Gluten-Free Oatmeal Cookies

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.

2 . Stage

Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.

3 . Stage

Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.

4 . Stage

Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.

5 . Stage

Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.

6 . Stage

Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.

7 . Stage

Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.