Ingredients
1 cup rolled oats (I like One Degree Organic since they are organic and certified glyphosate free)
½ cup all purpose flour
¼ cup brewers yeast
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sourdough discard (you can replace with buttermilk)
2 eggs
¼ cup melted butter, tallow, or coconut oil
1 tsp vanilla
¾ cup coconut sugar
½ cup nut butter (I like CB's Organics organic 100% peanut peanut butter)
Directions
Step 1
Combine oats, flour, brewers yeast, baking powder, baking soda, and salt in a large bowl. Set aside.
1 cup rolled oats (I like One Degree Organic since they are organic and certified glyphosate free)
½ cup all purpose flour
¼ cup brewers yeast
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Step 2
Combine sourdough discard, eggs, melted butter, vanilla, coconut sugar, and nut butter.
1 cup sourdough discard (you can replace with buttermilk)
2 eggs
¼ cup melted butter, tallow, or coconut oil
1 tsp vanilla
¾ cup coconut sugar
½ cup nut butter (I like CB's Organics organic 100% peanut peanut butter)
Step 3
Add wet to the dry and mix to combine.
Step 4
Use a cookie scoop to measure out about 24 cookies. Let chill for at least 30 minutes.
Step 5
Use your palms to roll into a smooth ball.
Step 6
**Either add to freezer bags and freeze until you’re ready to bake or move on to next step
Step 7
Preheat oven to 350F and bake on a parchment lined baking sheet for 10-14 minutes. The top of the cookie will crack a bit and the edges will be golden.
Step 8
Let cool on a wire rack.
