In a large bowl, add the peanut butter, coconut sugar, vanilla extract, and flax eggs. Stir to combine.
In a medium bowl, whisk the oat flour, rolled oats, baking powder, and salt together.
Add dry ingredients to wet ingredients and stir until combined.
Fold in the chocolate chips.
Scoop out cookie dough using a tablespoon, roll each portion into a ball and place onto cookie sheets. You can also use a medium-sized cookie scoop, see image above. Flatten each cookie slightly. These cookies will not spread much while they bake.
Bake for 10 minutes and be sure to not over bake! (see note below)
Leave cookies on the cookie sheet to cool for about 10 minutes, then remove and place each onto a cooling rack.
Be sure to use runny, natural peanut butter for this recipe. The ingredient list should just have one ingredient: peanuts, and nothing else.
Be sure to not over bake your cookies, keep a close eye on them because the bottoms can burn very quickly.
Your cookies may seem under baked when you take them out of the oven because they will be very soft. Not to worry, they firm up as they cool.
Feel free to make your cookies larger or smaller. This recipe will make you 20 cookies if you use a medium-sized cookie scoop, (medium scoops equal 1.5 tablespoons). If you use a tablespoon, scoop out a little more than a tablespoon for each cookie to make 20.
Nutrition info is based on 1 of 20 cookies and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.