I was in the mood for some cookies last week. Ok, to be honest, I’m in the mood for cookies every week. But I’ve been limited on the cookies I can eat because of Ethan’s dairy sensitivity. But on Friday, I had a chance to stop by Whole Foods and pick up dairy-free chocolate chips and more flax meal, two essential ingredients for these cookies. It was the first time since we found out about Ethan’s dairy sensitivity that I’ve had chocolate too…what a great day!

One thing I love most about these cookies is that they’re not too sweet. They’re not quite savory either, but they’re not sweet. Except the chocolate

1 cup Earth Balance
3/4 cup sugar
1/2 cup (packed) brown sugar
3 T. water
2 (heaping) T. ground flax seed
2 eggs
2 t. vanilla
2 cups flour
1 t. baking soda
1 t. salt
3 cups oats (quick-cooking or old fashioned)
1 cup chocolate chips
4 (heaping) T. brewer’s yeast

Combine the water and flax in a small bowl, stir, and let sit 3-5 minutes. Cream the Earth Balance and sugars in a mixer (or with a hand mixer) until light and fluffy. Add eggs and vanilla, beating well. Add flax water, beat well. Combine flour, salt, baking soda and brewer’s yeast in small bowl, stir to combine. Add flour mixture to wet ingredients and mix well. Add oats and stir well. Mixture is probably getting VERY thick at this point. Fold in chocolate chips. Spoon out onto a greased cookie sheet or silpat, and bake for 12 minutes at 350. Cookies can be put 1″ apart; they don’t spread much. Makes 60 small cookies.