Preheat oven to 350 degrees.
In a small bowl combine the flaxseed meal and water. Set aside for 5 minutes.
In a large bowl combine the flour, brewers yeast, soda and salt. Set aside.
In the bowl of a stand mixer beat the butter and almond butter together until light and creamy.
Add the brown and granulated sugar and beat until light and fluffy, about 5 minutes. Scrape the sides of the mixing bowl and beat another 30 seconds.
Add the eggs, one at a time, blending just until the yolk disappears.
Add the vanilla and flaxseed paste and mix just until blended.
Gradually add the flour mixture in 3 steps, mixing on low and scraping the sides and bottom of the bowl as needed.
Fold in the oats and chocolate chips with a spatula.
Scoop the dough into 1-inch rounds (using a cookie scoop if you have one) and bake on a parchment or silpat lined baking sheet for about 12 minutes. Cool completely on a wire rack.