Preheat oven to 350 degrees with the oven rack in the upper and lower third. Line 2 baking sheets with parchment paper.

In a medium size bowl, combine the oats, flour, brewers yeast, flaxseed, hemp seed, baking soda, baking powder and salt. Stir to combine. Set aside.

Using your stand mixer (or in a large bowl with a hand mixer) beat the coconut oil, granulated sugar and brown sugar over medium high until light and fluffy, about 3 minutes. Add the egg and vanilla extract. Beat another minute until combined. Turn the speed down to low, and slowly add the dry ingredients. Beat until combined. Add the chocolate chips and beat briefly until just combined.

Chill the dough for at least 30 minutes, or up to 2 days.

Using a medium size cookie scoop (1.5 tablespoons), scoop the cookie dough onto the cookie sheets, 12 per sheet. Will make exactly 24 cookies.

Bake for 12-14 minutes, or until the cookies are just starting to turn golden on the edges. Remove from the oven and allow to cool on the sheet for 5 minutes before eating. Will keep in an airtight container for 1 week.