In a large mixing bowl, combine the rolled oats, oat flour, ground flaxseed, brewer's yeast, chia seeds, and sea salt. Stir until well combined.

Add the cashew butter, maple syrup, and vanilla extract. Mix until a thick dough begins to come together.

Add the milk, 1 tablespoon at a time, until the mixture is soft, moist, and easily holds together when pressed. Avoid adding too much liquid.

Gently fold in the crushed chocolate cookies and white chocolate chips until evenly distributed.

Using a 1 1/2-tablespoon cookie scoop, portion the dough into 16 equal bites. Roll gently between your palms until smooth.

Place the bites on a parchment-lined plate or baking sheet and refrigerate for 20 to 30 minutes until firm.

Enjoy chilled, or let them sit at room temperature for 5 minutes before serving for a softer, cookie dough-like texture.