In a stand mixer or a large bowl, mix together all your wet ingredients. Be sure that your coconut oil isn’t hard. I made the mistake of trying to carve out the oil after just getting it in the mail and ended up with coconut oil chunks in my cookie batter. To be fair, I had never used coconut oil before this recipe for anything and wasn’t aware of this mistake until the next day. Everything should be creamy and smooth.
Next, add your sugar, yeast, flaxseed, baking soda, baking powder, salt and cinnamon. Once well combined, slowly add in your flour 1/4 to 1/2 cup at a time. Add the oats next. If you’re using a stand mixer, lower it to the slowest possible speed you can and don’t let it over mix. Lastly, add in your chocolate chips. I recommend only letting your mixer do a few rounds before going in with your hands or a large spoon to finish your mixing. The amount of batter this makes can push a lot of the batter up to the top and create a potential mess if you’re not careful.
Bake the cookies at 375 degrees F for about 10-14 minutes, depending on your oven. Depending on the size of your scoops, you should be able to get anywhere from 18-24 cookies from one batch. I recommend shooting for 21 cookies so you can have one a day for 3 weeks.
Let cookies cool completely before moving into freezer-safe containers/ziplock bags and freezing until use. I recommend eating the cookies no later than within 7 days of defrosting.