1 1/2 c. whole wheat flour (I used half sprouted whole wheat and half regular whole wheat) but you could also use white flour if you prefer as well.

1 3/4 c. rolled oats

1 tsp baking soda

1 tsp salt

3/4 c. peanut butter

1/2 c. butter, softened

1 ripe banana

1/2 c. ground flax seed (flax meal)

1/2 c. Whole flax seed

4 T brewer’s yeast

1/3 c. water

1/2 c. Splenda Brown Sugar Blend (feel free to sub your own sweetner here)

2 T vanilla protein powder

2 large eggs

2 c. (12oz) dark chocolate chips (the have less sugar)

1 c. chopped nuts of your choice if you want... I usually don't though because I think they are plenty "chunky" without it.

Directions:

Combine flour, flax meal, baking soda, vanilla protein powder, cinnamon and salt in a bowl.

In a large bowl, beat peanut butter, butter, brown sugar, brewer’s yeast, flax seeds and water until creamy.

Mix in eggs.

Gradually beat in flour mixture. Mix in nuts and chocolate chips. Slowly mix in oats. Place Tbsp.-sized balls of dough onto greased cookie sheets.

Press down each ball lightly with a fork.

Bake 12 minutes at 350F.

Cool on baking rack before storing.

Makes over 2 dozen. I like to freeze half. Should last two weeks this way eating 1-2 a day and you should notice a dramatic supply increase withing 24-48 hours.