Preheat oven to 350F and line two baking sheets with parchment paper or silicone liners.

In a small bowl, combine the ground flaxseed and water to make your "flax egg" - set aside while you prepare the rest.

In a large bowl, whisk together your coconut oil, white sugar, and brown sugar until light and fluffy.

Whisk in the flax mixture, plant milk and vanilla extract and mix to combine.

Add the flour, baking powder, baking soda, salt, and brewer's yeast to the mixture, and combine using a spatula. Mix until your dough comes together.

Finally, gently fold in the oats and chocolate chips until evenly combined.

Using a cookie scoop or spoon, portion out your cookie dough into individual cookies. I usually get around 24 cookies.

Bake cookies in preheated oven for 15-18 minutes, until golden brown and lightly puffed up.

Let cool slightly before enjoying! These can be stored at room temperature in a sealed container for several days.

If you'd like to freeze the cookies, freeze them after scooping out individual portions of cookie dough. When you're ready to bake, add a few minutes to the cooking time. No need to thaw out beforehand!