Brewer’s yeast adds a boost of B vitamins, extra protein and a pleasant bitter-sweetness to the cookies. If bitter is not your thing, cut the amount  in half.


2 cups brown rice flour

¼ cup wheat germ

2 tablespoons powdered brewer’s yeast

1 teaspoon salt

1 teaspoon baking soda

4 ounces unsalted butter, softened

1  cup turbinado sugar

2 large eggs

1 teaspoon pure vanilla extract

12 ounces semisweet chocolate chips



Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Combine the brown rice flour, wheat germ, brewer’s yeast, salt, and baking soda in a large bowl.

In a separate bowl, cream the butter and sugar. Whisk in the eggs and vanilla, and pour over the flour mixture. Combine well and fold in the chocolate chips. Cover with plastic wrap and refrigerate for 20 minutes until the dough is firmer.

Drop small balls of dough the size of two tablespoons on the cookie sheet, about two inches apart. Bake them until golden but still soft in the center, 11 to 13 minutes. Transfer to a rack and let cool.

Makes about 18 cookies