| 16 | 30 | 125 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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!
| Grain | 0.2 |
