Ingredients

• 2 cups buckwheat flour Ingredients
• 1 1/2 cups rolled oats Ingredients
• 1/4 cup brewer's yeast Ingredients
• 1/4 cup ground flaxseeds Ingredients
• 1.5 tbsp ground cinnamon Ingredients
• 1 tsp baking powder Ingredients
• 1/2 tsp baking soda Ingredients
• 1/4 tsp sea or pink salt Ingredients
• 1/2 cup mini chocolate chips Ingredients
• 3/4 cup melted coconut oil Ingredients
• 1/3 cup maple syrup* Ingredients
• 1 banana, mashed (use 2 bananas if you omit the maple syrup) Ingredients
• 1/4 cup filtered water Ingredients
• 1/4 cup raisins (re-hydrated in water) Ingredients
• 1/4 cup chia seeds Ingredients
• 3/4 cup water (this water is for the chia seeds) Ingredients

Instructions

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: coocnut 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 spoonfuls 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 overbake as this will result in tough cookies. Keep them soft and chewy.