Step 1

Preheat oven to 350° F (180 °C). Line a large baking sheet with parchment paper; set aside.

Step 2

Place oats in a small food processor (or blender); cover. Pulse until a fine flour texture is reached.

Step 3

Add oats, Shakeology, and baking powder to a small mixing bowl. Stir until mixed; set aside.

Step 4

Add peanut butter, almond milk, vegan egg replacement, and extract to a medium mixing bowl; stir until combined.

Step 5

Add oat mixture to peanut butter mixture; stir until combined.

Step 6

Shape into 12 equal balls, approximately 2 Tbsp. each; arrange on prepared sheet. Gently flatten each ball by pressing with the back of the fork in a crosshatch pattern.

Step 7

Bake for 12 minutes. Set aside on baking sheet for 1 minute; transfer to a cooling rack.

Step 8

While cookies are still hot, melt chocolate chips and oil in a small microwave-safe bowl for 30 seconds; stir. Repeat, until chocolate is melted.

Step 9

Spread chocolate evenly on cookies. Sprinkle with salt.

Step 10

Store cookies in an airtight container at room temperature for up to four days or freeze for up to 1 month.