Preheat the oven to 350F; line 2 large baking sheets with parchment paper or silpat liners.
Melt together the coconut oil and coconut butter on the stovetop; transfer to a bowl and cool slightly. Whisk in the eggs, maple syrup, and vanilla. Set aside for now.
In a large bowl, stir together the oats, coconut, flaxseed meal, coconut sugar, hemp hearts, brewer’s yeast, salt, fenugreek, cinnamon, baking powder, and pecans.
Stir the wet ingredients into the dry.
Scoop out 2 tablespoons of dough, roll it into a ball, place it on the cookie sheet, and flatten it slightly. Continue this way until all the dough is rolled.
Bake the cookies until light golden on the bottom, about 15 minutes, rotating the trays once halfway through.
Cool completely on the trays before removing.