour the wet mixture over the dry ingredients, add the chocolate chips, and fold until a thick dough forms.
- Roll into 12 balls, place on a lined baking sheet, and refrigerate for 30 minutes before serving.
Notes
The cookies will be soft right after rolling but firm up in the fridge. If you want a no-chill snack, you can eat them right away; they just will be a bit messier to pick up.
