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Ingredients
Dough
83 g all-purpose flour- 35 g food-grade brewer’s yeast
- 26 g flaxseed meal
½ tsp ground cinnamon
½ tsp baking soda
½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
½ cup unsalted butter at room temperature
100 g granulated sugar
100 g light brown sugar
1 large egg
1 tsp vanilla extract- 120 g old-fashioned rolled oats
- ½ cup dried figs or raisins figs chopped
⅓ cup shredded coconut sweetened or unsweetened- 5 oz semisweet or bittersweet chocolate chopped, for the dough
To finish
- 1 oz semisweet or bittersweet chocolate chopped, for topping
- 2 tbsp sliced almonds
flaky sea salt to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Put oven racks in the upper and lower thirds and heat to 325°F. Line two baking sheets with parchment. Whisk the flour, brewer’s yeast, flaxseed meal, cinnamon, baking soda and kosher salt in a bowl.
- Beat the butter and both sugars on medium speed for about 1 minute, until creamy and combined. Beat in the egg and vanilla for about 30 seconds, until smooth.
- Mix in the dry ingredients on low speed just until combined, about 15 seconds. Fold in the oats, figs or raisins, coconut and dough chocolate until evenly distributed. Cover and refrigerate for 30 minutes.
- Scoop roughly quarter-cup portions onto the lined trays, about 3 inches apart. Leave them mounded rather than flattening. Divide the sliced almonds and topping chocolate over the cookies, pressing them lightly into the surface, and finish with a little flaky salt.
- Bake for 18–22 minutes, switching the trays top to bottom and turning them front to back halfway through. The edges should be golden and firm while the centers remain soft. Let cool on the baking sheets for at least 15 minutes before moving.
Notes
Use food-grade brewer’s yeast, which is a different ingredient from the yeast used to raise bread dough.
Quarter-cup portions make about 12 large cookies. Smaller scoops need a different baking time.
