Step 1

Place racks in upper and lower thirds of oven and preheat to 325°. Whisk flour, brewer’s yeast, flaxseed meal, cinnamon, baking soda, and kosher salt in a medium bowl to combine.

Step 2

Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in another medium bowl until combined and creamy, about 1 minute. Add egg and vanilla extract and beat until incorporated and smooth, about 30 seconds. Add dry ingredients and mix on low speed until just combined, about 15 seconds. Add oats, figs, coconut, and 5 oz. chocolate and mix just until evenly distributed. Cover bowl and chill dough 30 minutes.

Step 3

Using a #16 cookie scoop (about ¼ cup), portion out cookies and divide between 2 parchment-lined baking sheets, spacing 3" apart. (Do not flatten; cookies will spread as they bake.) Press almonds and remaining 1 oz. chocolate into cookies, dividing evenly; sprinkle with sea salt.

Step 4

Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are firm and golden brown but centers are still soft, 18–22 minutes. Let cookies cool on baking sheets at least 15 minutes before eating.Do ahead: Cookie dough can be made and portioned 3 months ahead; freeze on baking sheets until solid, then tightly wrap. Bake frozen cookies about 2 minutes longer than in recipe. Cookies can be baked 1 week ahead; store in an airtight container at room temperature.