Preheat oven to 350F/180C. Line two baking sheets with parchment paper. In a small mixing bowl, combing the oats, flour, brewers yeast, ground flaxseeds, baking powder, baking soda, cinnamon and sea salt. Mix to combine.
In a large mixing bowl, cream together the vegan butter and coconut sugar with a hand mixer on medium speed, approx. 1 minute. Pour in the maple syrup and vanilla and mix again on medium speed to combine.
Add the dry ingredients to the mixture, bit-by-bit, then mix to combine with a spatula. Add the chocolate chips and shredded coconut. Mix again.
Roll the cookies into balls, about the size of a golf ball, and place on baking sheets. Press down with your fingers to slightly flatten. (If the dough is too sticky for rolling, pop in the fridge to chill-out for 10 to 20 minutes). Bake cookies for 10-12 minutes, or until golden on the bottom and lightly golden on top. Transfer to a cooling rack and let cool completely.
These lactation cookies can be frozen for up to 6 months. Store in an air-tight container. I bought my brewer's yeast on Amazon (affiliate link).