Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper, silicone mats, or lightly spray with cooking spray.

Make flax eggs by whisking together the ground flaxseed and water in a small bowl. Let them sit for a few minutes to thicken.

In a medium bowl, combine the oats, oat flour, brewer’s yeast, baking soda, baking powder, cinnamon, and salt. Mix well and set aside.

In a large bowl, whisk together the melted coconut oil, coconut sugar, flax eggs, and vanilla until smooth.

Gradually add the dry ingredients to the wet ingredients and stir until just combined.

Fold in the chocolate chips gently.

Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between cookies. Flatten slightly with a fork.

Bake for 10 minutes, or until the edges turn golden. The cookies may look soft when removed from the oven, but they will firm up as they cool.

Let cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.