1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
2. In a large bowl, whisk together all of the dry ingredients: oat flour, baking powder, baking soda and salt.
3. In a medium bowl, whisk together all of the wet ingredients: peanut butter, oil, sugar, maple syrup, flax eggs and vanilla. Whisk until well mixed.
4. Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold vigorously until no flour patches remain. Dough will be soft and moist. Fold in vegan chocolate chips.
5. Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet. Using a spoon, press down lightly to slightly flatten cookies. Optionally, press chocolate chips into the tops of cookies.
6. Bake for 12-16 minutes. Mine took 14 minutes. Transfer cookie sheet to cooling rack. Allow cookies to cool on cookie sheet for 10 minutes. If desired, transfer cookies directly onto the cooling rack to cool completely. Enjoy! Storing notes below.

Vegan Peanut Butter Recipes

• 3 Ingredient Peanut Butter Bites
• 4 Ingredient Dark Chocolate Peanut Butter Cups (Vegan)
• Vegan Banana Cookies with Peanut Butter