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Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, combine old fashioned rolled oats, flour, brewers yeast, ground flaxseed, baking soda, cinnamon, and salt. Whisk until combined. Set aside.
In a large bowl, combine softened butter, brown sugar, and peanut butter.
With a hand mixer (or stand mixer fitted with the paddle attachment), cream together for 2-3 minutes, until light and fluffy. Use a rubber spatula to scrape down the sides of the bowl as needed.
Add egg and vanilla to the mixture. Mix for about 2 minutes, until combined.
Gradually add in the flour and oat mixture, mixing in between each addition.
Stir in the chocolate chips and shredded coconut.
Portion out the dough into 24 equal balls, about 2 tablespoons large each.
Place 6-8 dough balls on the parchment lined baking sheet. Leaving at least 1-inch in between the dough.
Lightly press down on each ball of dough to slightly flatten it as the dough does not spread much.
Bake at 350F for 9-10 minutes, until lightly browned on the bottom. Do not overbake.
Let cool for 3 minutes on the pan before removing to a wire rack to continue cooling.
Repeat with remaining balls of cookie dough.