This is a double recipe. You can cook and freeze them.
Ingredients
8 Tbsp water
4 Tbsp flaxseed meal
4 Tbsp flaxseed meal
3/4 cup peanut butter
1 cup agave (or 1 1/2 cups brown sugar)
1/2 cup honey
4 Lg eggs
2 tsp vanilla
4 cups flour
2 tsp baking soda
2 tsp salt
6 cups thick cut oats
1 cup chocolate chips
1 cup agave (or 1 1/2 cups brown sugar)
1/2 cup honey
4 Lg eggs
2 tsp vanilla
4 cups flour
2 tsp baking soda
2 tsp salt
6 cups thick cut oats
1 cup chocolate chips
2 cups raisins
4 tbsp Brewers Yeast (no substitutions)
Preheat oven to 375.
Mix flaxseed meal and water, set aside 3-5 minutes.
Cream butter, peanut butter, agave and honey.
Add eggs.
Stir flaxseed mix into butter mix and add vanilla.
Beat until well blended.
Sift: dry ingredients, except oats and choc chips and raisins.
Add butter mix to dry ingredients
Stir in the oats and then the choc chips.
Drop on parchment paper on baking sheet.
Bake 7-9 minutes.
4 tbsp Brewers Yeast (no substitutions)
Preheat oven to 375.
Mix flaxseed meal and water, set aside 3-5 minutes.
Cream butter, peanut butter, agave and honey.
Add eggs.
Stir flaxseed mix into butter mix and add vanilla.
Beat until well blended.
Sift: dry ingredients, except oats and choc chips and raisins.
Add butter mix to dry ingredients
Stir in the oats and then the choc chips.
Drop on parchment paper on baking sheet.
Bake 7-9 minutes.
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