In a small bowl, combine the flax meal and coconut milk and allow to sit for 5 minutes while you prep the other ingredients.
In a large bowl, mix together the flour, Brewer's yeast, collagen peptides, oatmeal, baking soda, baking powder, and salt. Set aside.
In a separate large bowl or stand mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugars until light and fluffy, about 3 minutes.
Add the flax meal and coconut milk to the butter mixture and mix until combined, scraping down the sides as needed.
Add the egg yolks and vanilla to the butter mixture and beat just until incorporated.
Add the dry ingredients in two separate additions, mixing the dough after each addition and scraping down the sides if needed.
Fold in the coconut and chocolate chips.
Measure the cookie dough out into 1/4 cup portions and rolls the dough between your palms to make balls.
Place the balls in an airtight container and chill the dough for at least 2 hours before baking for best consistency.
When you're ready to bake the cookies lace the balls of chilled dough at least 3 inches apart on the cookies sheet.
Preheat the oven to 350°F and bake for 13 to 16 minutes, the edges should be golden brown and the tops should be lightly golden. Remove from oven and allow the cookies to cool on the pan for a few minutes before transferring to a cooling rack to finish cooling.
Bake off the remaining dough or store in an airtight container in the fridge or freezer. See notes regarding extra dough.