In a mixer, beat the butter, coconut oil, sugar and brown sugar until it is well combined
4 Add eggs. (I add mine 2 at a time).
5 Add the flaxseed mixture and vanilla. Mix well.
6 In a large bowl, sift flour, baking soda, salt and brewers yeast.
7 Stir in the oats and mix well.
8 Add the butter/sugar mixture to the dry ingredients.
9 Stir in the chocolate chips.
I used 1 cup of Enjoy Life semi-sweet mini chips and 1 cup of Enjoy Life semi-sweet mega chunks.
10 Put mixture in the refrigerator for about 15 minutes to harden up a little to make for easier scooping. (You can skip this step if you'd like).
11 Using an ice cream scooper, scoop out level spoonfuls onto a baking sheet. I used a spoon to get the mixture out of the scoop easily. (I alternated 2 baking sheets and kept putting the mixture back in the fridge in between so they didn't get mushy).
12 Bake for 13-14 minutes. They should have a nice golden color on the bottom and a light golden color on top.
13 Let the cookies cool a little before moving them to a cooling rack to make sure the chocolate sets a bit.
Note
You can always make these with dairy if you do not have to worry about being dairy free!
