In a large bowl combine quinoa, oats, flour, baking powder, baking soda, cinnamon, salt, flaxseed, and brewers yeast and stir well to combine.
In a medium bowl, stir together almond butter, eggs, agave, bananas, vanilla extract, and coconut oil, until well combined.
Pour wet ingredients into dry ingredients and stir until combined.
Fold in chocolate chips.
Chill in refrigerator for 30 minutes.
Preheat oven to 350 degrees F.
Scoop into ~2 tablespoon dough balls (the cookie dough is on the wet side) and place onto parchment paper lined baking sheets.
Bake in preheated oven for 12-14 minutes, until golden and set in the middle.
Let cool for 5 minutes on the baking sheet and then transfer to cooling rack to cool completely.
Enjoy!