Make your flax egg by combining your water and ground flax seed and placing in the fridge to set up while you do the rest.
Preheat oven on convection to 350 degrees f (if you don’t have convection bake is fine).
Line a baking sheet with parchment paper.
In a large bowl, whisk flours, baking powder, brewer's yeast and salt.
In a stand mixer, whisk the sugars and butter until combined. Then add your egg, flax egg, and maple extract.
Add your dry ingredients and mix until combined.
Fold in the nuts, chocolate chips, and toffee.
Scoop dough a little larger than golf balls and roll into a ball, then slightly flatten and put on baking sheet. Do this until you fill up the baking sheet with dough evenly spaced.
Bake for about 15-20 minutes until browned on the edges.
Immediately after pulling out of oven, sprinkle with flakey sea salt and let cool on the baking sheet until set then transfer to a cooling rack.
