Step 1

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Step 2

Whisk together the oat flour, baking soda, and salt in a medium-size bowl.

Step 3

In a large bowl, stir together the peanut butter, coconut oil, maple syrup, and vanilla until well combined.

Step 4

Stir the flour mixture into the peanut butter mixture.

Step 5

Fold in the rolled oats and chocolate chips.

Step 6

Use a 1 ¾-inch ice-cream scoop to form dough into balls, and place on the prepared baking sheets. You can fit one dozen on a sheet. Flatten cookies slightly with the tines of a fork (you won't actually see the crisscross pattern, but the surface of the cookies will look better than if you flattened them with the palm of your hand). Sprinkle each with flaky sea salt, if desired. Bake for 13 to 15 minutes, or until cookies begin to brown and the tops look dry.

Step 7

Remove from the oven, let cool a few minutes, then transfer to a wire rack to cool completely.