• Preheat oven to 350F.  Line a cookie sheet with parchment paper or a baking mat.  
• Combine almond butter with the egg, coconut oil, and vanilla extract.  
• Add in ½ cups oats, ⅔ cups sugar, 3T brewers yeas, and ½ tsp baking powder.  Mix thoroughly.  At this point, you should have something that resembles cookie dough.  However, sometimes your almond butter dries out and isn't as oily as it should be.  If this happens to you, add more coconut oil.  If your mixture is too wet, add more oats.  You should get a mixture that resembles traditional cookie dough.  
• Once you have a cookie dough consistency, fold in ⅓ cup chocolate chips and ¼ cup rolled oats.  
• Now roll dough into 10 even balls.  I used a cookie scoop x 2 for each ball.  You can also make 20 smaller cookies. Then flatten with the back of a spoon or your hand.  Bake on the top rack for 20-25 minutes or until cookies are golden brown around the edges.  Let them cool ON THE PAN for at least 10 minutes.  

Freezing instructions:

• Cookie dough can be frozen and defrosted for use at a later date.  Cookies also freeze well after they have already been baked!  Just let them defrost in the fridge.