Step 1

Preheat oven to 350°F (177°C).

Step 2

Line cookie sheet(s) with parchment paper (if needed), and set aside.

Step 3

Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.

Step 4

In a small bowl, whisk the rolled oats, oat flour, baking powder, and salt together. Set aside.

Step 5

In a large bowl, add the peanut butter, coconut sugar, vanilla extract, and flax eggs. Stir to combine.

Step 6

Add the dry ingredients to the wet ingredients and stir until combined.

Step 7

Add chocolate chips and stir until they have combined evenly with the dough.

Step 8

Using a medium-sized cookie scoop or a tablespoon, scoop the cookie dough onto the baking sheet(s). If you are using a tablespoon, roll the cookie dough into balls before placing them on the cookie sheet.

Step 9

Using a long-pronged fork, press the fork into the top of each cookie so it flattens them slightly (don't press too hard) and leaves indents, then turn the fork and press again, just slightly, to create the criss-cross pattern.

Step 10

Bake for 10 minutes, don't overbake!

Step 11

Remove from the oven and leave the cookies on the cookie sheet to cool for about 10 minutes. After the resting time has passed, using a spatula, carefully transfer each cookie to a cooling rack.