• Line a cookie sheet with parchment paper. Set aside.
• In a mixing bowl, stir in old-fashioned oats, ground flaxseed, Brewer's yeast, Pumpkin Seeds, chopped almonds, and chocolate chips. Set aside.
• In another bowl, combine peanut butter, almond milk, maple syrup, and vanilla extract.
• Pour the liquid ingredients into the dry ingredients and stir with a spatula at first, then squeeze with lightly oiled or wet hands to help the ingredients come together. The dough is sticky, and that's normal. Set aside for 10 minutes in the fridge to give the flaxseed meal time to absorb the liquid.
• Then, lightly oil your hands again with coconut oil, roll 12 balls between your hands, and place each ball on the prepared cookie sheet, leaving a thumb space between each. Then, flatten each ball with your hand to form a cookie.
• Refrigerate for about 1 hour to set the cookies.

Storage

• Store in an airtight container in the fridge for up to 6 days or freeze for later. Thaw at room temperature before eating.