Preheat oven to 375 degrees.
In a small bowl, mix 2 tbsp of flaxseed meal with water and set aside for five minutes.
In a large bowl sift together flour, baking soda, Brewer's Yeast, and salt. Set aside.
Add butter and sugar to a large mixing bowl and cream together on medium speed.
Slowing add eggs, one at a time.
Now add peanut butter and vanilla.
Finally, add flaxseed mixture and continue mixing.
Now with the mixer on low, slowly add the flour mixture to the wet mixture.
Once combined, turn off the mixture and stir in oats and chocolate chips.
Drop spoonfuls onto a lined baking sheet.
Bake 10-12 minutes until golden.
Let cool slightly before removing to a cooling rack.
Once cooled, drizzle melted chocolate and peanut butter on the top of each cookie.
Let it harden then package or serve.
Store in a sealed container for up to a week.