Ingredients that you cannot substitute: Oats, brewer's yeast, flax seed meal.
Ingredents:
- 4 c. whole wheat flour
- 3 c. old-fashioned oats (uncooked)
- 2 tsp. baking soda
- 3 tsp. cinnamon
- 1 tsp. sea salt
- 1 1/2 c. unsalted butter (softened)
- 2 c. firmly packed brown sugar
- 4 tbsp. water
- 1 tbsp. flaxseed meal
- 2-4 tbsp. brewer's yeast
- 1 egg
- 1 tsp. vanilla
- 1 16oz. can of pumpkin
- 1 c. semi-sweet chocolate chips
- 1 c. chopped walnuts or pecans
- Preheat oven to 350 degrees.
- In a small bowl combine the water and the flaxseed meal; let sit for 5 minutes.
- In one bowl, combine flour, baking soda, yeast, cinnamon, and salt. Set aside.
- In a large mixing bowl, beat the softened butter until creamy.
- Slowly beat in the sugars.
- Add vanilla, egg, and flaxseed mixture. Beat until smooth.
- Add pumpkin and mix well.
- Slowly add your dry ingredients and beat until well mixed.
- Stir in oats, chocolate chips, and nuts. (Tip: I use my hands in order to get the oats completely covered. If they're not covered, your cookies will have dry, flaky, uncooked oats in them.)
- Place dough in 1.5 inch lumps, 1-2 inches apart, with a medium scoop. You can use a spoon, but the scoop makes awesome looking cookies!
- Bake for 13-15 minutes on an ungreased cookie sheet.
- Remove from oven and transfer from cookie sheet immediately to a cooling rack.